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Gluten Free Strawberry and Ginger Trifle
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About this recipe:
Here is a gluten free version of the official Coronation dessert, Ginger and Strawberry Trifle. This scrumptious, multi- layered, lightly spiced treat has the five trifle elements; cake, jelly, fruit, custard and cream. Brought together in one large or several small dishes this is the perfect celebration dessert.
Equipment:
20cm/8” square baking tray, saucepan, 2 x mixing bowls, large serving dish or up to 10 smaller ones
Ingredients:
PARKIN CAKE
75g unsalted butter
75g golden syrup
75g black treacle
75g soft brown sugar
65g FREEE Self Raising White Flour
75g FREEE Organic Porridge Oats
5 tsp ginger, ground
2 tsp mixed spice
1 tsp nutmeg, ground
1 egg
butter, for tray
GINGER CUSTARD
350ml milk
1 egg
50g caster sugar
25g FREEE Plain White Flour
1 tsp ginger, ground
STRAWBERRY JELLY
1 packet of strawberry jelly cubes or crystals
250g strawberries
hot and cold water, for jelly
VANILLA CREAM
300ml double cream
50g icing sugar
1 tsp vanilla extract
Method:
180°C, Fan 160°C, 350°F, Gas 4
Parkin Cake
- Pre-heat the oven,
- Measure the butter, golden syrup, treacle and brown sugar into a saucepan.
- Put the pan over a gentle heat, stirring occasionally until the sugar has dissolved then remove from the heat.
- Rub some butter around a 20cm/8” square baking tray or insert a baking liner.
- Weigh the flour and oats into a mixing bowl, add the ginger, mixed spice and nutmeg and mix them together well.
- Pour the butter and syrup mixture into the mixing bowl and beat until smooth.
- Break the egg into a small bowl and beat to mix.
- Tip the beaten egg into the mixing bowl and beat until combined.
- Pour into the prepared tray and bake for 20- 25 minutes.
Ginger Custard
- Measure the milk into a saucepan.
- Break the egg into a mixing bowl, add the sugar and beat to combine.
- Add the flour, ginger and 3 tablespoons of the milk from the saucepan and mix into a smooth paste.
- Put the saucepan of milk over a gentle heat until small bubbles appear at the edge then remove the pan from the heat.
- Pour half of the milk into the mixing bowl while stirring the paste.
- Tip the mixture back into the saucepan and whisk everything together.
- Put the saucepan back over a very gentle heat and continue stirring as the custard thickens.
- Allow the thickened custard to come gently to the boil then remove the pan from the heat
- Lay a piece of baking parchment over the custard to prevent a skin forming and leave to cool.
Strawberry Jelly
- Make the jelly according to the on-pack instructions, pour into a bowl and leave to set.
- Remove the strawberry stalks, reserve three strawberries for decoration and cut the strawberries into quarters.
Vanilla Cream
- Pour the cream into a bowl and add the icing sugar and vanilla extract.
- Beat the cream until it has just thickened, avoid over mixing.
To assemble the Coronation Strawberry and Ginger Trifle
- Cut the cake in half and crumble it into the bottom of the serving dish(es).
- Add the remaining cake or keep this for another day.
- Chop the jelly into small chunks and spoon it over the cake.
- Scatter the quartered strawberries over the jelly.
- Remove the paper from the custard and spread the custard over the jelly.
- Spoon or pipe the cream onto the custard.
- Cut the reserved strawberries into pieces and lay them decoratively on the trifle.
- Chill until serving.
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