Gingerbread Man Trifle

Dive face first into this holiday trifle.


  • 2 3/4 cups plain flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1 tsp salt
  • 1/2 cup butter
  • 1/2 cup soft dark brown sugar
  • 2 eggs
  • 3 1/2 oz golden syrup
  • To assemble:
  • 2 store-bought loaves ginger cake
  • 1 (14oz) can apricot halves, drained
  • 2 (14oz) cans pear halves, drained
  • 3 1/2 cups orange jelly
  • 3 1/3 cups custard, chilled
  • 2 cups heavy cream, whipped to soft peaks
  • A few pieces stem ginger, in syrup, to decorate


  1. Make the gingerbread men: In the bowl of a food processor, add the flour, baking soda, baking powder, ginger, cinnamon and sugar. Pulse until combined, then add the butter and process until it looks like fine breadcrumbs. Add the sugar and mix through, then break in the eggs and add the golden syrup. Process until it clumps together, then take it out and squeeze it into a ball. Wrap in plastic wrap and chill for 30 minutes.
  2. Preheat the oven to 350 degrees and line a tray with baking paper. Dust a work surface with flour, and roll out the dough to 1/4 inch thick. Cut out 10 gingerbread men shapes and place them onto the baking tray. Cook for 12 minutes until golden brown. Allow to cool on the tray for 10 minutes then cool completely on a wire rack.
  3. Assemble the trifle: Slice the ginger cake into 1/2-inch slices, and arrange them on the bottom of a trifle dish. Spoon over some of the syrup from the stem ginger, then add the fruit pieces. Place gingerbread men standing up, around the edge of the dish looking out. Add the jelly, a spoonful at a time, then another layer of ginger cake. Spoon the custard on top and smooth it over, then pile the whipped cream on top. Garnish with chopped ginger and another few spoonfuls of ginger syrup.