Gingerbread Trifle with Spiced Caramel Sauce

Gingerbread Trifle with Spiced Caramel Sauce - 4aKid

Not only will this adorable gingerbread man trifle filled with spiced caramel sauce taste good but will have all your family and guests fussing over it too!

Prep 16:40 
 
Cook 1:15 
 
Servings: 16 

INGREDIENTS

  • 1/3 cup brandy
  • 900g tub double thick vanilla custard
  • 8 large gingerbread men
  • 600ml thickened cream
  • 2 teaspoons vanilla extract
  • Gingerbread men, (large and mini) extra, to decorate
  • Icing sugar, to decorate

GINGERBREAD CAKE

  • 2 x 340g bags butter cake mix (see note)
  • 4 eggs
  • 1 1/3 cups milk 
  • 120g butter, melted
  • 1 1/2 tablespoons ground ginger
  • 1/2 cup golden syrup

SPICED CARAMEL SAUCE

  • 75g butter, chopped
  • 1 cup brown sugar
  • 300ml thickened cream
  • 3/4 teaspoon mixed spice
  • 1/2 teaspoon sea salt

METHOD

  • Step 1
    Make Gingerbread Cake: Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 20cm square cake pan. Line base and sides with baking paper. Using an electric mixer, beat cake mixes, eggs, milk, butter, ground ginger and golden syrup for 3 minutes or until well combined. Pour mixture into prepared pan. Bake for 1 hour 15 minutes or until a skewer inserted into centre comes out clean. Stand in pan for 10 minutes. Turn out, top-side up, onto a baking paper-lined wire rack to cool completely.
  • Step 2
    Meanwhile, make Spiced Caramel Sauce: Place butter, sugar, cream, spice and salt in a saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until butter has melted and mixture is combined. Bring to a simmer. Simmer over medium-low heat for 5 minutes. Remove from heat. Cool for 10 minutes. Transfer to a heatproof bowl. Cover. Refrigerate for 2 to 3 hours until cold and thick.
  • Step 3
    Trim edges of cake and discard. Cut cake into 3cm pieces. Place 1/2 the cake pieces into the base of a 14cm-deep, 20cm round (16-cup-capacity) trifle bowl. Drizzle with 1/2 the brandy. Spoon over 1/2 the custard. Drizzle with 1/3 of the Spiced Caramel Sauce. Repeat layers, finishing with a thick layer of Spiced Caramel Sauce. Cover trifle with plastic wrap. Refrigerate overnight.
  • Step 4
    Process large gingerbread men in a food processor until coarse crumbs form. Using an electric mixer, beat cream and vanilla until just-firm peaks form. Top trifle with gingerbread crumbs. Dollop cream mixture over trifle. Decorate with gingerbread men. Dust with icing sugar. Serve.

Source: https://www.taste.com.au/recipes/gingerbread-trifle-spiced-caramel-sauce/948df5fd-3eab-44dd-a19e-14bd6e3855e8 

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