Horlicks Gingerbread Trifle
Horlicks Gingerbread Trifle
Course: DessertBaking time
50-60
minutes
Whip up a feast this Christmas with this gorgeous Horlicks Gingerbread Trifle created by Horlicks fan and recipe creator, Mateja Kobescak
Ingredients
- Cake ingredients
-
70g dark brown sugar
-
2 eggs
-
160g treacle
-
40g Horlicks Original
-
240g plain flour
-
1 tsp baking soda
-
1 tsp cinnamon
-
1 tsp ground ginger
-
1 tsp mixed spice
-
Pinch of salt
-
150g whole milk
- Custard Filling
-
500g vanilla custard tub
-
300g double cream
-
2 tbsp icing sugar
- Caramel Filling
-
400g store bought thick caramel
-
300g double cream
-
2 tbsp Horlicks Original
Method
-
Preheat the oven to 180°C (160°C fan).
-
Grease and line a loaf tin with parchment paper.
-
Add the butter and sugar to a big mixing bowl and beat using the electric mixer until light.
-
Add the eggs and mix further until combined, then mix in the treacle.
-
In a separate bowl, combine flour, baking soda, spices, salt and Horlicks Original, briefly stir to combine. Add to the wet ingredients alternating with milk until fully incorporated and smooth.
-
Pour into a prepared tin and bake for 50-60 min, or until a toothpick inserted into the centre comes out clean.
-
While the cake is cooling down, prepare the caramel filling. Add the caramel, double cream and Horlicks Original to a bowl and mix using the electric mixer until soft peaks form.
-
In a separate bowl, make the custard filling. Beat the double cream and sugar until soft peaks form, then fold in the chilled vanilla custard.
-
Slice the cooled cake into cubes.
-
To assemble the trifle, layer 1/3 of the cake cubes over the bottom of the trifle bowl, top with 1/3 of the custard filling then spread with 1/3 of the caramel filling. Repeat two more times and decorate with the remaining cake crumbs.
