Dessert

Gingerbread Trifle Recipe with Baileys Irish Cream - Benjamina Ebuehi

  • Difficulty: Hard
  • Servings: 6
  • Cook Time: 40min
This gingerbread trifle with Baileys recipe by Benjamina Ebuehi is so good you might want to skip Christmas dinner and head straight to dessert. We won’t be judging you.

Ingredients

Shopping List
  • Ginger Cake:
  • 250g unsalted butter
  • 200g light brown muscovado sugar
  • 50g black treacle
  • 100g golden syrup
  • 3 eggs
  • 100ml milk
  • 300g plain flour
  • ½ bicarbonate of soda
  • 2 tsp baking powder
  • 1 tbsp ground ginger
  • 1 tsp mixed spice
  • ¼ tsp ground cloves
  • Custard:
  • 600ml double cream
  • 300ml milk
  • 2 tsp vanilla bean paste
  • 6 egg yolks
  • 2 ½ tbsp cornflour
  • 65g caster sugar
  • 2 tbsp biscuit spread
  • Baileys Original Irish Cream Layer:
  • 80ml Baileys Original Irish Cream (1.4 Units)
  • 300ml double cream
  • 100ml strong brewed coffee
  • Decoration:
  • Gingernut biscuits
  • crushed
  • Milk chocolate
  • to grate
  • Edible glitter
  • gold or silver
Allergies
  • Eggs
  • Milk
  • Wheat
  • Soya (in biscuit spread)
Gingerbread truffleGingerbread truffleCaramel swirl

Directions

  • TO MAKE THE GINGER CAKE: STEP ONE
    Preheat the oven to 180C/170C Fan. Grease and line a 9 inch by 13 inch cake tin.
  • STEP TWO
    Gently heat the butter, golden syrup and treacle in a small saucepan until the butter is completely melted. Allow to cool for a few minutes before stirring in the sugar. In a small jug, whisk together the eggs and milk and set aside.
  • STEP THREE
    In a large bowl, sift together the flour, baking powder, bicarbonate of soda, spices and salt. Mix the batter until smooth and pour into the tin.
  • STEP FOUR
    Bake for 35-40 minutes then aside to cool completely.
  • TO MAKE THE CUSTARD: STEP ONE
    Whisk the egg yolks, sugar and cornflour in a large bowl until smooth and pale. Set aside.
  • STEP TWO
    Heat the milk, cream and vanilla in a saucepan over medium heat until just before boiling. Pour a quarter of the hot milk onto the eggs and whisk thoroughly. Add the rest of milk a bit at a time whisking well after each addition.
  • STEP THREE
    Pour the mixture back into the pan over a medium heat and stir continuously until the custard is nicely thickened.
  • STEP FOUR
    Remove from the heat and spilt the custard evenly into two bowls. Stir the biscuit spread into one of the bowls until fully combined.
  • STEP FIVE
    Cover both sets of custard with a layer of cling film directly touching the surface. Let it cool to room temperature before chilling in the fridge.
  • TO MAKE THE BAILEYS ORIGINAL IRISH CREAM LAYER: STEP ONE
    Mix 80ml Baileys Original Irish Cream with the double cream in a large bowl and whip until you have soft peaks.
  • TO ASSEMBLE THE BAILEYS ORIGINAL IRISH CREAM GINGERBREAD TRIFLE: STEP ONE
    Cut up the ginger cake into small squares and place them in your trifle dish or individual serving glass.
  • STEP TWO
    Spoon the coffee onto the cake layer followed by a layer of vanilla custard and biscuit-flavoured custard.
  • STEP THREE
    Sprinkle on a layer of crushed gingernut biscuits and then spoon the Baileys Original Irish Cream layer on top.
  • STEP FOUR
    Decorate with more gingernut crumbs, grated milk chocolate, a sprinkle of edible glitter and drizzle with extra golden syrup if you'd like!
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