Gingerbread Trifle

Kim Biegacki

By
@pistachyoo

If you love the flavor and the incredibly delicious smell of homemade gingerbread this recipe is a must to try! It is so rich with flavor and incredibly delicious paired with the custard or even lemon pudding which I used instead.
I was pleasantly surprised at how many family members came back for seconds on this wonderful dessert.

I hope that you will try it out and enjoy a new recipe for you holiday celebration.


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Comments:

Serves:

10 -12 servings

Prep:

40 Min

Cook:

35 Min

Method:

Refrigerate/Freeze

Ingredients

GINGERBREAD

1/2 c
butter or margarine, softened
1/2 c
firmly packed dark brown sugar
1 large
egg
1 c
molasses
2 1/2 c
all purpose flour
1 Tbsp
ground ginger
2 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
salt
1/4 tsp
freshly ground pepper
1 c
hot water

CUSTARD

1 1/3 c
sugar
2/3 c
all purpose flour
1/2 tsp
salt
5 c
milk
6 medium
egg yolks, slightly beaten
1 Tbsp
vanilla extract or dark rum

TOPPING AND GARNISH

2 c
frozen whipped topping, thawed
4
(1.4-ounce) english toffee-flavored candy bars, coarsely chopped

Directions Step-By-Step

1
Beat butter at medium speed of an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add egg and molasses, mixing well.
2
Combine flour and next 5 ingredients; add to butter mixture alternately with water, beginning and ending with flour mixture. Beat at low speed after each addition until blended. Pour batter into a greased 13" X 9" pan.
3
Bake at 350 degrees for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

(Forgot to take a pic; will add next time I make this)
4
For custard:
Combine first 3 ingredients in a large heavy saucepan; whisk in milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Gradually stir about 1/4 of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly, 3 minutes. Remove from heat; add vanilla. Cool to room temperature. Assemble trifle, or cover and chill custard until ready for assembly. Yields: 5 cups.
5
Cut gingerbread into cubes. Arrange one-third of gingerbread cubes in a 3-quart trifle bowl; top with 1/3 of custard. Repeat layers twice, ending with custard. Cover and chill under ready to serve.

Before serving, spread whipped topping over trifle. Sprinkle with chopped candy bars. Yield: 10 -12 servings.
6
A scoop of trifle for dessert.

About this Recipe

Course/Dish: Cakes, Puddings, Other Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tag: For Kids