gingerbread trifle

Name: Gingerbread Trifle
Prep time: 40 min
Cook time: 35 min
Yield: 10
Cuisine: American
Ingredients: ## GINGERBREAD; 1/2 cup(s) butter or margarine, softened; 1/2 cup(s) firmly packed dark brown sugar; 1 large egg; 1 cup(s) molasses; 2 1/2 cup(s) all purpose flour; 1 tablespoon(s) ground ginger; 2 teaspoon(s) baking powder; 1/2 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) freshly ground pepper; 1 cup(s) hot water; ## CUSTARD; 1 1/3 cup(s) sugar; 2/3 cup(s) all purpose flour; 1/2 teaspoon(s) salt; 5 cup(s) milk; 6 medium egg yolks, slightly beaten; 1 tablespoon(s) vanilla extract or dark rum; ## TOPPING AND GARNISH; 2 cup(s) frozen whipped topping, thawed; 4 - (1.4-ounce) english toffee-flavored candy bars, coarsely chopped

(2 RATINGS)

157 Pinches 8 Photos

Kim Campbell

Youngstown, OH

Updated on Aug 27, 2011

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.

Rate

prep time 40 Min

cook time 35 Min

method Refrigerate/Freeze

yield 10 -12 servings

Ingredients

GINGERBREAD
1/2 cup butter or margarine, softened
1/2 cup firmly packed dark brown sugar
1 large egg
1 cup molasses
2 1/2 cups all purpose flour
1 tablespoon ground ginger
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup hot water
CUSTARD
1 1/3 cups sugar
2/3 cup all purpose flour
1/2 teaspoon salt
5 cups milk
6 medium egg yolks, slightly beaten
1 tablespoon vanilla extract or dark rum
TOPPING AND GARNISH
2 cups frozen whipped topping, thawed
4 - (1.4-ounce) english toffee-flavored candy bars, coarsely chopped

How To Make gingerbread trifle

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.

Step 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.
Step 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)
Step 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.
Step 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.
Step 6

A scoop of trifle for dessert.
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