Individual Pumpkin Gingerbread Trifle with Cardamom Cream - Serves 8
For Cardamom Cream:
- 4 cups whole milk
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 5 egg yolks
- 2 tsp vanilla extract
- 1/2 tsp ground cardamom
- 2 3/4 cups all-purpose flour
- 3/4 tsp salt
- 2 tsp cinnamon
- 1/2 tsp cloves
- 1 1/2 tsp baking soda
- 1/2 cup sugar
- 1/2 cup shortening
- 2 large eggs
- 1/2 cup molasses
- 1 cup cooked, drained pumpkin (or canned, plain pumpkin puree)
- 2 tsp fresh finely grated or minced ginger
- 1/2 cup very hot water
- 2 cups heavy cream
- 2 tsp confectioners' sugar (to taste)
- Vanilla Extract (to taste)
For Cardamom Cream:
- Mix milk, sugar, cornstarch and salt in a medium pot and cook over med-high heat until mixture comes to a low boil. Simmer until it thickens, about 2-3 minutes and remove from heat.
- In a large bowl, beat the 5 egg yolks in a medium size bowl. Slowly temper the eggs by whisking hot milk into the yolks. Pour the mixture back into the pot and whisk over medium heat for one minute. Remove pan from heat and stir in vanilla and cardamom. Pour into a bowl, cover with plastic wrap and refrigerate at least 2 hours.
- Preheat oven to 350 degrees.
- Grease and flour a 9-inch square glass or ceramic cake pan.
- Sift dry ingredients (flour, salt, baking soda, cinnamon, cloves) together and set aside.
- Place sugar with shortening in a mixing bowl and cream together. When the mixture is light and blended, add ginger and mix well. Add eggs, molasses and pumpkin.
- Mix dry and wet together. The batter will be very stiff, add hot water to thin it. Spread the batter into the prepared pan.
- Bake for 40-50 minutes, until firm and toothpick comes out clean. Cool.
- Place cream into cold mixing bowl, starting on low.
- When the cream firms up a bit, add vanilla and then confectioners' sugar to taste. Your cream should be a littler stiffer than normal for this dish.
Take your cooled gingerbread and cut roughly into 1-inch cubes (for a more rustic look, simply break up gingerbread with your hands). Place a tablespoon of cardamom cream at the bottom of each of the eight individual trifle dishes. Top with some of the gingerbread and a layer of whipped cream. Repeat the process once, ending with the whipped cream on top.
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