Sarah Nelson’s Winter’s Tale Trifle


500g ginger cake

12-piece packet of Grasmere Gingerbread®

500g vanilla custard

700ml double cream

75g icing sugar

1 tsp ground ginger

Sarah Nelson’s Ginger Wine

Sarah Nelson’s Spectacular Ginger & Caramel Spread

Grasmere Gingerbread® Crumbs

Note: This recipe makes a large trifle, you can adjust ingredients according to the size of your trifle bowl.


  1. Whip the double cream, icing sugar and ground ginger together until thick and set aside in the fridge.
  2. Slice the ginger cake into slices and place half at the bottom of a trifle bowl.
  3. Brush the ginger cake with Sarah Nelson’s Ginger Wine.
  4. Gently warm the Grasmere Gingerbread® in the oven to soften slightly, then press half around the edges of the bowl.
  5. Layer half the custard and half the cream into the bowl.
  6. Then, repeat the process starting with the remaining ginger cake.
  7. To decorate, slightly warm Sarah Nelson’s Spectacular Ginger & Caramel Spread and drizzle over the top layer of cream then sprinkle with Grasmere Gingerbread® Crumbs.
  8. Chill for at least 2 hours then serve, and enjoy!