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)
Directions
- TO MAKE THE GINGER CAKE: STEP ONEPreheat the oven to 180C/170C Fan. Grease and line a 9 inch by 13 inch cake tin.
- STEP TWOGently 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 THREEIn 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 FOURBake for 35-40 minutes then aside to cool completely.
- TO MAKE THE CUSTARD: STEP ONEWhisk the egg yolks, sugar and cornflour in a large bowl until smooth and pale. Set aside.
- STEP TWOHeat 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 THREEPour the mixture back into the pan over a medium heat and stir continuously until the custard is nicely thickened.
- STEP FOURRemove from the heat and spilt the custard evenly into two bowls. Stir the biscuit spread into one of the bowls until fully combined.
- STEP FIVECover 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 ONEMix 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 ONECut up the ginger cake into small squares and place them in your trifle dish or individual serving glass.
- STEP TWOSpoon the coffee onto the cake layer followed by a layer of vanilla custard and biscuit-flavoured custard.
- STEP THREESprinkle on a layer of crushed gingernut biscuits and then spoon the Baileys Original Irish Cream layer on top.
- STEP FOURDecorate with more gingernut crumbs, grated milk chocolate, a sprinkle of edible glitter and drizzle with extra golden syrup if you'd like!
Other Recipes You Might Like
- Cocktail
Baileys Tiramisu Cocktail
An Italian favourite meets an Irish favourite to create everyone's new favourite dessert/cocktail mashup.