gingerbread, sherry and caramel trifle

  • 3 cups (750ml) single (pouring) cream
  • 3 cups (720g) sour cream 
  • ½ cup (150g) store-bought thick caramel or dulce de leche 

gingerbread cake

  • 1⅔ cups (250g) plain (all-purpose) flour, sifted 
  • 2½ teaspoons baking powder, sifted 
  • 2 teaspoons ground ginger 
  • 1 teaspoon mixed spice 
  • 1 cup (175g) dark brown sugar 
  • 125g unsalted butter, chopped 
  • ½ cup (175g) golden syrup 
  • ½ cup (180g) honey 
  • 1 egg, lightly beaten 
  • 1¼ cups (310ml) milk

pedro ximénez jelly

  • 1½ tablespoons gelatine powder 
  • 3 cups (750ml) water 
  • 1 cup (250ml) Pedro Ximénez sherry 
  • 1 cup (220g) caster (superfine) sugar
  1. To make the gingerbread cake, preheat oven to 180°C (350°F). Place the flour, baking powder, ginger, mixed spice and sugar in a large bowl and mix to combine. 
  2. Place the butter, golden syrup and honey in a small saucepan over low heat and cook, stirring, until the butter is melted. Add the butter mixture, egg and milk to the flour mixture and whisk until smooth. 
  3. Pour into a 24cm round cake tin lined with non-stick baking paper and cook for 1 hour or until cooked when tested with a skewer. Turn out onto a wire rack and allow to cool completely. 
  4. To make the Pedro Ximénez jelly, place the gelatine and ½ cup (125ml) of the water in a bowl and stir to combine. Set aside for 5 minutes or until the water is absorbed. 
  5. Place the remaining water, the sherry and sugar in a saucepan over medium heat and stir until the sugar is dissolved. Bring to the boil and cook for 1 minute. Remove from the heat, add the gelatine mixture and stir to combine. Pour the jelly mixture into the base of a 4-litre-capacity glass dish and refrigerate for 2 hours or until set. 
  6. To assemble the trifle, place the cream and sour cream in the bowl of an electric mixer and whisk until soft peaks form. Using a large serrated knife, cut the cooled cake in half horizontally. Trim the cake layers to fit your trifle dish. Place one half of the cake on top of the jelly. Spoon one-third of the cream mixture onto the cake and smooth with a palette knife. Top with the remaining cake and spoon over the remaining cream. Spoon the caramel on top and swirl into the cream to serve. Serves 12–14. 

+ This trifle can be assembled up to 2–3 hours ahead. Refrigerate until ready to serve.

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