For our annual polo tailgate, at the invite of some friends, I wanted to make something traditionally English. Mostly because the visiting team happened to be English, but also because a posh, English dessert seemed particularly apt for the occasion. However, it had to be a dessert that could survive being in a car and then out in the sun for quite some time. That quickly ruled out a Victorian Sandwich (which I did make for my cousin’s new home) so after a quick scroll through the various Great British Baking Show challenges, I settled on making a trifle. I had actually had my first ever trifle at polo when I was very young, which I had loved, but I hadn’t had it since, so it felt fitting to recreate that memory. I have no idea how I came up with the idea of gingerbread at the end of August, but it tasted amazing with the fresh peaches. This trifle also gave me the opportunity to make custard for the first time. It’s very important that you do remember to temper the egg yokes before adding them back to your cream mixture, but in the spirit of complete transparency, I forgot to do this. The custard still tasted amazing and since it was buried within the trifle, it was impossible to tell that it was a little thicker than it should have been. However, if you ever want make a custard for something else, like a creme brûlée, it’s good to get in the habit of tempering your yolks, or you may end up with scrambled eggs. My gingerbread recipe was inspired by the classic Joy of Cooking recipe, which my mother has riffed on since I was a child, so I just continued on in that tradition.
Recipe
For Gingerbread
Ingredients:
2 1/2 cups sifted all purpose flour
1 1/2 tsp baking soda
1 tbsp ground ginger
3 tsp ground cinnamon
2 tsp ginger
1 tsp allspice
1 tsp nutmeg
1/2 tsp ground cloves
1/2 tsp salt
8 tbsp (one stick) unsalted butter
1 large egg
1/4 cup cane sugar
4 tbs molasses
2 tbs honey
1 cup hot water
1-2 inch knob of fresh ginger
Method:
Grease and line either a loaf pan, bundt pan, or 9-inch cake pan
Melt butter on the stove and let cool
Sift together the flour, baking soda, salt, and dry spices
Once the butter is cooled, beat in the sugar and egg thoroughly
Mix together the boiling water, molasses, honey, and fresh ginger in a heatproof bowl (I use a glass liquid measuring cup)
Add the water mixture and the butter mixture alternatively to the dry ingredients in a stand mixer
Pour your batter into your pan of choice. I used a 9-inch baking pan
Bake until a toothpick inserted in center comes out clean, 30-40 minutes
Let cool at least 10 minutes before turning out onto a wire rack and let cool completely.
For Custard
Ingredients:
2 tsp vanilla extract
2 1/2 cups heavy cream
6 egg yolks
1/2 cup sugar
Method:
Place cream and vanilla extract into a medium saucepan over medium heat.
When it reaches a simmer, turn it of a let cool for 5 minutes.
While your cream cools, beat your egg yokes with the sugar until they become pale, about 2 minutes
While whisking, pour about 1/2 a cup of the cream mixture into the eggs. This will temper the egg yokes so they don’t scramble.
Pour the tempered egg yokes back into the saucepan
Return to low heat and whisk until the custard thickens enough to coat the back of a spoon.
Pour the custard into a heatproof bowl and let cool for a few minutes before chilling it in the refrigerator until nicely set.
For Whipped Cream
Ingredients:
1 1/2 cups cream
1 tsp vanilla extract
1 tbs agave syrup or powdered sugar
Method
Beat together until fairly stiff peaks
Construction
Slice up your ginger bread fairly thinly and line the bottom of your chosen trifle dish.
Add a layer of fresh peaches
Then a layer of custard
Then a layer of whipped cream
Repeat until the trifle bowl is full
Top with sliced peaches and grated chocolate
Tip: coat the peaches in either lemon juice of vitamin C powder so that they don’t brown!
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