Horlicks Gingerbread Trifle

Horlicks Gingerbread Trifle



Horlicks Gingerbread Trifle

Course: DessertBaking time



Whip up a feast this Christmas with this gorgeous Horlicks Gingerbread Trifle created by Horlicks fan and recipe creator, Mateja Kobescak


  • 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


  • 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.

    Minerva Studio
    Author: Minerva Studio