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  • 250g Billington’s Gingerbread
  • 1.5 kg greek yoghurt
  • 3 x 400g cans tinned or poached pear quarters
  • Crystalised ginger (optional)
  • 1 Fresh pear (optional


  1. Start by draining the pears and reserving the juice
  2. In a large glass serving bowl (a trifle bowl is perfect) start by covering the bottom with a layer of greek yoghurt
  3. Arrange a layer of Billington’s Gingerbread fingers on top of the yoghurt
  4. Pour a small amount of the reserved pear juice on top of the biscuits (this will help them soften
  5. Arrange a layer of pear quarters on top of the biscuits
  6. Top with yoghurt and repeat with another layer of yoghurt, gingerbread fingers, pear juice and pears, finally topping with yoghurt
  7. Refrigerate for at least 4 hours but overnight is even better
  8. Top with the following (optional) thin slices of fresh pear, chopped crystallized ginger, cookie crumbs made from 1-2 Billingtons Gingerbread fingers.

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