Clementine and gingerbread trifle

by Alyn Williams
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Ingredients

Dairy

  • 100g of unsalted butter, soft, plus extra for greasing
  • 2 eggs
  • 250g of double cream

Store Cupboard

  • 100g of caster sugar
  • 100g of self-raising flour
  • 2g of salt
  • 25g of sugar
  • 20g of caster sugar
  • 4 gelatine leaves
  • 150g of egg yolk
  • 40g of muscovado sugar
  • 15g of black treacle
  • 4 tsp ginger syrup

Fruit & Vegetables

  • 1 clementine, zest only
  • 1 tsp lemon juice

Speciality Ingredients

  • 250g of clementine purée
  • 500g of clementine purée

Beverages

  • 50g of water

Spices & Dried Herbs

  • 4g of ground ginger

Salad & Fresh Herbs

  • 5g of fresh ginger, chopped

Bakery

  • 1/4 pain d'epice loaf