Project Description

Mr Thomas’s Gingerbread & Port Trifle

A sweet trifle is a must of the festive period. Add a little spice to yours this year with our gingerbread and port trifle. Here’s how to make it it:


Place half the sugar and half the port in a pan and simmer for a couple of minutes until the sugar dissolves. Drop in the raspberries, add a squeeze of lemon, stir gently once, then take off the heat. Leave to cool.

Meanwhile, prepare the custard. Over a low heat, bring half the cream and all the milk to a simmer along with the vanilla pod. Whisk the egg and yolks with the remaining sugar for a couple of minutes until they begin to look paler. As soon as the milk is about to boil, slowly pour it over the eggs, whisking constantly. Return the mixture to the pan and stir slowly over a low heat with a wooden spoon until the custard thickens and coats the back of the spoon, about three minutes. Transfer to a chilled bowl and allow to cool.

Spoon the fruit into your trifle bowl and return the syrup to a low heat for two minutes to reduce; pour over the fruit and leave to cool. Break Billington’s Gingerbread into individual fingers.

Beat the remaining double cream into stiff peaks, then assemble the trifle by placing the gingerbread on top of the fruit and pouring the remaining port over the gingerbread. Follow this with the cooled custard and the whipped cream. Scatter over the almonds and dot around a few extra raspberries. Place in the fridge for a couple of hours before eating.

To buy Billington’s Gingerbread online, please click here.


275ml/½ pint of your favourite port

450g/1lb raspberries, plus a few extra to decorate

A squeeze of lemon juice

600ml/1 pint double cream

200ml/7fl oz whole milk

1 vanilla pod, seeds scraped

1 egg, plus 3 egg yolks

200g/7oz stale Billington’s Gingerbread

A handful flaked almonds, toasted