2tablespoons1/6 cup full cream (whole) milk, room temp
For the butterscotch pudding
1 1/2tablespoons(1/8 cup) cornflour (cornstarch)
100g(1/2 cup / 3.5oz) packed light brown sugar
1 1/2 cup (375ml / 12.6 fl oz) full cream (whole) milk
2teaspoonsvanilla extract or paste
1tablespoon(30g) unsalted butter
Store bought gingerbread cookies
Gold and white sprinkles
For the jelly
Mix together the wine and ginger ale then pour half into a medium saucepan. Add the sugar, then bring to the boil over medium heat. Stir until the sugar dissolves. Add the gelatine and whisk in straight away until dissolved.
Pour the mixture through a strainer into the remaining wine and ginger ale. Stir to combine.
Pour the jelly evenly among 4 mini trifle dishes and allow set in the fridge for at least 3 hours
For the cake
Preheat oven to 180C / 350F /160C fan. Line a 22.5x31.5cm (9x12 inch) baking tin with baking paper.
Sift together the flour, cornflour, baking powder, spices and salt and mix them well.
Beat the butter and sugar together until light and creamy. Add the egg and beat through. Add the vanilla and treacle and beat well until all completely mixed. Add half of the flour mix and stir through with a spatula. Add the milk and mix until just combined then add the remaining flour mix and stir through until well combined (make sure not to overmix).
Spread the batter into your lined tin. Bake for around 12 minutes until the cake bounces back when you touch it with your finger.
For the butterscotch pudding
Whisk together the egg yolks, cornflour and sugar until very thick and creamy and light in colour.
In a saucepan on low-medium heat, heat together the milk and vanilla until it reaches a simmer. Take it off the heat and while whisking continuously, slowly dribble the hot milk into the eggs. You must do this slowly so the eggs heat up slowly and don’t scramble.
Return the saucepan to a low heat. Stir constantly until you have a very thick custard. Make sure to keep stirring so that you don’t get any lumps. Add the butter and stir through until melted and combined.
Push the pudding through a strainer into a bowl to remove any lumps, cover the top with plastic wrap making sure the wrap is pressed to the surface of the pudding. Refrigerate until completely cool.
To assemble the trifle
Use a large circle cookie cutter to cut out 4 circles that match the size of your dish. Break the remaining cake into small chunks and set aside. Top the cake with half the butterscotch pudding. Follow that with the cake chunks and then the remaining butterscotch pudding. Decorate with gingerbread cookies, white and gold sprinkles.
I use a standard Australian 20ml tablespoon (equal to 4 teaspoons worldwide).
You can use any liquids you like in the jelly. You can swap the wine or champagne for a non-alcoholic version if you prefer. Or you could use 3/4 ginger ale and the last 1/4 water
If you'd like to make one large trifle, double all the ingredients. For the cake, bake it as one cake in an 8 inch round cake tin for 22-25 minutes, then slice it in half to use as layers in the trifle.