It’s that time of year again – Christmas time! Is it just me or is Christmas sneaking up on us quicker and quicker each year? And each year I seem to be just as disorganised as the last with Christmas shopping! But one of the things I love the most about Christmas is being inspired by fun, festive recipes I have never tried before and sharing the end results with loved ones. For me, this is what Christmas is really about.
As part of CSR Sugar’s Christmas campaign, I was asked to create a Christmas inspired recipe heroing CSR Golden Syrup. I love to make gingerbread at Christmas, but wanted to give my usual gingerbread recipe a bit of a twist this year with a gingerbread inspired trifle.
I have to admit that trifles and I haven’t had a particularly good relationship in the past – well, trifles in the traditional sense. There’s something about the combination of jelly, custard and cream which makes my tummy squirm just a little. So I decided to trial a recipe which combines gingerbread cake, custard and berries (minus the jelly), to give it a festive twist.
In this recipe fluffy layers of gingerbread cake are sandwiched between layers of brandy custard and raspberries. I like to leave the trifle in the fridge overnight to really intensify the flavour. This helps the gingerbread cake soak up all the delicious juices from the brandy custard and the raspberries to give it a beautiful texture. The trifle is finished with a thick layer of whipped cream and a layer of raspberries to give it a really festive look and feel.
I prefer to make the gingerbread loaf from scratch, but if you’re time poor, buy a rich ginger cake from your local grocer. And don’t forget the brandy in the custard! The recipe is also delicious with a strawberry or cherry compote, so feel free to exchange the raspberries with the berries of your choice.
This trifle recipe is guaranteed to be a crowd pleaser amongst your loved ones at Christmas. And it’s dead easy too! Trust me, it won’t last in the fridge for long.
It can be served in a large trifle bowl or eight individual trifle glasses.
- 1kg of fresh or frozen raspberries
- 300ml whipping cream
- Gingerbread Loaf
- 50 g butter
- 1 tablespoon CSR Golden Syrup
- 1 egg
- 100g brown sugar
- 125g plain flour
- 1 teaspoon baking powder
- 2 teaspoons ginger powder
- 1 teaspoon mixed spice
- 1 teaspoon baking soda
- 180ml whole milk
- Brandy Custard
- 560ml milk
- 185ml cream
- 4 egg yolks
- 100g caster sugar
- 1½ tablespoons cornflour
- 60ml brandy
- Preheat oven to 180 degrees. To make the gingerbread loaf, grease a loaf tin and line with baking paper. Gently melt the butter in a saucepan, then add the golden syrup.
- Combine egg, sugar and cream in a mixer. Add the melted butter and golden syrup. Sift and
- mix in all other ingredients except the baking soda and milk.
- Mix the baking soda with the milk in a separate bowl then gradually stir this into the mix. Pour into loaf tin and cook for about 35 mins or until cooked through. Leave to cool, then cut loaf into small slices.
- To make the brandy custard, combine milk and cream in a medium saucepan and cook gently until it starts to simmer, then remove from heat.
- Whisk together egg yolks, sugar and cornflour in a bowl until pale and creamy. Gradually whisk in milk mixture. Return to pan.
- Place over medium heat and stir with a wooden spoon for 8 minutes or until the custard thickens (make sure not to boil). Remove from heat and stir in the brandy. Leave to cool.
- Whip the cream until soft peaks form.
- In a large trifle bowl (3L, 12-cup capacity), place a third of the gingerbread loaf on the base of the bowl to line. Drizzle half of the custard over the top. Then top with a third of the raspberries. Repeat this process. Add a third layer of gingerbread loaf, then top with the whipped cream. Finish with a final layer of raspberries. Place in the fridge until required.
Happy Baking! Thanks to CSR Sugar for allowing me to collaborate on their Christmas Baking Campaign. For more CSR Sugar baking inspiration check out their recipe collection.