The Ultimate Boozy Trifle


This boozy Blandford banana and gingerbread trifle is the perfect tipsy finish to a feast. Just add guests!

Serves 8 – 10

For the gingerbread:
• 225g plain flour
• 125g light muscovado sugar
• 1 tsp baking powder
• 1/4 tsp salt
• a few good grinds of black pepper
• 1 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 120g salted butter
• 120ml Badger Blandford Flyer Ale
• 160g black treacle
• 1 large egg, beaten

For the caramel sauce:
• 100g golden syrup
• 50g salted butter
• 100g light muscovado sugar
• 120ml double cream
• 2 tbsp syrup from stem ginger jar

For the trifle:
• 5 ripe bananas, sliced
• 6 tbsps Badger Blandford Flyer Ale
• 2 knobs of stem ginger, finely chopped
• 500g pot ready made custard
• 300ml double cream
• 100g honey roasted cashew nuts, chopped
• 1/2 tbsp light muscovado sugar

1 For the gingerbread, preheat the oven to 180C, fan 160C, gas 4.
2 Mix the flour, sugar, baking powder, salt, black pepper, ginger and cloves together in a large bowl.
3 Melt the butter in a saucepan with the Badger blandford flyer ale and treacle.
4 Pour the wet ingredients into the dry ones and mix until smooth, and fold through the egg.
5 Pour into a lined 30cm x 18cm baking tray and bake in the preheated oven for 20 minutes until a skewer comes out clean, and cool.
6 For the caramel sauce add all the ingredients into a saucepan apart from the cream and ginger syrup, melt over a gentle heat and then simmer for 3 – 4 minutes, stirring often.
7 Add the cream and syrup and simmer for a further minute, remove and cool.
8 To assemble the trifle, turn out the gingerbread and cut in half. Spread a little of the caramel sauce over half of it, then sandwich together with the other half and cut into pieces and use half to line the base of a 3 litre trifle dish.
9 Drizzle over 3 tablespoons of Badger blandford flyer ale over the gingerbread, top with half of the sliced bananas followed by half of the remaining caramel sauce. Repeat these layers.
10 Stir the stem ginger into the custard and spread over the top.
11 Whisk the double cream to soft peaks and spoon on top of the trifle.
12 To finish sprinkle over the cashews and sugar and refrigerate for an hour before serving.

Recipe courtesy of Blandfold Flyer 

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