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Gingerbread Trifle


The Queen’s Jubilee Pudding winner is a Trifle!

If you aren’t aware, the winning pudding to celebrate the Jubilee was created by Jemma Melvin which was inspired by the lemon posset served at the Queen’s wedding to Prince Philip… Queen’s Platinum Pudding

 Here at Raring2go! we’re celebrating in style by making this amazing recipe from Baking Mad. 

It’s got lots of yummy ingredients and quite a few step by steps, but we think its worth it. One for your Jubilee Party or for that special occasion when only a celebration pudding will do!

Gingerbread Trifle

For us it’s just not a party until someone brings out the trifle.  We have given the classic family favourite a twist with this Gingerbread Trifle. Layers of soft Gingerbread Cake, topped with a rich caramel sauce, creamy vanilla custard and vanilla cream, surrounded by cute Gingerbread Men.


For the Sponge
225g Billington’s Unrefined Molasses Sugar
225g Unsalted butter (softened)
300ml Milk (whole)
225g Marmalade
370 Wholemeal self raising flour
1 tbsp Ground ginger
2 tbsp Cinnamon
1 tsp Nutmeg (grated)
2 tsp Bicarbonate of soda
2 Large free range egg(s)
7 Stem ginger (drained, finely chopped)
100g Raisins

For the Trifle
500g Vanilla custard
600ml Double cream
260g Salted caramel sauce

For the Gingerbread
100G Unsalted butter (softened)
50g Billington’s Unrefined Light Muscovado Sugar
5 tbsp Golden syrup
225g Allinson’s Plain White Flour
1/2 tsp Bicarbonate of soda
2 tsp Ginger (ground)


Step 1: For the gingerbread men, place the butter, and muscovado sugar in a medium sized saucepan and heat gently until the butter has melted and the muscovado sugar has dissolved. Stir until the mixture blends together but do not boil.

Step 2: Sieve the flour, bicarbonate of soda and ginger together then beat it into the muscovado sugar mixture with the golden syrup until smooth.

Step 3: Turn the mixture out onto cling film and pat into a flat ball. Wrap tightly and chill for 30 mins or until firm enough to roll out.

Step 4: Heat the oven to 190°C (170°C Fan, Gas Mark 5). Line two baking trays with baking parchment.

Step 5: Dust the work top with a little flour and roll out the dough to the thickness of a one pound coin. Cut out your gingerbread men (or whatever shape you like) and place on the baking trays.

Step 6: Bake for 10-12 minutes until just turning slightly darker at the edges.

Step 7: Leave to cool on the baking tray for 10 minutes then slide the gingerbread men onto a cooling rack to cool completely.

Step 8: Next prepare the gingerbread sponge. Preheat the oven to 150°C (fan 140°C, gas mark 2). Grease and line two 8″ sandwich tins.

Step 9: Melt together the butter, molasses sugar, milk and marmalade, in a pan over a low heat, then leave to cool.

Step 10: Mix the dry ingredients together in a mixing bowl and make a hollow in the centre. Slowly pour in the melted mixture, stirring all the time, to form a smooth batter.

Step 11: Beat in the eggs, then stir in the ginger and sultanas or raisins.

Step 12: Pour into the prepared cake tins and bake for 30 minutes or until risen and firm in the centre. Cool in the tin.

Step 13: Once the cakes are cooled, crumble or slice them and fill the base of your trifle bowl with a layer of gingerbread sponge (save some back for another layer)

Step 14: Place the gingerbread men around the edge of the bowls with the details (faces) positioned facing outwards. Then add the next layer of your trifle, the caramel topped with the custard.

Step 15: Use the remaining crumbled cake for the next layer, keeping back a small amount for the decoration on top of the trifle.

Step 16: Whip the cream to a soft peak and top the trifle with it, spread it to cover the whole surface. Finish by sprinkling the remaining gingerbread crumbs on top.

This recipe is courtesy of


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