Gingerbread Trifle Recipe with Caramel | olivemagazine

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