Cooking time: 90 min
The gingerbread can be made up to 3 days ahead and stored in an airtight container in the cupboard. You can make and assemble the whole dish the day before if you wish, it will give everything time to really soak up the flavours. This trifle will look absolutely smashing on your Christmas table! With layers of custard, gingercake and pears, piled high with cream, the one thing that will take your Christmas Trifle to another level is you've made your own gingerbread to garnish; the combination of warm ginger spicing, cardamom custard and light cream is just the best.
What's included:
| 6 Serve | 10 Serve | |||
| 20 | Grams | 1.5 | Tablespoons | Golden Syrup |
| 2 | Each | 4 | Each | Cardamom Pods |
| 1 | Teaspoons | 2 | Teaspoons | Natural Vanilla Essence |
| 30 | Grams | 45 | Grams | Cornflour (GF) |
| 150 | Grams | 250 | Grams | Caster Sugar |
| 3 | Each | 5 | Each | Free Range Eggs |
| 80 | Grams | 130 | Grams | Rum |
| 75 | Grams | 120 | Grams | Butter (Salted) |
| 125 | Grams | 200 | Grams | Self Raising Flour |
| 50 | Grams | 80 | Grams | Brown Sugar |
| 2 | Teaspoons | 1 | Tablespoons | YPI Ginger Trifle Spice |
| 1 | 300mL pack | 1 | 600mL pack | Whipping Cream |
| 1 | 410 Gram Pack | 1 | 825 Gram Pack | Pear Slices |
| 1 | 475 Gram Pack | 2 | 475 Gram Pack | Ginger Cake |