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Clover Classic gingerbread trifle

Clover Classic gingerbread trifle

Clover Classic gingerbread trifle

By Abbigail Damon

For the sponge:
120g salted butter, softened
120g soft brown sugar
1 egg, beaten
150g golden syrup
200g self-raising flour
¼ tsp bicarbonate of soda
1Tbsp ground ginger
1tsp cinnamon
1 tsp 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 (Fair cape –available at all supermarkets)
Gingernut biscuits, crushed and some kept whole
Nuttikrust biscuits to garnish

Preheat the oven to 180C. Line and grease a rectangular baking tin/loaf tin.

Cream the butter and sugar until light and fluffy. Add the egg and syrup and continue to mix until thoroughly combined. Sieve the flour and bicarb into the egg mixture and add the spices. Mix together to form a smooth thick batter.
Gradually add the boiling water while mixing until you have quite a runny mixture. Pour into the prepared baking tin and bake for 30-35 minutes until done. Allow to cool on a wire rack and cut into cubes.
For the custard cream, fold the whipped cream into the custard to form a light an airy homogenous mixture.

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