This trifle brings together sweet honey, warm spices and creamy layers that feel perfect for cooler days. The steps stay simple, yet the final result looks impressive enough for any celebration. Each layer offers a different texture, which makes every bite feel exciting and comforting at the same time.
The gingerbread layer starts the magic. It bakes into a soft and fragrant cake that fills the kitchen with a warm aroma. The honey adds a gentle sweetness that pairs well with the ginger and cinnamon. The cake cools quickly, which makes this dessert easier to prepare in advance. Later, the cubes soak up the creamy layers and turn even softer.
Next comes the smooth white chocolate pudding. It sets fast, and it adds a silky contrast to the cake. The flavor stays mild, so it balances the spices beautifully. The pudding also helps create those gorgeous layers that everyone expects from a classic trifle.
Then the pumpkin mousse brings the final touch. It feels light and fluffy, and it tastes like a holiday treat. The pumpkin spice mix blends well with the whipped topping and creates a mousse that holds its shape. It spoons easily and settles smoothly over the pudding.
As you assemble the layers, the colors start to shine. The cake, pudding and mousse stack neatly and create a beautiful pattern in the trifle bowl. The dessert chills well, so it fits busy days when preparation needs to happen early. You can even make the cake the day before and store it tightly wrapped.
Finally, each serving offers a mix of soft cake, creamy pudding and airy mousse. The combination feels rich yet balanced. It suits family gatherings, cozy evenings or holiday tables. It also disappears fast, so you may want to prepare two bowls on busy days.
Honey Gingerbread Trifle
Equipment
- 9-inch quare baking tin
- trifle bowl
- cooling rack
Ingredients
For the gingerbread cake
- 1 cup honey 340g
- 1 cup sour cream 240g
- 1 large egg
- 2½ cups all purpose flour 300g
- ¼ cup canola oil 60ml
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
Pudding layer
- 2 cups milk 480ml
- One 3.3oz instant white chocolate pudding mix
Pumpkin mousse layer
- 1 cup milk 240ml
- One 3.4oz instant pudding spice mix
- One 8oz tub frozen whipped topping thawed
Instructions
- Preheat the oven to 350F / 180C.
- In a bowl beat the sour cream, honey, egg and oil until smooth and combined.
- In a sperate bowl whisk together the flour, salt, baking soda, baking powder, ground ginger and ground cinnamon.
- Gradually add the dry mixture to the sour cream mixture.
- Transfer to a greased and lined 9 inch (23cm) square baking tin. Bake for 25-30 minutes until a toothpick inserted into the center of the cake comes out clean.
- Cool in the tin for five minutes then remove to a cooling rack to cool completely.
- Make the pudding layer by whisking the milk and white chocolate pudding mix for two minutes. Allow to stand for five minutes to start to set then chill in the fridge until ready to use.
- Make the mousse layer by whisking together the milk and pumpkin spice pudding mix in a bowl for two minutes. Fold in the thawed frozen whipped topping then chill in the fridge until ready to use.
- To assemble, cut the cake into one inch (2.5cm) cubes. Layer one third of the cake cubes in the base of a trifle bowl. Top with a layer of the white chocolate pudding followed by a layer of the pumpkin mousse. Repeat the layers twice finishing by topping the pumpkin mousse with cubes of the cake.
- Chill until ready to serve.
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