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HOME > Recipes > Desserts > Clover Classic Gingerbread Trifle
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Desserts

Clover Classic Gingerbread Trifle

A spicy twist on a Christmas classic. As seen on Expresso Morning Show or Afternoon Express, SABC3. By Abbigail Damon
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INGREDIENTS

For the sponge:

  • 120g salted butter, softened
  • 120g soft brown sugar
  • 1 egg, beaten
  • 150g golden syrup
  • 200g self-raising flour
  • ¼ teaspoon bicarbonate of soda
  • 1 tablespoon ground ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon mixed spice
  • 125ml boiling water

 

For the custard cream:

  • 2 cups Clover cream, whipped to stiff peaks
  • 2 cups Clover classic custard
  • 3 – 4 cup caramel dessert
  • Gingernut biscuits, crushed and some kept whole
  • Nuttikrust biscuits to garnish

Method

  1. Preheat the oven to 180°C.
  2. Line and grease a rectangular baking tin/loaf tin.
  3. Cream the butter and sugar until light and fluffy.
  4. Add the egg and syrup and continue to mix until thoroughly combined.
  5. Sieve the flour and bicarb into the egg mixture and add the spices.
  6. Mix together to form a smooth thick batter.
  7. Gradually add the boiling water while mixing until you have quite a runny mixture.
  8. Pour into the prepared baking tin and bake for 30 – 35 minutes until done.
  9. Allow to cool on a wire rack and cut into cubes.
  10. For the custard cream, fold the whipped cream into the custard to form a light an airy mixture.

 

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