1 (10-inch) trifle
- 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
- 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
- 2 cups (480 ml) chilled heavy cream
- 2 tbsp (30 ml) sugar
- Preheat oven to 350F (180C).
- To make gingerbread cake, sift together flour, baking soda and salt.
- Stir in ginger, cinnamon and cloves.
- Add brown sugar and mix.
- Beat in egg and molasses.
- Add butter and beat in.
- Pour in hot water and continue beating.
- Pour into a greased, 8-inch (20 cm) cake pan.
- Bake for 50 minutes, or until cake springs back when touched.
- For pumpkin custard, heat cream in a saucepan with sugar and cornstarch.
- Whisk egg yolks in a separate bowl.
- Slowly pour cream mixture into eggs, whisking continuously to avoid cooking the eggs.
- Pour mixture back into the saucepan and put back on the heat.
- Cook until thick.
- Take off the heat.
- Stir in pumpkin, vanilla, cinnamon and rum.
- Chill in the fridge until set.
- For the whipped cream, beat cream and sugar in a cold bowl until peaks form.
- To assemble, cut top off cake and slice bottom part in half horizontally.
- Using a gingerbread man cookie cutter, cut 10 gingerbread men out of the 2 bottom parts of the cake, reserving all leftovers.
- Using a piping bag, cover the bottom of the trifle dish with 2 inches (5 cm) of custard.
- Top with a small layer of whipped cream.
- Place top of cake over the whipped cream.
- Line gingerbread men standing up all around the glass of the trifle dish.
- Add a second layer of custard and whipped cream.
- Once the trifle dish is full, sprinkle remaining gingerbread cake pieces over the top.