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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Pair homemade gingerbread with custard, and you get this fabulous dessert that can be made earlier in the day. For a shortcut, prepare gingerbread from a packaged mix. You can also use commercial vanilla pudding as a stand-in for our wonderfully thick custard. Ingredients:
1/2 cup butter or margarine, softened |
1/2 cup firmly packed dark brown sugar |
1 large egg |
1 cup molasses |
2 1/2 cups all-purpose flour |
1 tablespoon ground ginger |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/4 teaspoon freshly ground pepper |
1 cup hot water |
custard |
2 cups frozen whipped topping, thawed |
4 (1.4-ounce) english toffee-flavored candy bars, coarsely chopped |
Directions:
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° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.
4. Cut gingerbread into cubes. Arrange one-third of gingerbread cubes in a 3-quart trifle bowl; top with one-third of Custard. Repeat layers twice, ending with Custard. Cover and chill until ready to serve.
5. Before serving, spread whipped topping over trifle. Sprinkle with chopped candy bars.
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