Horlicks Gingerbread Trifle

Horlicks Gingerbread Trifle – created by @muffinmunchies_

• 100g unsalted butter
• 70g dark brown sugar
• 2 eggs
• 160g treacle
• 40g Horlicks Original
• 240g plain flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 tsp ground ginger
• 1 tsp mixed spice
• Pinch of salt
• 150g whole milk

Custard Filling:
• 500g vanilla custard tub
• 300g double cream
• 2 tbsp icing sugar

Caramel Filling:
• 400g store bought thick caramel
• 300g double cream
• 2 tbsp Horlicks Original

• Preheat the oven to 180°C (160°C fan).
• Grease and line a loaf tin with parchment paper.
• Add the butter and sugar to a big mixing bowl and beat using the electric mixer until light.
• Add the eggs and mix further until combined, then mix in the treacle.
• In a separate bowl, combine flour, baking soda, spices, salt and Horlicks Original, briefly stir to combine. Add to the wet ingredients alternating with milk until fully incorporated and smooth.
• Pour into a prepared tin and bake for 50-60 min, or until a toothpick inserted into the centre comes out clean.
• While the cake is cooling down, prepare the caramel filling. Add the caramel, double cream and Horlicks Original to a bowl and mix using the electric mixer until soft peaks form.
• In a separate bowl, make the custard filling. Beat the double cream and sugar until soft peaks form, then fold in the chilled vanilla custard.
• Slice the cooled cake into cubes.
• To assemble the trifle, layer 1/3 of the cake cubes over the bottom of the trifle bowl, top with 1/3 of the custard filling then spread with 1/3 of the caramel filling. Repeat two more times and decorate with the remaining cake crumbs.

To check out more Horlicks recipes go to:

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