WHAT TO EAT AT CHRISTMAS

Clementine & ginger trifle

Gizzi Erskine’s take on the Christmas trifle, with an old-school clementine jelly and a classic ginger cake, is made boozy with ginger liqueur. Seconds, please

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Gizzi Erskine’s take on the Christmas trifle, with an old-school clementine jelly and a classic ginger cake, is made boozy with ginger liqueur. Seconds, please

Posted

Brought to you in partnership with

  • Serves 8
  • Preparation time 60+ minutes
  • Cooking time 60 minutes
  • 100ml ginger liqueur (we used King’s Ginger liqueur)
  • 600ml fresh custard
  • 300ml double cream
  • 1 tsp icing sugar
  • 50g good-quality dark chocolate
  • Few glacé cherries, chopped
  •  
  • For the clementine jelly:
  • 150ml water
  • 50g caster sugar
  • 300ml clementine juice
  • 4 gelatine leaves
  • 3 clementines, segmented
  • For the ginger cake:
  • 225g unsalted butter, plus extra for buttering the tin
  • 225g dark brown sugar
  • 225g black treacle
  • 2 free-range eggs, beaten
  • 290ml milk
  • 340g plain flour
  • 1 tbsp ground ginger
  • 1 tbsp ground cinnamon
  • Small fresh grating of nutmeg
  • 2 tsp bicarbonate of soda
  1. First, make the ginger cake. Preheat the oven to 180ºC/fan 160ºC/gas mark 4. Butter and line a 30 x 20cm roasting tin. Melt the butter, sugar and treacle together in a pan, leave to cool for 10 minutes, then stir in the eggs and milk. Sift the flour, ginger, cinnamon, nutmeg and bicarbonate of soda together in a large mixing bowl, then fold in the butter mixture to form a batter. Pour into the prepared tin and bake for 45 minutes, or until the cake is risen and firm. Leave to cool on a wire rack and store in an airtight container until needed. You will have made too much cake, but this is no disaster – it freezes brilliantly and gets better with age.
  2. To make the clementine jelly, put the water, sugar and clementine juice into a small saucepan. Soak the gelatine leaves in cold water for 10 minutes, then squeeze out any water with your hands and add to the clementine juice to dissolve. Arrange the clementine segments in the bottom of your trifle bowl, pour over the liquid and refrigerate for at least four hours, to set.
  3. Now you’re ready to construct the trifle. Chop up 150g of the cake and place on top of the jelly. Pour over the ginger liqueur. Pour over the custard and level out the top. Whisk the cream with the icing sugar until it’s gently holding its shape, then spoon over the custard. Grate over the chocolate and finish with glacé cherries if you like. Pop the trifle into the fridge to chill for an hour before eating.

Recipe extracted from Gizzi's Season's Eatings: Feasts & Celebrations from Halloween to Happy New Year by Gizzi Erskine

Recipe extracted from Gizzi's Season's Eatings: Feasts & Celebrations from Halloween to Happy New Year by Gizzi Erskine

 Gizzi's Season's Eatings: Feasts & Celebrations from Halloween to Happy New Year by Gizzi Erskine

Published by Mitchell Beazley

£ 25.00

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Tagged in:
Christmas Food
Christmas
Desserts

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