Ingredients
Scale
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 cup packed dark brown sugar
- 1/2 cup unsulphured molasses
- 1 large egg, at room temperature
- 1 cup hot water
- 2 cups whole milk
- 1/2 cup granulated sugar
- 3 large egg yolks
- 3 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 2 cups fresh cranberries, rinsed and picked over
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 teaspoon finely grated orange zest
- 2 cups heavy cream, very cold
- 1/4 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 8 to 10 small gingerbread man cookies, for decorating
- Ground cinnamon, for dusting
- Fresh cranberries, for garnish
Instructions
- Heat the oven to 350F. Grease a 9×13 inch baking pan and line the bottom with parchment paper, leaving a little overhang for easy lifting.
- In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg until evenly combined and no spice pockets remain.
- In a second bowl, whisk the melted butter, brown sugar and molasses until smooth, then whisk in the egg until the mixture looks glossy and fully emulsified.
- Pour the wet mixture into the dry ingredients and stir just until combined, then pour in the hot water and whisk gently. The batter will be thin, that is correct.
- Pour the batter into the prepared pan and bake 28 to 32 minutes, until the top springs back lightly and a toothpick in the center comes out with a few moist crumbs.
- Cool the gingerbread completely in the pan on a wire rack, at least 1 hour. Lift it out and cut into 1 inch cubes. Do not layer warm cake, it will melt the cream.
- Make the custard: heat the milk in a medium saucepan over medium heat until steaming and small bubbles form at the edges. Do not boil.
- While the milk heats, whisk the sugar, egg yolks, cornstarch, cinnamon and ginger in a heatproof bowl until pale and thick, about 1 minute of vigorous whisking.
- Slowly pour about half the hot milk into the yolk mixture, whisking constantly to temper the eggs. Pour the tempered mixture back into the saucepan.
- Cook over medium heat, whisking constantly, 3 to 5 minutes, until the custard thickens, bubbles slowly and coats the back of a spoon. Stir in the vanilla.
- Transfer to a bowl, press plastic wrap directly onto the surface to prevent a skin, and refrigerate at least 2 hours, until completely cold and set.
- Make the compote: combine the cranberries, sugar, water and orange zest in a small saucepan. Simmer over medium heat 8 to 10 minutes, stirring occasionally, until most berries burst and the mixture turns glossy. Cool completely.
- Whip the cold heavy cream with the powdered sugar and vanilla to medium peaks, firm enough to hold a swirl but still soft and billowy.
- Assemble: arrange half the gingerbread cubes in a 3 to 4 quart trifle bowl. Spoon over half the cranberry compote, spread over half the cold custard, then spread over half the whipped cream. Repeat the layers once more.
- Finish with the remaining whipped cream in generous swirls, then decorate with gingerbread men, a dusting of cinnamon and a scatter of fresh cranberries.
- Refrigerate at least 4 hours, ideally overnight, before serving so the layers meld and the cake softens into the custard.
- Prep Time: 30 minutes
- Cook Time: 25 minutes