Gingerbread, Apple and Brandy Cream Trifle

Ingredients

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• For the Gingerbread Cake
• 250 g Avonmore unsalted butter, softened
• 250 g dark brown or muscovado sugar
• 120 g black treacle
• 375 g plain flour
• 4 tsp ground ginger
• 2 tsp ground cinnamon
• 2 eggs, beaten
• 300 ml Avonmore milk
• 2 tsp bicarbonate of soda
• *Note: if you prefer you can use 3 x pre-bought Jamaican ginger cakes.
• For the Apple Sauce
• 6 Large Granny Smith apples. peeled and cored, cut into 1” cubes
• Knob Avonmore unsalted butter
• 2 tbsp caster sugar
• 1/2 cup water
• 1 lemon (juiced)
• 1 cinnamon stick
• 4 cloves
• 1 star anise
• You will also need
• 2 X 585ml Tubs Avonmore Brandy Cream