DifficultyBeginnerYields8 ServingsTotal Time1 day

Time: needs to be made a day in advance and set in the fridge overnight.

Ingredients

Ginger Cake
 1 x box vanilla sponge cake mix
 2 Tbsp Hinds Spices Pure Ground Ginger
Cinnamon Custard
 Hinds Custard Powder, follow instructions on the packet to prepare 500ml custard
 2 tsp Hinds Spices Ground Cinnamon
Other Ingredients Required
 2 x 40g boxes trotters cherry flavoured jelly prepared according to instructions on the packet
 250g chocolate ice cream dip
 2 Flake chocolates, crumbled
 ½ cup Rhodes Quality Very Cherry Jam
 250ml fresh cream, whipped
 Fresh cherries, optional

Method

Turkey
1

1 Preheat the oven to 180°C.

2

2 To make the Ginger sponge cake, follow the instructions on the packaging then add the Hinds Spices Pure Ground Ginger to the batter and bake in the oven according to the instructions on the packet. Remove from the oven once the cake is completely cooked and allow to cool down before you assemble the trifle.

3

3 Prepare the Hinds Custard Powder according to the instructions on the packet and add the Hinds Spices Ground Cinnamon.

4

4 Slice the cake into about 1 cm thick slices and spread the Rhodes Quality Very Cherry jam evenly onto each slice.

5

5 To layer the trifle, arrange a layer of the set trotters jelly in the trifle dish, then add a drizzle of the chocolate ice cream dip, add your cherries and let them set into the chocolate. Next, place a layer of Ginger cake with jam into the trifle dish then another layer of Trotters Cherry Jelly followed by another layer of chocolate drizzle then more cake & then the cinnamon custard and lastly top with fresh cream and flaked chocolate. Serve with fresh cherries if you have them available.

Chef's Tip
6

You can use fresh berries instead of cherries. Or try the Rhodes Quality Tinned Peaches and Trotters Peach flavoured jelly instead of cherry for a Ginger, Cinnamon & Peach Festive Trifle. You could try one for Christmas & one for New Years!

Share this recipe

Ingredients

Ginger Cake
 1 x box vanilla sponge cake mix
 2 Tbsp Hinds Spices Pure Ground Ginger
Cinnamon Custard
 Hinds Custard Powder, follow instructions on the packet to prepare 500ml custard
 2 tsp Hinds Spices Ground Cinnamon
Other Ingredients Required
 2 x 40g boxes trotters cherry flavoured jelly prepared according to instructions on the packet
 250g chocolate ice cream dip
 2 Flake chocolates, crumbled
 ½ cup Rhodes Quality Very Cherry Jam
 250ml fresh cream, whipped
 Fresh cherries, optional

Directions

Turkey
1

1 Preheat the oven to 180°C.

2

2 To make the Ginger sponge cake, follow the instructions on the packaging then add the Hinds Spices Pure Ground Ginger to the batter and bake in the oven according to the instructions on the packet. Remove from the oven once the cake is completely cooked and allow to cool down before you assemble the trifle.

3

3 Prepare the Hinds Custard Powder according to the instructions on the packet and add the Hinds Spices Ground Cinnamon.

4

4 Slice the cake into about 1 cm thick slices and spread the Rhodes Quality Very Cherry jam evenly onto each slice.

5

5 To layer the trifle, arrange a layer of the set trotters jelly in the trifle dish, then add a drizzle of the chocolate ice cream dip, add your cherries and let them set into the chocolate. Next, place a layer of Ginger cake with jam into the trifle dish then another layer of Trotters Cherry Jelly followed by another layer of chocolate drizzle then more cake & then the cinnamon custard and lastly top with fresh cream and flaked chocolate. Serve with fresh cherries if you have them available.

Chef's Tip
6

You can use fresh berries instead of cherries. Or try the Rhodes Quality Tinned Peaches and Trotters Peach flavoured jelly instead of cherry for a Ginger, Cinnamon & Peach Festive Trifle. You could try one for Christmas & one for New Years!

Ginger & Cinnamon Trifle With Cherries
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