Gingerbread, Apple and Brandy Cream Trifle

Method

To make the Gingerbread Cake:

1. Preheat the oven to 160C/325F/Gas 3.
2. Grease and line 2 x 7” cake tins, set aside.
3. Slowly heat the butter, sugar and treacle together in a non-stick saucepan, stirring until smooth. Allow to cool a little.
4. In a large mixing bowl, stir together the flour and ground spices. Pour in the treacle mix and stir thoroughly to combine. then stir with the eggs. Mix well.
5. Heat the milk gently in a saucepan, stirring gently to avoid it burning. Add the bicarb of soda and let it foam a little. Stir into the gingerbread mixture until well blended.
6. Pour into the prepared tin(s). Bake for 25-30mins or until a skewer inserted into the centre of the cake comes out clean.
7. Allow to cool fully then tear into medium-sized chunks, set aside.

To make the Apple Sauce:

1. Add all ingredients into a medium, non-stick saucepan and bring to a boil, then reduce heat to a low simmer and cook for 12-15 minutes, stirring often or until apples have softened but still a little firm - don’t allow the mixture to turn into a pulp.
2. You want softened chunks of apple.
3. Remove from heat and allow to cool fully. Remove cinnamon stick, cloves and star anise, discard.

To assemble the Trifle:

1. Layer the bottom of a trifle dish with 1/4 of the apple, followed by 1/4 gingerbread pieces, then a layer of Avonmore Brandy cream, repeat a further 3 times until dish is full and ingredients used up.
2. You can add a dusting of ground cinnamon to the top of the Avonmore cream if you like.