If you want a boozy treat this winter, take a look at this trifle from Badger Ales, this trifle serves 8 – 10 and takes around an hour from start to finish. 


For the gingerbread:

225g plain flour
125g light muscovado sugar
1 tsp baking powder
1/4 tsp salt
a few good grinds of black pepper
1 1/2 tsp ground ginger
1/4 tsp ground cloves
120g salted butter
120ml Blandford Fly
160g black treacle
1 large egg, beaten

For the caramel sauce:

100g golden syrup
50g salted butter
100g light muscovado sugar
120ml double cream
2 tbsp syrup from stem ginger jar

For the trifle:

5 ripe bananas, sliced
6 tbsps Blandford Fly
2 knobs of stem ginger, finely chopped
500g pot ready made custard
300ml double cream
100g honey roasted cashew nuts, chopped
1/2 tbsp light muscovado sugar

You can get the majority of these ingredients locally, including the cream, the ale and the eggs.


  1. For the gingerbread, preheat the oven to 180C, fan 160C, gas 4.
  2. Mix the flour, sugar, baking powder, salt, black pepper, ginger and cloves together in a large bowl.
  3. Melt the butter in a saucepan with the Blandford Fly and treacle.
  4. Pour the wet ingredients into the dry ones and mix until smooth, and fold through the egg.
  5. Pour into a lined 30cm x 18cm baking tray and bake in the preheated oven for 20 minutes until a skewer comes out clean, and cool.
  6. For the caramel sauce add all the ingredients into a saucepan apart from the cream and ginger syrup, melt over a gentle heat and then simmer for 3 – 4 minutes, stirring often.
  7. Add the cream and syrup and simmer for a further minute, remove and cool.
  8. To assemble the trifle, turn out the gingerbread and cut in half. Spread a little of the caramel sauce over half of it, then sandwich together with the other half and cut into pieces and use half to line the base of a 3 litre trifle dish.
  9. Drizzle over 3 tablespoons of Blandford Fly over the gingerbread, top with half of the sliced bananas followed by half of the remaining caramel sauce. Repeat these layers.
  10. Stir the stem ginger into the custard and spread over the top.
  11. Whisk the double cream to soft peaks and spoon on top of the trifle.
  12. To finish sprinkle over the cashews and sugar and refrigerate for an hour before serving.





Share this post