dessert
Gingerbread Trifle
Info
This wintery take on a trifle provides a decadent dessert centrepiece. Fresh and fruity without being overly sweet, a richly spiced gingerbread sponge pairs perfectly with zingy orange, nutty caramel and sweet vanilla.Ingredients
Method
Ingredients
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
Method
- Start by making the gingerbread cake. Preheat the oven to 180oC / 350oF / Gas Mark 4 and prepare a 23 x 23cm baking tin by lining with non stick baking parchment. In a large bowl, combine the flour, baking powder, salt and spices. In a separate bowl, melt the butter and stir in the sugar, molasses and boiling water. Whisk together until smooth. Allow to cool a little, then mix in the egg. Add the wet mix into the bowl of flour and stir until just combined, then pour into the baking tin and place in the oven for 30-35 minutes. Once cooked, remove from the oven and allow to cool.
- Whilst the cake bakes, prepare the candied clementines. In a large pan, heat the sugar in the water to boiling point and continue to boil for 3 minutes, stirring until the sugar has dissolved. Turn the heat down to low and add the clementine slices. Cook very gently for 2 hours, turning occasionally. Once soft, drain from the sugar water and space evenly on a baking tray lined with non stick parchment. Place in the oven at 110C / 230F / Gas Mark 1/4 for a further 2 hours, then remove and leave to cool.
- To make the jelly, finely grate the ginger. Pour the clementine juice into a small pan and mix in the ginger and teaspoon of sugar. Check the instructions on your gelatine or vege gel packet as to when to add in - it will either be cold or at boiling point. Heat the juice according to the instructions and then pour directly into the trifle bowl and leave to set in a cool place.
- To make the caramel custard, gently heat the milk in the saucepan until simmer point, then remove from the heat and allow to cool slightly. In a bowl, beat together the egg yolks, brown sugar, cornflour and plain flour. Gradually pour in the milk over a little at a time, mixing well until smooth. Return the mix to the pan and gently cook for 7-10 minutes, whisking continuously until thick enough to coat the back of a spoon. Remove from the heat and allow to cool.
- Once you’re ready to assemble the trifle, scrape the vanilla pod into the cream, stir the sugar and whip with an electric whisk until soft and pillowy. To assemble the trifle, start by gently placing the candied clementine slices around the edge of the bowl, sitting vertically on the jelly. Next, cut the gingerbread cake into 3-4cm cubes. Place these at angles on top of the jelly, allowing for a little space between the cubes. Pour over the custard (you may wish to heat it a little to loosen), allowing it to fill the spaces between the cake. Finally, spoon over the whipped cream. Top with the finely chopped candied clementines and stem ginger.
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