Recipe by Paula McIntyre
A Christmas Trifle is a delicious dessert perfect for the Christmas Season! This one however, has been made with a twist. Forget the sponge fingers & tinned fruit for this one. Paula's McIntyre's Trifle recipe is hard to contend with, with the homemade gingerbread base & poached plums. It also wouldn't be a trifle without some whiskey - and of course, Lir Green Crest is the true superstar in this recipe. You won't forget this recipe any time soon - a must have this Christmas season!
Let's start with the Gingerbread...
Gingerbread Ingredients:
175g butter
150g dark brown sugar
2 tablespoons treacle
1 tablespoon golden syrup
150ml whole milk
1 tablespoon finely chopped preserved ginger
225g plain flour
2 teaspoons ground ginger
1 teaspoon cinnamon
1 and a half teaspoons baking soda
2 eggs
Steps:
Set oven to 180oc and line a loaf tin with parchment paper.
Place the butter, treacle, syrup, sugar and milk in a pan and simmer until butter has melted. Cool and mix in the flour, spices, baking soda and eggs.
Spoon into the loaf tin and bake for about 35 minutes or until an inserted skewer comes out clean.
Custard Ingredients:
5 egg yolks
75g castor sugar
10g plain flour
15g cornflour
350ml whole milk
200ml cream
25ml Lir Whiskey
1 teaspoon vanilla extract
Steps:
Whisk the yolks, sugar, corn flour and plain flour together. Scald the milk,cream, whiskey and vanilla and pour over yolk mixture and whisk.
Return to pan and cook gently until thick, stirring all the time.
Pour into a bowl and cover the surface with cling. Cool and chill.
Lir Whiskey Poached Plums Ingredients:
250ml water
75g caster sugar
50ml Lir whiskey
8 plums
How to make your Poached Plums:
Place the water, sugar and whiskey in a pan and simmer until sugar has dissolved. Cut the plums in half, remove the stone, and cut each half into 3 slices.
Add to the sugar syrup, cover with parchment paper and cook until just cooked – about 10 minutes on a gently heat.
The finishing touches; the Whipped Cream topping:
500ml double cream
2 tablespoons maple syrup
25ml Lir Whiskey
Gold spray/ golden balls
Whisk the cream and fold in the maple syrup and Lir Whiskey and place in a piping bag
Assemble The Trifle:
Cut up half the gingerbread into cubes and place in a big trifle bowl.
Drizzle over a splash of Lir Whiskey.
Spoon over the plums.
Spread over the custard.
Pipe the cream on top and add the gold spray and add the balls.
