麻豆约拍

Trifle recipe
Ingredients
150g frozen raspberries
300g raspberry Jelly
300g madeira cake
120g gingerbread biscuits
500ml instant custard mix
300ml double cream
1 tsp cinnamon

Method
1. Place the frozen raspberries in a bowl to defrost for 30 minutes or overnight the night before you make the trifle.
2. Make the jelly following the instructions on the packet the day before and refrigerate overnight.
3. Drain off the defrosted raspberries using a sieve and save the juice. In a trifle dish or large glass bowl, place the raspberries in the bottom. Break up the set jelly with a spoon and place on top of the raspberries.
4. Break up the sponge using your hands and put on top of the jelly. Pour over the reserved juice from the drained raspberries. Break up 4 gingerbread men into crumbs and sprinkle over the sponge. Place the remaining gingerbread men around the edge of the trifle dish.
5. Pour in the custard and smooth using the back of a spoon. Whip the double cream with a whisk until stiff then either spoon over the custard or pipe kisses on top of the custard. Sprinkle over the cinnamon.

Gingerbread People Recipe
Ingredients
125g unsalted butter or spread
100g dark soft brown sugar
2.5 tbsp golden syrup
2.5 tbsp black treacle
340g plain flour
2 tsp ground ginger
1 tsp cinnamon

Method
1. Oven on to 180C fan/200C. Line a baking tray with parchment paper. In a large pan, melt the butter, sugar, syrup and black treacle until smooth and combined. In a large bowl, mix the flour, ginger and cinnamon. Pour melted mixture into dry ingredients and mix to form a stiff dough.
2. Place the dough on a floured surface and roll out to ¼ inch thick. Stamp out as many gingerbread men as you can and place them on the prepared tray. Gather the dough and reroll until you have used all the dough.
3. Bake for 8-10 minutes then leave to cool.