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Pumpkin-Gingerbread Trifle

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  • Serves

    1 (10-inch) trifle

Ingredients

Gingerbread

  • 2 cups (480 ml) flour
  • 1 tsp (5 ml) baking soda
  • ½ tsp (2.5 ml) salt
  • 1 tsp (5 ml) ground ginger
  • 1 tsp (5 ml) ground cinnamon
  • ¼ tsp (1 ml) ground cloves
  • ¾ cup (180 ml) brown sugar
  • 1 egg
  • 2/3 cup (160 ml) mild-flavoured molasses
  • 6 tbsp (90 ml) unsalted butter, room temperature
  • ¾ cup (180 ml) hot water

Pumpkin Custard

  • 2 cups (480 ml) heavy cream
  • 1 cup (240 ml) sugar
  • 4 tbsp (60 ml) cornstarch
  • 4 egg yolks
  • 1 can (795 ml) pureed pumpkin
  • 1 tsp (5 ml) vanilla
  • ½ tsp (2.5 ml) cinnamon
  • 2 tbsp (30 ml) dark rum

Whipped Cream

  • 2 cups (480 ml) chilled heavy cream
  • 2 tbsp (30 ml) sugar

Directions

Gingerbread

  1. Preheat oven to 350F (180C).
  2. To make gingerbread cake, sift together flour, baking soda and salt.
  3. Stir in ginger, cinnamon and cloves.
  4. Add brown sugar and mix.
  5. Beat in egg and molasses.
  6. Add butter and beat in.
  7. Pour in hot water and continue beating.
  8. Pour into a greased, 8-inch (20 cm) cake pan.
  9. Bake for 50 minutes, or until cake springs back when touched.

Pumpkin Custard

  1. For pumpkin custard, heat cream in a saucepan with sugar and cornstarch.
  2. Whisk egg yolks in a separate bowl.
  3. Slowly pour cream mixture into eggs, whisking continuously to avoid cooking the eggs.
  4. Pour mixture back into the saucepan and put back on the heat.
  5. Cook until thick.
  6. Take off the heat.
  7. Stir in pumpkin, vanilla, cinnamon and rum.
  8. Chill in the fridge until set.

Whipped Cream

  1. For the whipped cream, beat cream and sugar in a cold bowl until peaks form.

Assembly

  1. To assemble, cut top off cake and slice bottom part in half horizontally.
  2. Using a gingerbread man cookie cutter, cut 10 gingerbread men out of the 2 bottom parts of the cake, reserving all leftovers.
  3. Using a piping bag, cover the bottom of the trifle dish with 2 inches (5 cm) of custard.
  4. Top with a small layer of whipped cream.
  5. Place top of cake over the whipped cream.
  6. Line gingerbread men standing up all around the glass of the trifle dish.
  7. Add a second layer of custard and whipped cream.
  8. Once the trifle dish is full, sprinkle remaining gingerbread cake pieces over the top.
  9. Share.
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