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Apple
& gingerbread trifle
INGREDIENTS
(serves 10-12)
Gingerbread:
400g plain/all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp ground ginger
1 tsp cinnamon
8 tbsp soft, unsalted butter
4 tbsp sugar
1 large egg
5oz or 150g unsulphured treacle
160 ml milk |
Applesauce:
3lbs or 1.3kg dessert apples
4 tbsp sugar
125 ml water
Whipped
cream:
500ml cream
4 tbsp sugar
1 tsp vanilla extract
Other:
1lb or 450g toasted pecan pieces
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INSTRUCTIONS
1. To make the gingerbread, first preheat the oven to 350°F and
place a rack on the middle level.
2. Mix the flour, baking powder, baking soda, salt and spices
in a mixing bowl and stir well together.
3. Next, beat the butter and sugar until it reaches a light and
fluffy consistency - you can use a fork, whisk or blender on medium
speed. Beat in the egg, and continue beating until it's smooth.
Stir the treacle and milk together and add this to the butter
mix, along with the dry ingredients.
4. Fold this batter together using a spatula and then scrape the
batter into an 8" x 8" x 2" pan, buttered and lined with parchment
or wax paper. Bake the gingerbread for around 35 to 45 minutes.
It should have risen well and be firm in the middle. Let it cool
in the pan for about 5 minutes and then transfer it to a rack
to completely cool.
5. To make the applesauce, you need to peel and core the apples
before cutting them into coarse pieces. Put them in a pan with
the sugar and water and let them cook, covered, for around five
minutes - the apples will start to break up. At this point, take
the cover off and let them cook longer, stirring regularly, until
they're thickened. Let them cool and either puree them in a food
processor or leave them chunky.
6. Next, make the whipped cream. Mix all the ingredients together
and simply whip by machine until you see soft peaks forming. Now,
cut the cooled gingerbread into thin, vertical slices and layer
in a bowl, followed by the applesauce, whipped cream and toasted
pecans. Carry on layering, finishing off with the cream and pecans
and let it chill until you want to serve.
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