Gingerbread Trifle with Spiced Caramel Sauce

Dec 01 , 2020

Gingerbread Trifle with Spiced Caramel Sauce

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.