Gingerbread Trifle

  • Total Time

    30m
  • Makes

    1
  • Skill Level

    Easy
  • Dietary Needs

    NF/Veg
    • Nut free
    • Vegetarian

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For us it's just not a party until someone brings out the trifle.  We have given the classic family favourite a festive twist with this Gingerbread Trifle. Layers of soft Gingerbread Cake, topped with a rich caramel sauce, creamy vanilla custard and vanilla cream, surrounded by cute Gingerbread Men. This recipe is a great alternative from Christmas Pudding during your Christmas celebrations. If you want to make the vanilla custard from scratch try this Easy Vanilla Custard by Nielsen-Massey

Method

  1. For the gingerbread men, place the butter, and muscovado sugar in a medium sized saucepan and heat gently until the butter has melted and the muscovado sugar has dissolved. Stir until the mixture blends together but do not boil.

    • 100g Butter (Unsalted) (Softened )
    • 50g Unrefined Light Muscovado Sugar (we like Billington's)
  2. Sieve the flour, bicarbonate of soda and ginger together then beat it into the muscovado sugar mixture with the golden syrup until smooth.

    • 225g Plain White Flour
    • ½ tsp Bicarbonate of Soda
    • 2 tsp Ground Ginger
    • 5 tbsp Golden Syrup
  3. Turn the mixture out onto cling film and pat into a flat ball. Wrap tightly and chill for 30 mins or until firm enough to roll out.

  4. Heat the oven to 190°C (gas mark 5). Line two baking trays with baking parchment.

  5. Dust the work top with a little flour and roll out the dough to the thickness of a one pound coin. Cut out your gingerbread men (or whatever shape you like) and place on the baking trays.

  6. Bake for 10-12 minutes until just turning slightly darker at the edges.

  7. Leave to cool on the baking tray for 10 minutes then slide the gingerbread men onto a cooling rack to cool completely. 

  8. Next prepare the Gingerbread Sponge. Preheat the oven to 150°C (fan 140°C, gas mark 2). Grease and line two 8" sandwich tins.

  9. Melt together the butter, molasses sugar, milk and marmalade, in a pan over a low heat, then leave to cool.

    • 225g Butter (Unsalted) (Softened )
    • 225g Unrefined Molasses Sugar (we like Billington's)
    • 300ml Milk (Whole)
    • 225g Marmalade
  10. Mix the dry ingredients together in a mixing bowl and make a hollow in the centre. Slowly pour in the melted mixture, stirring all the time, to form a smooth batter.

    • 370g Wholemeal Self Raising Flour
    • 3 tbsp` Cinnamon
    • 2 tsp Nutmeg (grated)
    • 2 tsp Bicarbonate of Soda
    • 1 tsp Ginger (Ground)
  11. Beat in the eggs, then stir in the ginger and sultanas or raisins.

    • 2 Eggs (Free Range)
    • 7 Stem Ginger (drained and finely chopped)
    • 100g Raisins
  12. Once the cakes are cooled, crumble or slice them and fill the base of your trifle bowl with a layer of gingerbread sponge (save some back for another layer)

  13. Place the gingerbread men around the edge of the bowls with the details (faces) positioned facing outwards. Then add the next layer of your trifle, the caramel topped with the custard.

    • 500g Vanilla Custard
  14. Use the remaining crumbled cake for the next layer, keeping back a small amount for the decoration on top of the trifle.

  15. Whip the cream to a soft peak and top the trifle with it, spread it to cover the whole surface. Finish by sprinkling the remaining gingerbread crumbs on top.

    • 600ml Double Cream

Let's Bake

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