GINGERBREAD TRIFLE

Gingerbread Trifle image

Provided by Kimberly Biegacki

Time 1h15m

Number Of Ingredients 22

GINGERBREAD
1/2 c butter or margarine, softened
1/2 c firmly packed dark brown sugar
1 large egg
1 c molasses
2 1/2 c all purpose flour
1 Tbsp ground ginger
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp freshly ground pepper
1 c hot water
CUSTARD
1 1/3 c sugar
2/3 c all purpose flour
1/2 tsp salt
5 c milk
6 medium egg yolks, slightly beaten
1 Tbsp vanilla extract or dark rum
TOPPING AND GARNISH
2 c frozen whipped topping, thawed
4 (1.4-ounce) english toffee-flavored candy bars, coarsely chopped

Steps:

1. Beat butter at medium speed of an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add egg and molasses, mixing well.
2. Combine flour and next 5 ingredients; add to butter mixture alternately with water, beginning and ending with flour mixture. Beat at low speed after each addition until blended. Pour batter into a greased 13" X 9" pan.
3. Bake at 350 degrees for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. (Forgot to take a pic; will add next time I make this)
4. For custard: Combine first 3 ingredients in a large heavy saucepan; whisk in milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Gradually stir about 1/4 of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly, 3 minutes. Remove from heat; add vanilla. Cool to room temperature. Assemble trifle, or cover and chill custard until ready for assembly. Yields: 5 cups.
5. Cut gingerbread into cubes. Arrange one-third of gingerbread cubes in a 3-quart trifle bowl; top with 1/3 of custard. Repeat layers twice, ending with custard. Cover and chill under ready to serve. Before serving, spread whipped topping over trifle. Sprinkle with chopped candy bars. Yield: 10 -12 servings.
6. A scoop of trifle for dessert.