- Prep time:
- 1 hour
- Cooking time:
- 20 minutes
- Chilling/ Freezing Time:
- 5 hours
|1/2 cup brown sugar|
|1/2 cup golden syrup|
|1 egg yolk|
|2 1/2 cups plain flour|
|1 tablespoon Gewurzhaus Gingerbread Spice (see note)|
|1 teaspoon bicarb soda|
|1 1/4 cups sugar|
|½ cup water|
Fruit Mince Cream
|500g cream cheese, softened|
|1/4 cup castor sugar|
|400mls cream, extra|
|1 cup prepared fruit mince|
|900g tub double thick vanilla custard|
Gewurzhaus Gingerbread Spice can be purchased online https://gewurzhaus.com.au/product/gingerbread-spice-50g-m/ or in Gewurzhaus stores.
Preheat your oven on CircoTherm® at 160˚C.
Beat the butter and sugar in a bowl with an electric mixer until creamy. Add the egg yolk and golden syrup and beat until combined. Stir in the sifted dry ingredients and mix well. Turn the dough onto a lightly floured surface and knead until smooth. Press dough into a disc, cover with plastic wrap and place in the refrigerator for 30 minutes.
Place the dough between 2 pieces of baking paper and roll out until 4mm thick. Use an 8cm star shaped cookie cutter to cut out approx 32 stars. Place onto greased baking trays, leaving room for spreading. Reroll any excess dough to make additional stars.
Bake for 12 -15 minutes or until cooked. Allow to cool on the trays on a wire rack.
Meanwhile combine the sugar and water in a saucepan and stir over a medium heat/ setting 6 until sugar has dissolved. Bring to the boil and continue cooking, without stirring until golden. Remove from the heat then slowly and carefully pour in the cream and stir until smooth. Cool.
Beat the cream cheese and sugar with an electric mixer until smooth then add the cream and beat again until thick. Fold through the fruit and chill.
Reserve 4 or 5 gingerbread stars for decoration. Break the remaining stars into rough pieces. Layer one quantity of gingerbread into the base of a 3.5litre trifle bowl. Spread with one-third of the fruit mince cream. Top with another layer of gingerbread. Spoon over one-third of the thick custard then drizzle with caramel sauce. Repeat this process twice more to make 6 layers finishing with the caramel sauce. Cover and refrigerate 4 hours or overnight to allow the gingerbread to soften. Decorate with reserved gingerbread stars prior to serving.
As an experienced home economist and Food Designer Trish has worked over the span of her career in the food and home appliance industry as a demonstrator, teacher, recipe developer and food stylist. For more than 20 years she worked for and later managed the test kitchen for a large FMCG company working on some of Australia’s most trusted and iconic food brands, developing recipes and usages for their products as well as styling mouth watering images for cookbooks and websites. She has also appeared regularly as a brand ambassador on a number of well loved television cooking shows.