Please create an account
or Log in to subscribe


or


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Gingerbread, Mango, Peach and Blueberry Trifle

Recipe for Gingerbread, Mango, Peach and Blueberry Trifle, on MiNDFOOD.

Gingerbread, Mango, Peach and Blueberry Trifle

Serves 8

1½ cups plain flour

¾ cup self-raising flour

1 tsp bicarbonate of soda

2 tbsp ground ginger

3 tsp mixed spice

1 cup brown sugar

1 cup golden syrup

1 cup milk

½ cup light olive oil

2 eggs

600ml thickened cream

1 vanilla bean, split

5 egg yolks (extra)

½ cup brown sugar (extra)

1 tbsp cornflour

300ml thickened cream (extra)

2 large mangoes, peeled and cut into wedges

3 large yellow peaches, cut into wedges

2 x 125g punnet blueberries

¼ cup flaked almonds, toasted

1 Preheat oven to 180C. Grease and line 
a 30cm x 20cm x 5cm-deep slab pan with baking paper.

2 To make gingerbread, sift flours, bicarbonate of soda, ginger and mixed spice into a large bowl. Add sugar and stir until well combined. Combine golden syrup, milk, oil and eggs in a jug. Add to flour mixture. Stir until just combined. Pour mixture into prepared pan. Bake for 40–45 minutes or until a skewer inserted in the centre comes out clean. Allow to cool for 5 minutes before turning out onto a wire rack to cool completely.

3 To make custard, heat cream and vanilla bean in a saucepan over medium heat until small bubbles form around edge of saucepan. Remove from heat. Using an electric beater, beat egg yolks (extra), sugar (extra) and cornflour in a small bowl until thick and pale. Remove vanilla bean from cream. Slowly add vanilla cream to egg yolk mixture, stirring constantly. Return custard to saucepan. Over medium-low heat, stir for 4–5 minutes or until custard thickens and coats the back of a spoon. Do not boil. Pour custard through a sieve into a bowl. Cover surface of custard with plastic wrap. Allow to cool and then refrigerate.

4 Pour cream (extra) into a bowl and whisk until soft peaks form.

5 To assemble trifle, cut gingerbread into small cubes. Put some gingerbread in a large, deep glass dish. Top with some custard, cream and fruit. Continue to layer trifle, ending with fruit on top. Sprinkle with almonds. Refrigerate until required.

For Dixie’s cooking advice head to the Ask the Chef page.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2013. All Rights Reserved

Web Design Sydney