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.
21 ingredients16 steps
Nut Free
Vegetarian
Ingredients
MetricImperial
For the Sponge
225gBillington's Unrefined Molasses Sugar
225gUnsalted butter (softened)
300mlMilk (whole)
225gMarmalade
370gWholemeal self raising flour
1 tbspGround ginger
2 tbspCinnamon
1 tspNutmeg (grated)
2 tspBicarbonate of soda
2Large free range egg(s)
7Stem ginger (drained, finely chopped)
100gRaisins
For the Trifle
500gVanilla custard
600mlDouble cream
260gSalted caramel sauce
For the Gingerbread
100gUnsalted butter (softened)
50gBillington's Unrefined Light Muscovado Sugar
5 tbspSilver Spoon Golden Syrup
225gAllinson's Plain White Flour
1/2 tspBicarbonate of soda
2 tspGinger (ground)
Utensils
Medium saucepan
Wooden spoon
Cling film
Gingerbread man cutter
Rolling pin
2x 8in circular sandwich tins
Whisk
Nutritional information per 199g serving
Energy 753cal
Fat 41g
of which Saturates 25g
Carbohydrates 84g
of which Sugars 56g
Protein 8.1g
Salt 0.95g
Method
Step 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.
Ingredients for this step
100gUnsalted butter (softened)
50gBillington's Unrefined Light Muscovado Sugar
Step 2
Sieve the flour, bicarbonate of soda and ginger together then beat it into the muscovado sugar mixture with the golden syrup until smooth.
Ingredients for this step
225gAllinson's Plain White Flour
1/2 tspBicarbonate of soda
1 tbspGround ginger
5 tbspSilver Spoon Golden Syrup
Step 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.
Step 4
Heat the oven to 190°C (170°C Fan, Gas Mark 5). Line two baking trays with baking parchment.
Step 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.
Step 6
Bake for 10-12 minutes until just turning slightly darker at the edges.
Step 7
Leave to cool on the baking tray for 10 minutes then slide the gingerbread men onto a cooling rack to cool completely.
Step 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.
Step 9
Melt together the butter, molasses sugar, milk and marmalade, in a pan over a low heat, then leave to cool.
Ingredients for this step
100gUnsalted butter (softened)
225gBillington's Unrefined Molasses Sugar
300mlMilk (whole)
225gMarmalade
Step 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.
Ingredients for this step
370gWholemeal self raising flour
2 tbspCinnamon
1 tspNutmeg (grated)
2 tspBicarbonate of soda
2 tspGinger (ground)
Step 11
Beat in the eggs, then stir in the ginger and sultanas or raisins.
Ingredients for this step
2Large free range egg(s)
7Stem ginger (drained, finely chopped)
100gRaisins
Step 12
Pour into the prepared cake tins and bake for 30 minutes or until risen and firm in the centre. Cool in the tin.
Step 13
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)
Step 14
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.
Ingredients for this step
500gVanilla custard
Step 15
Use the remaining crumbled cake for the next layer, keeping back a small amount for the decoration on top of the trifle.
Step 16
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.
Ingredients for this step
600mlDouble cream
0 Baker Ratings
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