Mini Gingerbread Trifles
Make these ahead of time and serve these comforting individual trifles packed full of warming ginger and decadent layers of homemade custard and cream.
Prep: 15 mins | Chill: 1 - 2 hours (or overnight)
Serves 6 people
Ingredients
- FOR THE CUSTARD
- 500ml milk
- 1 tsp vanilla paste
- 3 large FREE egg yolks
- 25g caster sugar
- 2 heaped tsp cornflour
- FOR THE TRIFLES
- 232g McVitie’s Jamaica Ginger Cake
- 120g caramel sauce
- 75g pecans, roughly chopped
- 500ml double cream
- 1 tsp vanilla paste
- 6 mini gingerbread men
- YOU WILL NEED
- 6 small glass dishes or ramekins
Method
- First, make the custard. In a heavy-bottomed pan, pour in the milk and vanilla and place over a medium heat to warm gently. In a separate bowl, lightly whisk together the egg yolks, sugar and cornflour to form a smooth paste.
- Just before the milk boils, remove from the heat and slowly pour into the egg yolk mixture, whisking continuously to ensure the eggs do not scramble. Return all the custard mixture back to the pan and place over a medium-low heat.
- Stirring continuously, cook the custard for 5 - 6 minutes until the custard thickens. Remove from the heat and allow to cool for 5 minutes before carefully pouring equally into the ramekins.
- Place the custard ramekins into a tray and carefully place in the fridge to completely cool and set - this can take a couple of hours. Alternatively, set in the fridge overnight and continue the recipe the next day.
- When the custard has set, remove from the fridge. Crumble or chop the ginger cake into small pieces and sprinkle over the set custard before spooning over the caramel sauce and a generous pinch of chopped pecans.
- Pour the cream into a large bowl along with the vanilla and whisk briefly to create soft peaks. Spoon the whipped cream equally between the ramekins before topping each with a little more caramel sauce and pecans. Finish each dessert with a mini gingerbread man.
