Gingerbread Apple Trifle

Gingerbread Apple Trifle image Image by: Gingerbread Apple Trifle image Author: Canadian Living

Soaked in rum and layered with juicy cinnamon apples and vanilla custard, spiced gingerbread steals the spotlight in this holiday favourite.

  • Portion size 14 servings
  • Credits : Canadian Living Magazine: December 2014

Ingredients

  • 6 cups chopped cored peeled firm baking apples such as Braeburn, Northern Spy or Golden Delicious (about 3 large)
  • 1/2 cup packed brown sugar
  • 2 teaspoons cornstarch
  • 2 teaspoons lemon juice
  • 1 teaspoon cinnamon
  • 1/2 cup amber rum or apple juice
  • 1 cup whipping cream 35%
  • 1 tablespoon granulated sugar
  • 1/4 cup chopped crystallized ginger
Gingerbread:
  • 1/2 cup butter softened
  • 1/2 cup granulated sugar
  • 1 cup fancy molasses
  • 1 egg
  • 1 teaspoon vanilla
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons cinnamon
  • 1 1/4 teaspoon baking soda
  • 1/4 teaspoon salt and ground cloves
  • 2/3 cups boiling water
  • 1/2 cup chopped crystallized ginger
Vanilla Custard:
  • 8 egg yolks
  • 4 cups milk
  • 3/4 cups granulated sugar
  • 1/2 cup cornstarch
  • 2 teaspoons vanilla

Method

Vanilla Custard: In large bowl, whisk together egg yolks, 1/2 cup of the milk, the sugar and cornstarch. In heavy-bottomed saucepan, heat remaining milk over medium heat just until bubbles form around edge; gradually whisk into egg yolk mixture. Return to saucepan; cook, whisking, until thick enough to mound on spoon, about 7 minutes. Strain through fine-mesh sieve into clean bowl; stir in vanilla. Place plastic wrap directly on surface of custard. Refrigerate until chilled, about 4 hours. (Makeahead: Refrigerate for up to 24 hours.)

Gingerbread: Meanwhile, line two 8- x 4-inch (1.5 L) loaf pans with parchment paper; set aside. In large bowl, beat butter with sugar until fluffy; beat in molasses, egg and vanilla. In separate bowl, whisk together flour, ground ginger, cinnamon, baking soda, salt and cloves; stir into butter mixture until no white streaks remain. Stir in boiling water until smooth; fold in crystallized ginger. Divide among loaf pans. Bake in 350 F (180 C) oven until cake tester inserted in centre of each comes out clean, about 40 minutes. Let cool completely in pans. (Makeahead: Cover with plastic wrap; store for up to 24 hours.) Remove from pans; cut into 3/4-inch (2 cm) cubes.

Meanwhile, in large saucepan, bring apples, brown sugar, cornstarch, lemon juice, cinnamon and 1 cup water to boil over medium heat. Reduce heat to simmer; cook, stirring, until apples are tender but still retain their shape, about 15 minutes. Let cool to room temperature, about 30 minutes.

Add one-third of the gingerbread to bottom of 16-cup (4 L) trifle bowl. Drizzle with one-third of the rum; top with one-third of the apple mixture. Spoon one-third of the custard over top. Repeat layers twice more. Cover and refrigerate for 12 hours. (Makeahead: Refrigerate for up to 24 hours.)

Beat cream with granulated sugar until stiff peaks form; spread or pipe onto trifle. Top with crystallized ginger.

Nutritional facts per each of 14 servings: about

  • Fibre 2 g
  • Sodium 267 mg
  • Sugars 57 g
  • Protein 8 g
  • Calories 533.0
  • Total fat 18 g
  • Cholesterol 168 mg
  • Saturated fat 9 g
  • Total carbohydrate 84 g

%RDI

  • Iron 39.0
  • Fibre 0.0
  • Folate 25.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 19.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 22.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Gingerbread Apple Trifle

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