Gingerbread and Raspbberry Christmas Trifle
Recipe type: Trifle
Cuisine: Christmas
Prep time: 
Cook time: 
Total time: 
A contemporary twist on a traditional trifle. This recipe combines gingerbread cake with luscious layers of brandy custard and raspberries.
  • 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
  1. 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.
  2. Combine egg, sugar and cream in a mixer. Add the melted butter and golden syrup. Sift and
  3. mix in all other ingredients except the baking soda and milk.
  4. 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.
  5. 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.
  6. Whisk together egg yolks, sugar and cornflour in a bowl until pale and creamy. Gradually whisk in milk mixture. Return to pan.
  7. 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.
  8. Whip the cream until soft peaks form.
  9. 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.
Recipe by Lisa Eats World at