Latest Blog from 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
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1/3 cup brandy
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900g tub double thick vanilla custard
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8 large gingerbread men
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600ml thickened cream
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2 teaspoons vanilla extract
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Gingerbread men, (large and mini) extra, to decorate
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Icing sugar, to decorate
GINGERBREAD CAKE
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2 x 340g bags butter cake mix (see note)
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4 eggs
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1 1/3 cups milk
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120g butter, melted
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1 1/2 tablespoons ground ginger
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1/2 cup golden syrup
SPICED CARAMEL SAUCE
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75g butter, chopped
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1 cup brown sugar
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300ml thickened cream
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3/4 teaspoon mixed spice
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1/2 teaspoon sea salt
METHOD
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Step 1Make 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.
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Step 2Meanwhile, 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.
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Step 3Trim 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.
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Step 4Process 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.
