| | Gingerbread trifle with spiced caramel sauce
Gingerbread trifle with spiced caramel sauce
Gingerbread trifle with spiced caramel sauce 4.3-5 9
  • Calories: 2966 kj
  • Fat: 41.5g
  • Carbohydrates: 74.2g

How to Make:

  1. Make Gingerbread Cake: Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 20cm square cake pan. Line base and sides with baking paper. Using an electric mixer, beat cake mixes, eggs, milk, butter, ground ginger and golden syrup for 3 minutes or until well combined. Pour mixture into prepared pan. Bake for 1 hour 15 minutes or until a skewer inserted into centre comes out clean. Stand in pan for 10 minutes. Turn out, top-side up, onto a baking paper-lined wire rack to cool completely.
  2. Meanwhile, make Spiced Caramel Sauce: Place butter, sugar, cream, spice and salt in a saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until butter has melted and mixture is combined. Bring to a simmer. Simmer over medium-low heat for 5 minutes. Remove from heat. Cool for 10 minutes. Transfer to a heatproof bowl. Cover. Refrigerate for 2 to 3 hours until cold and thick.
  3. Trim edges of cake and discard. Cut cake into 3cm pieces. Place 1/2 the cake pieces into the base of a 14cm-deep, 20cm round (16-cup-capacity) trifle bowl. Drizzle with 1/2 the brandy. Spoon over 1/2 the custard. Drizzle with 1/3 of the Spiced Caramel Sauce. Repeat layers, finishing with a thick layer of Spiced Caramel Sauce. Cover trifle with plastic wrap. Refrigerate overnight.
  4. Process large gingerbread men in a food processor until coarse crumbs form. Using an electric mixer, beat cream and vanilla until just-firm peaks form. Top trifle with gingerbread crumbs. Dollop cream mixture over trifle. Decorate with gingerbread men. Dust with icing sugar. Serve.
Time for preparing:
75 min.


  • 1/3 cup brandy
  • 900g tub double thick vanilla custard
  • 8 large gingerbread men
  • 600ml thickened cream
  • 2 teaspoons vanilla extract
  • Gingerbread men, (large and mini) extra, to decorate
  • Icing sugar, to decorate
  • Gingerbread cake
  • 2 x 340g bags butter cake mix (see note)
  • 4 eggs
  • 1 1/3 cups milk
  • 120g butter, melted
  • 1 1/2 tablespoons ground ginger
  • 1/2 cup golden syrup
  • Spiced caramel sauce
  • 75g butter, chopped
  • 1 cup brown sugar
  • 300ml thickened cream
  • 3/4 teaspoon mixed spice
  • 1/2 teaspoon sea salt