GINGER & LEMON TRIFLE
Sticky ginger cake, lashings of rich, clotted cream custard, and silky lemon cream. If you can’t enjoy an indulgent dessert like this at Christmastime, when can you?
For the cake:
250g self raising flour
125g dark brown sugar
125g unsalted butter
175g golden syrup
2 tsp ground ginger
1 tsp bicarbonate of soda
2 tbsp treacle
4 balls stem ginger (plus 2 tbsp syrup from the jar)
Pinch of salt
For the custard:
500ml whole milk 100g clotted cream 1 vanilla pod
3 egg yolks
25g caster sugar 2 tsp cornflour
For the topping:
100g whipping cream
2 tsp lemon juice
2 tsp lemon zest
Gingerbread men, to decorate
1: Preheat the oven to 180C/160(fan)gas mark 4. Grease and line a 20cm square cake tin.
2: To make the cake, sieve the flour, ground ginger, bicarbonate of soda, and pinch of salt into a large bowl.
3: Put the golden syrup, treacle, sugar, and butter in a medium saucepan and heat until melted. Add 3 balls of the stem ginger and the 2 tablespoons of syrup before pouring the butter mixture into the bowl with the dry ingredients. Stir until well combined.
4: Whisk together the milk and eggs and fold into the cake mixture. Pour the batter into the cake tin before chopping up the remaining stem ginger and scattering it over the top. Bake in the oven for 35 minutes.
5: When the cake has baked and cooled, make the custard by heating the milk, clotted cream, and vanilla pod until boiling. In a separate bowl, mix together the egg yolks, caster sugar and cornflour into a smooth paste. Pour the milk into the paste and whisk thoroughly. Strain the custard into a clean saucepan and continue to heat until it thickens. Remove the pan from the heat and leave the custard to cool completely.
6: For the topping, whip together the cream, lemon juice and lemon zest until soft peaks are formed. If using a stand mixer, make sure you supervise the cream to ensure it doesn’t split. To assemble, take four small trifle bowls and layer up the cake and custard until the bowls are full. Top with the lemon Chantilly cream and a gingerbread man. Serve immediately with a glass of your favourite tipple.