Gingerbread and Black Cherry Trifle

bbc.co.uk

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

subheading: For the gingerbread:

150g/5½oz plain flour

1 tbsp ground ginger

½ tsp bicarbonate of soda

pinch salt

100g/3½oz golden syrup

100g /3½oz black treacle

60g/2¼ oz soft dark brown sugar

75g/2⅔oz butter

125ml/4fl oz milk

1 free-range egg, beaten

subheading: For the honeycomb:

butter, for greasing

200g/7oz caster sugar

5 tbsp golden syrup

2 tsp bicarbonate of soda

subheading: For the trifle:

250g/9oz pitted sweet cherries (fresh or frozen)

2 tbsp caster sugar

3 tbsp sweet sherry

2 to 3 tbsp black cherry jam

100g/3½oz amaretti biscuits

500ml/18fl oz custard

250ml/9fl oz double cream

3 to 4 pieces stem ginger, very finely sliced

Directions at bbc.co.uk

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