Gingerbread trifle | Sainsbury`s Magazine

Ingredients

• 65g unsalted butter
• 50g light muscovado sugar
• 2 tbsp golden syrup
• 150g plain flour
• ½ tsp bicarbonate of soda
• 1 tsp ground ginger
• 1 x tube writing icing, to decorate
• 75g golden syrup
• 25g treacle
• 50g butter
• 4 large eggs
• 100g dark muscovado sugar
• 100g plain flour
• ¼ tsp baking powder
• 2 tsp ground ginger
• 1 tbsp caster sugar
• 1 ball stem ginger, chopped, plus ½ tsp syrup from the jar
• 50g unsalted butter
• 75g icing sugar
• 2 tbsp syrup from the stem ginger jar
• 3 sheets gelatine
• 2 x 500g pots Sainsbury's Taste the Difference Madagascan vanilla custard
• 600ml double cream
• 2 tbsp icing sugar
• 4 tbsp Irish cream liqueur (optional)