This show-stopping trifle recipe is packed full of all your favourite retro flavours. Think rhubarb and custard sweets meets Jamaica Ginger Cake all wrapped up in a trifle.
Delicious layers of velvety, creamy custard, fresh rhubarb, vanilla infused cream and a splash of Cointreau (if you like) this pud is guaranteed to have everyone gathering around the trifle bowl at your next party.
14 ingredients7 steps
Nut Free
Method
Step 1
Begin by making the custard. In a large bowl, whisk together the egg yolks and sugar.
Ingredients for this step
4Large free range egg yolk(s)
2 tbspBillington's Unrefined Golden Caster Sugar
Step 2
Put the cream and vanilla into a small pan and heat until it just comes to the boil. Remove from the heat, and pour the cream through a sieve into the egg mixture, whisking thoroughly as you go.
Ingredients for this step
300mlDouble cream
1 tspNielsen-Massey Vanilla Extract
Step 3
Rinse the pan in hot water and dry before pouring the custard mixture back in. Cook over a low to medium heat whilst constantly stirring with a spatula. After about 10 minutes, the custard should thicken (this can be tested by making sure it coats the back of a spoon). Remove from the heat and set aside to cool, stirring every now and again to avoid a skin forming. Once cooled, cover with clingfilm and chill in the fridge.
Step 4
Preheat the oven to 180°C, (fan 160°C, gas mark 4). In a small bowl, mix together the lemon zest and juice, stem ginger and vanilla.
Ingredients for this step
1Small lemon (zest & juice)
2 tbspStem ginger (in syrup)
1 tspNielsen-Massey Vanilla Extract
Step 5
Place the rhubarb in a large ovenproof dish and evenly pour over the lemon mixture. Cover with foil and bake in the oven for 40 minutes, or until softened. Remove from the oven and set aside to cool.
Ingredients for this step
600gRhubarb (washed & cut into 5cm lengths)
Step 6
Lightly whip the cream with the vanilla and stem ginger.
Ingredients for this step
300mlDouble cream
1 tspNielsen-Massey Vanilla Extract
1 tbspStem ginger
Step 7
When you are ready to assemble the trifle, line the bottom of a trifle bowl or dish with the ginger cake and evenly drizzle over the rum or Cointreau to soak. Layer on top the rhubarb with a few tablespoons of its juice, followed by the custard and then top with the cream. Chill in the fridge and finish with a sprinkling of crystallised ginger and before serving.
Ingredients for this step
245gMcvitie's jamaica ginger cake (cut into 4-5cm pieces)
