Ginger bread trifle

Whether you’re a sweet or savoury fan, you can make a showstopping treat that is sure to impress with a helping hand from Horlicks...

YOU WILL NEED: CAKE:

† 100g unsalted butter † 70g dark brown sugar † 2 eggs

† 160g treacle

† 40g Horlicks Original † 240g plain flour

† 1 tsp baking soda

† 1 tsp cinnamon

† 1 tsp ground ginger † 1 tsp mixed spice

† Pinch of salt † 150g whole milk

CUSTARD FILLING:

† 500g vanilla custard † 300g double cream † 2 tbsp icing sugar

CARAMEL FILLING:

† 400g store bought

thick caramel

† 300g double cream

† 2 tbsp Horlicks Original

1 Preheat the oven to 180°C. Grease and line a loaf tin with parchment paper. Add the butter and sugar to a big mixing bowl and beat using the electric mixer until light. Add the eggs and mix further until combined, then mix in the treacle.

2 In a separate bowl, combine flour, baking soda, spices, salt and Horlicks Original, briefly stir to combine. Add to the wet ingredients alternating with milk until fully incorporated and smooth.

3 Pour into a prepared tin and bake for 50-60 minutes, or until a toothpick inserted into the centre comes out clean.

4 While the cake is cooling down, prepare the caramel filling. Add the caramel, double cream and Horlicks Original to a bowl and mix using the electric mixer until soft peaks form.

5 In a separate bowl, make the custard filling. Beat the double cream and sugar until soft peaks form, then fold in the chilled vanilla custard. Slice the cooled cake into cubes. 6

To assemble the trifle, layer 1/3 of the cake cubes over the bottom of the trifle bowl, top with 1/3 of the custard filling then spread with 1/3 of the caramel filling. Repeat two more times and decorate with the remaining cake crumbs.