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Gingerbread eggnog cups
Gingerbread eggnog cups
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Prep Time:
260 minutes
Cook Time:
35 minutes
Total Time:
295 minutes
Mini gingerbread cakes stacked with creamy eggnog custard.
Ingredients:
  • 150g (1 cup) self-raising flour
  • 30.00 gm ground ginger
  • 7.50 gm mixed spice
  • 1/2 tsp ground cloves
  • 2.50 gm bicarbonate of soda
  • 100g (1/2 cup, firmly packed) brown sugar
  • 180ml (3/4 cup) golden syrup
  • 150g butter, chopped
  • 1 lemon, rind finely grated, juiced
  • Ground nutmeg, to serve
  • 250ml (1 cup) double thick cream
  • 250ml (1 cup) thick vanilla custard
  • 40.00 ml brandy
  • 125ml (1/2 cup) golden syrup
  • 50g butter
  • 340g (2 1/4 cups) plain flour
  • 75g (1/2 cup) self-raising flour
  • 1 tsp ground cloves
  • 1 egg, lightly whisked
  • 330g pkt royal icing
  • 60ml (1/4 cup) fresh lemon juice, strained
  • Pink cachous, to decorate
Instructions:
  • In a small saucepan, melt the sugar, golden syrup, and butter over low heat while stirring for 3-5 minutes until the butter melts and the sugar dissolves. Let it cool for 5 minutes.
  • In a large bowl, mix the flours, ginger, mixed spice, cloves, and bicarb. Add the sugar mixture and egg, then stir until combined. Transfer the dough to a lightly floured surface and knead until smooth. Divide the dough into 2 portions and shape them into discs. Cover and chill in the fridge for 1 hour.
  • Preheat your oven to 170C/150C fan forced and line a large baking tray with baking paper. Roll out one portion of dough on a lightly floured sheet of baking paper until 3-4mm thick. Use a 3-4cm Christmas tree cutter to cut out 12 trees. Place them on the prepared tray. Bake for 10 minutes until lightly golden and crisp. Let them cool on the trays.
  • In a large bowl, combine the royal icing with lemon juice. Whisk vigorously for 3-5 minutes until thick and fluffy. If needed, add a splash of hot water to reach desired consistency. Transfer the icing to a piping bag with a 1-2mm plain nozzle. Use it to decorate the trees with pink cachous. Let it set for 3-4 hours before serving.
  • Preheat oven to 170C (150C fan forced). Lightly spray twelve 185ml (3⁄4 cup) muffin pans with oil and line the bases with baking paper. In a large bowl, sift together flour, ginger, mixed spice, cloves, and bicarb. Create a well in the center.
  • In a microwave-safe bowl, mix together the sugar, golden syrup, and butter. Microwave on High for 1-2 minutes, pausing to stir halfway through, until the sugar dissolves and the butter melts. Let it sit for 5 minutes to cool slightly.
  • Combine eggs, lemon rind, and 1 tbs lemon juice with the dry ingredients. Mix in the sugar mixture until combined. Distribute the mixture evenly among the pans. Bake for 7 minutes. Briefly open the oven door to allow the cakes to sink, then continue baking for 7-8 minutes until lightly golden. Let the cakes cool completely in the pans.
  • In a large bowl, combine the cream and custard. Whisk with a balloon whisk until soft peaks form. Stir in the brandy until thickened.
  • Transfer the cakes onto a decorative platter. Fill a piping bag with the eggnog custard using a large plain nozzle. Pipe elegant swirls of the custard onto the cakes. Finish by dusting with nutmeg and adorning each cake with a festive gingerbread Christmas tree.

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