Grandfather George's Gingerbread Trifle

Name: Grandfather George's Gingerbread Trifle (Upgraded)
Total time: 2 h
Yield: 8
Cuisine: Holiday
Ingredients: 2 cups All-purpose flour; 1 tsp Baking soda; 1 tsp Ground ginger; 1/2 tsp Ground cinnamon; 1/4 tsp Ground cloves; 1/2 cup Butter-softened; 1/2 cup Brown sugar; 1/4 cup Molasses; 2 cups Milk; 1/2 cup Sugar; 4 Egg yolks; 2 tbsp Cornstarch; 1 tsp Vanilla extract; 2 tbsp Brandy; 1 pint Raspberries; 1 can Peach slices in syrup; 1 cup Heavy cream; 2 tbsp Powdered sugar

⏱2h

👥8

🔥500 cal

Medium

🍽️Holiday

A slightly more sophisticated take on the classic trifle, using homemade gingerbread and a brandy-infused custard.

2 cups All-purpose flour

1 tsp Baking soda

1 tsp Ground ginger

1/2 tsp Ground cinnamon

1/4 tsp Ground cloves

See all 18 ingredients ↓

(0 reviews)

⏱2h

👥8

🔥500 cal

Medium

🍽️Holiday

A slightly more sophisticated take on the classic trifle, using homemade gingerbread and a brandy-infused custard.

#dessert #trifle #gingerbread #custard #fruit #brandy

Instructions

Prepare Gingerbread: Combine flour, baking soda, ginger, cinnamon, and cloves. Cut in butter and mix in brown sugar and molasses. Bake at 350°F (175°C) for 12-15 minutes. Let cool and crumble.
Drain Peach slices and arrange over the gingerbread.
Prepare Custard: In a saucepan, heat Milk and Sugar until simmering. Whisk Egg yolks and Cornstarch together. Temper the egg mixture with a little of the hot milk, then pour back into the saucepan. Cook, stirring constantly, until thickened. Remove from heat and stir in Vanilla extract and Brandy. Let cool slightly.
Pour Custard over the peaches.
Layer Raspberries with gingerbread and custard until the dish is full, ending with custard.
Whip Heavy cream with Powdered sugar until stiff peaks form.
Spread Whipped cream over the top of the trifle. Refrigerate for at least 2 hours before serving.

Ingredients

2 cups 240 g All-purpose flour
1 tsp 5 mL Baking soda
1 tsp 5 mL Ground ginger
1/2 tsp 2.5 mL Ground cinnamon
1/4 tsp 1.25 mL Ground cloves
1/2 cup 113 g Butter-softened
1/2 cup 100 g Brown sugar
1/4 cup 60 mL Molasses
2 cups 480 mL Milk
1/2 cup 100 g Sugar
4 4 Egg yolks
2 tbsp 30 mL Cornstarch
1 tsp 5 mL Vanilla extract
2 tbsp 30 mL Brandy
1 pint 473 mL Raspberries
1 can 425 g Peach slices in syrup
1 cup 240 mL Heavy cream
2 tbsp 30 mL Powdered sugar

Equipment

Trifle dish
Saucepan
Whisk
Mixing bowl
Baking sheet

Instructions

Prepare Gingerbread: Combine flour, baking soda, ginger, cinnamon, and cloves. Cut in butter and mix in brown sugar and molasses. Bake at 350°F (175°C) for 12-15 minutes. Let cool and crumble.
Drain Peach slices and arrange over the gingerbread.
Prepare Custard: In a saucepan, heat Milk and Sugar until simmering. Whisk Egg yolks and Cornstarch together. Temper the egg mixture with a little of the hot milk, then pour back into the saucepan. Cook, stirring constantly, until thickened. Remove from heat and stir in Vanilla extract and Brandy. Let cool slightly.
Pour Custard over the peaches.
Layer Raspberries with gingerbread and custard until the dish is full, ending with custard.
Whip Heavy cream with Powdered sugar until stiff peaks form.
Spread Whipped cream over the top of the trifle. Refrigerate for at least 2 hours before serving.

Nutrition per serving

Calories 500

Ratings & Reviews

0 reviews

Grandfather George's Gingerbread Trifle

Grandfather George's Gingerbread Trifle

Ratings & Reviews

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