Gingerbread Trifle

6
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.

Rating:

★★★★★ 2 votes

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

How to Make Gingerbread Trifle

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.

Printable Recipe Card

About Gingerbread Trifle





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