Here at Craft Gin Club we like to have our gin and eat it, with this delightful take on the classic trifle. Dust off those mixing bowls and hit the kitchen, because it's time to whip up this gin-soaked, ginger, cranberry and orange trifle!
Ginger, Cranberry and Orange Trifle
1) Preheat the oven to 180C. Grease and line a 28cmx18cm baking tin with greaseproof paper.
2) In a bowl, combine the sifted flour, sugar, ginger and bicarbonate of soda. Using your fingers, rub the butter in until the mixture resembles breadcrumbs. Add the beaten egg, syrup and hot water and mix with a wooden spoon until well combined.
3) Pour the mixture into the prepared tin and bake in the middle of the oven for 40 minutes, or until golden brown on top and springy to the touch. Remove from the oven a poke holes into the top of the cake. Leave to cool in the tin whilst you make the gin syrup.
4) Add the sugar and gin to a small saucepan and heat over a medium heat. Stir until the sugar has dissolved and then bring bring to a boil. Boil for 1 minute and then remove the syrup from the heat. Pour over the warm cake and leave to cool completely.
5) Whilst your cake is cooling, make you compote by combining the cranberries, orange juice, orange zest, gin and sugar to a saucepan. Cook on a medium high heat and bring to a boil, stirring occasionally. Reduce the heat and allow your compote to simmer for about 10-15 minutes or until the cranberries pop. Remove from the heat and leave to cool completely.
6) When you are ready to construct your trifle, add your double cream, sugar, orange zest and gin to a bowl. As my bowl wasn’t big enough, I made my whipped cream mixture in 3 batches. Beat the mixture with an electric whisk until stiff.
7) When the cake and compote is cooled, begin the first layer of your trifle by cutting 1/3 of the cake into small squares and placing on the bottom of the trifle bowl. Spoon 1/3 of the cooled cranberry filling over the cake. Next spoon 1/3 of the whipping cream over the cranberry filling. Repeat this 2 more times and then top the trifle with the remaining cranberries and orange zest.
For the Spiced Ginger Cake:
200g of Self-Raising Flour
200g of Caster Sugar
3 tsp of Ground Ginger
1 tsp of Bicarbonate of Soda
55g of Butter, plus extra for greasing
1 Free-Range Egg, beaten
4 tbsp of Golden Syrup
200 ml of Hot Water
For the Gin Syrup:
50 ml of Gin
50g of Caster Sugar
For the Cranberry and Orange Compote:
300g of Fresh or Frozen Cranberries, defrosted
225g of Caster Sugar
200 ml of Orange Juice
50 ml of Gin
1 tbsp of Orange Zest
For the Whipped Cream Filling:
900 ml of Double Cream
6 tbsp of Orange Zest
220g of Caster Sugar
60 ml of Gin
100g of Fresh of Frozen Cranberries defrosted
Zest of 1 Orange Grated