For gingerbread cake:
- 195g plain flour
- 1 tsp baking powder
- 1⁄2 tsp Bart Salt
- 2 tsp Bart Ground Ginger
- 1 tsp Ground Cinnamon
- 1⁄4 tsp Ground Cloves
- 60g unsalted butter, melted
- 135g cup packed dark brown sugar
- 227g mild molasses
- 160ml boiling water
- 1 large egg
For the candied clementines:
- 500g granulated white sugar
- 250ml cold water
- 6 whole clementines, skin on
For the clementine jelly:
- 800 ml clementine juice
- 1 tsp white granulated sugar
- 1.5cm fresh ginger, grated
- 1-2 gelatine or vege-gel sachets for 800ml liquid (see packet for quantities)
For the caramel custard:
- 1lt whole milk
- 8 eggs, yolks only
- 140g soft brown sugar
- 3 tbsp cornflour
- 3 tbsp plain flour
For the vanilla whipped cream:
- 570ml double cream
- 1 tsp icing sugar
- 1 Bart Vanilla Pod, scraped
To assemble:
- A trifle bowl of approx. 20cm diameter
- A small handful of crystallised stem ginger
- A couple of the candied clementine slices