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Gingerbread, Sherry and Caramel Trifle

Gingerbread, Sherry and Caramel Trifle

Preparation 25 mins
Cook 1 hr and 10 mins
Serves  12-14


  • 2 1⁄3 cups plain flour (sifted)
  • 3 tsp baking powder (sifted)
  • 2 ½ tsp ground ginger
  • 1 ¼ tsp mixed spice
  • 1 ¼ cups brown sugar
  • 150g unsalted butter (chopped)
  • 150mL golden syrup
  • 150mL honey
  • 1 egg (lightly beaten)
  • 2 cups milk
  • 5 tsp gelatine powder
  • 3 ¾ cups water
  • 1 ¼ cups sherry
  • 1 ¼ cups caster sugar
  • 4 cups pouring cream
  • 4 cups sour cream
  • 125mL thick caramel sauce
  • Pfeffernüsse biscuits


Step 1
To make the gingerbread cake, preheat oven to 180°C. Place the flour, baking powder, ginger, mixed spice and brown sugar in a large bowl and mix to combine.

Step 2
Place the butter, golden syrup and honey in a small saucepan over low heat and cook, stirring, until the butter is melted. Add the butter mixture, egg and milk to the flour mixture and whisk until smooth.

Step 3
Pour into a 24cm round cake tin lined with non-stick baking paper. Cook for 1 hour or until cooked. Turn out onto a wire rack and allow to cool completely. Once cooled, cut cake in half horizontally with a large serrated knife.

Step 4
Place the gelatine and ¾ cup of the water in a bowl and stir to combine. Set aside for 5 minutes or until the water is absorbed.

Step 5
Place the remaining water, the sherry and sugar in a saucepan over medium heat and stir until the sugar is dissolved. Bring to the boil and cook for 1 minute.

Step 6
Remove from the heat, add the gelatine mixture and stir to combine. Pour the jelly mixture into the Salut Trifle Bowl and refrigerate for 2 hours or until set.

Step 7
Place the cream and sour cream in the bowl of an electric mixer and whisk until soft peaks form.


Step 1
Place one half of the cake on top of the jelly. Spoon one-third of the cream mixture onto the cake and smooth. Top with the remaining cake and spoon over the remaining cream.

Step 2
Garnish with Pfeffernüsse biscuits and swirls of caramel.



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