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Holiday Gingerbread Trifle (Irish Recipe)

Holiday Gingerbread Trifle (Irish Recipe)

Shaziya
This Holiday Gingerbread Trifle is a show-stopping dessert that brings warmth and cheer to any festive gathering. Layers of spiced gingerbread, velvety custard, and fluffy whipped cream create a symphony of textures and flavors.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings 10 portions

Ingredients
  

  • 1 Cup light brown sugar (8oz/225g)
  • 3/4 Cup Treacle/molasses (8oz/225g)
  • 2 sticks Butter (8oz/225g)
  • 3 Cups Ap flour (16oz/450g)
  • 2 tsp Ground ginger
  • 1 Tbsp Cinnamon
  • 2 Whole Eggs
  • 1 1/4 cups Whole milk (10floz/300ml)
  • 2 level tsp Baking soda

Cream Cheese Orange Cream

  • 8 oz cream cheese room temperature
  • 1/4 cup sugar (2oz/55g)
  • 1 orange zested and juiced
  • 2 cups heavy cream

Cranberry and Orange Sauce

  • 2 bags cranberries (12 oz each) fresh or frozen
  • 2 cups sugar (400g/14oz)
  • 1 orange zested and juiced
  • 2 cups water (16oz/45ofloz)

Instructions
 

  • Preheat the oven to 150oC/300oF.
  • Grease and line 2 loaf tins (9x5”).
  • In a pot, gently heat the sugar, butter and treacle until melted. Set aside to cool once melted.
  • Sift the flour and spices over the mix and stir in. Then whisk in the eggs.
  • Whisk the eggs together and then pour them into the treacle mix.
  • Warm the milk in the microwave or in a pot on the stove. Whisk the bicarbonate (baking soda) into the milk . You will see it bubble and activate.
  • Whisk the milk straight into the treacle mix until well combined. You will notice this is a thin batter, that's ok.
  • Pour the batter into your prepared tin.
  • Bake at 300oF (150oC) for 45 minutes. Then gently cover the tins with aluminium foil and continue baking for a further 15 minutes. This step is very important as it creates a lovely sticky, moist gingerbread.
  • Once the hour is up take them out of the oven, leaving the foil on.
  • Now let them sit on a wire rack in the tins until they are totally cold. The warmth of the cakes steams the cake and you get a beautifully sticky top and a soft moist cake.
  • Store your gingerbread well wrapped in parchment paper and cling wrap. The bread will stay fresh for 3-4 days. Also freezes well.
  • For the Cream cheese orange filling : In the bowl of an electric mixer with a whisk (or in a large bowl with a hand mixer), whisk cream cheese until smooth. Then add sugar, orange zest, juice and cream. Beat until the mix thickens and doubles in size. Store in the fridge until needed.
  • Cranberry and Orange Sauce :In a medium saucepan, combine cranberries, sugar, orange zest and juice and water. Bring to a simmer over low; cook until cranberries begin to burst, 10-12 minutes until it resembles jam and is thick. Remove from heat and let cool completely.
  • To build your trifle: In your presentation bowl, lay in cubes of gingerbread. Top with a thick layer of the orange cream filling. Then generously spoon over your cranberry sauce. Repeat layers again for a BIG and BOLD trifle.
Keyword festive dessert, gingerbread, holiday recipe, Irish dessert, trifle
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