Gingerbread Trifle

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.

Sieve the flour, bicarbonate of soda and ginger together then beat it into the muscovado sugar mixture with the golden syrup until smooth.

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.

Heat the oven to 190°C (170°C Fan, Gas Mark 5). Line two baking trays with baking parchment.

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.

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

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

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

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

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.

Beat in the eggs, then stir in the ginger and sultanas or raisins.

Pour into the prepared cake tins and bake for 30 minutes or until risen and firm in the centre. Cool in the tin.

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)

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.

Use the remaining crumbled cake for the next layer, keeping back a small amount for the decoration on top of the trifle.

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.