Gingerbread Trifle Recipe with Caramel
Check out this indulgent festive trifle recipe from Edd Kimber, with rum cardamom custard, gingerbread Christmas trees, juicy pears and caramel cream
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Cooking tools:
- Cookie cutter
- Rolling pin
- Trifle bowl
- Saucepan
- Fine-mesh sieve
- Mixing bowl
- Whisk
- Oven
- Stove
- Baking sheet
- Parchment paper
- Plastic wrap
- Chef's knife
- Cutting board
- Pastry brush
- Refrigerator
- Measuring spoon
- Measuring cup
- Spoon
Ingredients
- 2 x 245g loaves McVitie’s Jamaica ginger cake
- 2 tins pears in juice drained and cut into large pieces
- 500ml whole milk
- 4 strips orange peel
- 30g cornflour
- seeds removed and ground to make 1 tsp cardamom pods
- 200g caster sugar
- 2 tsp vanilla bean paste
- 2 eggs
- 4 egg yolks
- 100ml spiced rum plus extra for brushing and drizzling
- 75g unsalted butter
- 50g soft dark brown sugar
- 1 tbsp golden syrup
- 125g self-raising flour
- 2 tsp ground ginger
- ½ tsp mixed spice
- ¼ tsp ground cinnamon
- a pinch ground nutmeg
- 600ml double cream
- 397g Carnation caramel
- 300ml double cream whipped to soft peaks
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