Recipe: Clementine and ginger trifle from Gizzi Erskine
Taken from her new recipe book, Gizzi Erskine's clementine and ginger trifle updates a Seventies classic just in time for the festive season
Keywords
- what's on
- country
- town
- house
- magazine
- style
- food
- interiors
- drink
- london
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Cooking tools:
- Roasting pan
- Sifter
- Grater
- Serving bowl
- Oven
- Saucepan
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Spoon
- Airtight container
- Refrigerator
- Kitchen scale
- Measuring cup
- Parchment paper
Ingredients
- 600ml fresh custard
- 300ml double cream
- 1 teaspoon icing sugar
- 50g good quality dark chocolate
- A few glacé cherries, chopped
- 225g unsalted butter, plus extra for buttering the tin
- 225g dark brown sugar
- 225g black treacle
- 2 free-range eggs, beaten
- 290ml milk
- 340g plain flour
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- A small, fresh grating of nutmeg
- 2 teaspoons bicarbonate of soda
- 150ml water
- 50g caster sugar
- 300ml clementine juice
- 4 gelatine leaves
- 3 clementines, segmented
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