Delicious Recipes
Gingerbread Yoghurt Trifles
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Ingredients
Gingerbread
- 120 g dark brown sugar
- 120 g unsalted butter
- 2 tbsp treacle
- 60 ml milk
- 60 g Glenilen Farm Natural Yoghurt
- 2 medium eggs
- 230 g plain flour
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1 tbsp ground ginger
- 1 tsp mixed spice
Clementine Custard
- 250 ml milk
- 3 medium egg yolks
- 40 g caster sugar
- 2 tsp cornflour
- 2 tsp plain flour
- Zest of 2 clementines
Decoration
- 8 clementines, segmented
- 500 g Glenilen Farm Natural Yoghurt
Method
- Preheat the oven to 180°C/160°C fan and line a 9-inch square tin with parchment.
- For the gingerbread sponge, add the butter, sugar, treacle, and milk to a saucepan and heat gently until melted and combined. Allow to cool slightly, then pour into a mixing bowl. Add the eggs and yoghurt and mix to combine. Sieve in the flour, bread soda, and spices, and mix until smooth.
- Spoon the batter into the prepared tin and bake for 35-40 minutes. Once baked, remove from the oven and set aside to cool completely.
- To make the the custard, whisk the yolks, sugar, flour, and cornflour together in a bowl. Heat the milk, then pour it over the egg mixture while whisking continuously. Return the mixture to a clean saucepan and cook over low-medium heat, stirring, until thick and glossy. Stir in the clementine zest, place a piece of parchment directly on the surface to prevent a skin forming, and chill.
- To assemble, dice the cooled gingerbread sponge and divide it between your serving glasses, along with the clementine segments. Spoon over the chilled custard, add a dollop of Glenilen Farm Natural Yoghurt, and finish with extra fresh clementine segments.
