Vanilla, Rhubarb & Ginger Trifle


Vanilla, Rhubarb & Ginger Trifle – Layers of cointreau soaked ginger cake, rhubarb, homemade vanilla custard and whipped vanilla & ginger cream.

Layers of cointreau soaked ginger cake, rhubarb, homemade vanilla custard and whipped vanilla & ginger cream.

I was recently contacted by the lovely people at Baking Mad to ask me to attempt one of their recipes – the Neilsen Massey Vanilla, Rhubarb and Ginger Trifle. Jon (my husband) is a huge fan of trifle and has been on at me for ages to make one, so I thought “why not give it a go”.

neilsen massey hamper

My hamper from Baking Mad and Nielsen-Massey

To help me with this task they sent me a lovely hamper with Billington’s Golden Caster Sugar and Vanilla Extract, Vanilla Bean Paste and Vanilla Pods from Nielsen-Massey.

The trifle is made up of four layers. Cointreau soaked McVitie’s Jamaica Ginger Cake, Rhubarb, Vanilla Custard and Vanilla and Ginger Cream.

Jamaica Ginger Cake

I’ve loved this cake since childhood but I’ve not tried it in a trifle before. The cake is soaked in cointreau, but there are non-alcoholic alternatives suggested in the recipe on the Baking Mad website if you prefer.

Layers of cointreau soaked ginger cake, rhubarb, homemade vanilla custard and whipped vanilla & ginger cream.

Baked Rhubarb

I’ll admit now that I’m not a massive fan of rhubarb so I would have happily left this bit out. However, Jon doesn’t share my opinion and enjoyed the lot. Whilst I’m not that much of a fan of eating rhubarb, the smell it fills your kitchen with when baked with the lemon and ginger is amazing. I could happily bake rhubarb (for others to eat) all day! If you’ve making this for guests then I’d suggest you have the rhubarb baking in the oven when they arrive to give them a delicious hint of what’s to come.

The recipe said to bake the rhubarb for 40 minutes or until softened. I popped it into the oven for 40 minutes and didn’t think any more about it. My rhubarb was quite thin so when I took it out it was a little softer than I would have liked. The recipe does say “until softened” so in hindsight knowing it was thin I should have checked on it a bit sooner. Next time I would check it after 30 minutes and put it back in for longer if necessary.

Layers of cointreau soaked ginger cake, rhubarb, homemade vanilla custard and whipped vanilla & ginger cream.

Vanilla Custard

This recipe is classified as requiring a medium skill level on the Baking Mad website which I suspect comes down to making the custard. I’ve made a lot of custard before but I tend to find that when it’s made without flour or cornflour it can curdle quite easily. There was no such problem with this custard, I followed the recipe and it thickened perfectly.

I did, however, have one big problem with the custard… In my opinion there wasn’t nearly enough of it. I live in a family that asks for an extra jug of custard when we go out for dinner, we’re big custard fans. However, I think even people who don’t share my love of custard would wish the layer was a bit thicker. When I make this again I’d double the amount of custard.

Vanilla & ginger cream

This was a bit of a revelation for me. I’ve made plenty of vanilla cream in the past but the addition of the syrup from the stem ginger gave it a subtle ginger flavour which tasted delicious and complimented the ginger cake perfectly.

Layers of cointreau soaked ginger cake, rhubarb, homemade vanilla custard and whipped vanilla & ginger cream.

Vanilla, rhubarb & ginger trifle

To get the full recipe please visit the Baking Mad Website. However, I thought it would be useful to share a few of the details…

Prep Time: 20 minutes

Bake time: 50 minutes

Serves 8 (my family are a little bit greedy so for us I think it would serve 6).

Ingredients

  • 600g rhubarb
  • 1 tsp Nielsen-Massey vanilla bean paste
  • 2 tbsp chopped stem ginger in syrup
  • 1 small lemon
  • 1 x 245g McVitie’s jamaica ginger cake
  • 40ml Cointreau
  • Crystallised ginger and/or toasted flaked almonds to decorate

For the vanilla custard

  • 300ml double cream
  • 1 tsp Nielsen-Massey vanilla bean paste
  • 4 egg yolks
  • 2 tbsp Billington’s golden caster sugar

For the vanilla & ginger cream

  • 300ml double cream
  • 1 tsp Nielsen-Massey vanilla bean paste
  • 1 tbsp stem ginger syrup

#SundaySweets love seasonal food link up


4 Comments:

  1. What an absolutely divine looking dessert and such amazing photos too! LOVE rhubarb and will bookmark this for future recipe making!

  2. Hi Charlotte,

    This is a lovely recipe and your photographs are stunning. Well worth the 2 day work! Would you fancy linking this recipe up with my #loveseasonalfood? It’s celebrating all that is seasonal and I would be delighted if you included yours? Link up here http://www.grubbylittlefaces.com/rhubarb-love-seasonal-food/

    Clare
    x

  3. Oh wow they look and sound so delicious. As we grow rhubarb we always have plenty so I will be pinning this recipe to try x #loveseasonalfood

Leave a Reply

Your email address will not be published. Required fields are marked *