Ingredients
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Pumpkin Bread
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2½ cups (320 g) all-purpose/plain Flour
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2 tsp Baking Powder
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1 tsp Salt
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1 tsp ground Ginger
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½ tsp ground Cloves
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½ tsp ground Cinnamon
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¾ cup/170 g Unsalted Butter
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1 cup/200 g packed Brown Sugar
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1 cup/200 g Granulated Sugar
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One 14-oz/400-g can solid-pack Pumpkin
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3 large Egg
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Vanilla Custard
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1½ cups/360 ml whole Milk
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1 Vanilla Bean
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5 large Egg
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½ cup/100 g Granulated Sugar
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2 tbsp sifted Cornstarch
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Gingered Cranberries
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3 cups/349 g fresh or frozen Cranberries
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1 cup/200 g Granulated Sugar
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1 grated Tangerine Zest
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¼ cup/60 ml fresh Tangerine Juice
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1 tbsp grated peeled fresh Ginger
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Whipped Cream
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1 cup/240 ml cold heavy/double Cream
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1 tsp Granulated Sugar
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1 tsp Grand Marnier
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Ground Cloves
Directions
Steps
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1
Done
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For the Pumpkin BreadAdjust an oven rack in the center of the oven. Preheat the oven to 375°F/190°C/gas 5. Butter and flour two 9-by-4-in/23-by-10-cm loaf pans/tins; knock out the excess flour. |
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2
Done
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Sift the flour, baking powder, salt, ginger, cloves, and cinnamon into a large bowl. In a stand mixer fitted with the paddle attachment, beat together the butter, sugars, pumpkin, and eggs. Gradually beat in the flour mixture just until combined, stopping to scrape down the sides of the bowl once or twice. |
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3
Done
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Divide between the prepared pans/tins and smooth the tops with a rubber spatula. Bake until a toothpick inserted in the center of each loaf comes out clean, about 45 minutes. Transfer to wire racks/cake coolers to cool slightly, then unmold onto the racks/coolers to cool completely. Use now, or wrap in plastic wrap and store at room temperature for up to 1 day. Wrap the other loaf in plastic wrap, place in a resealable plastic bag, and freeze for up to 3 months. |
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4
Done
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For the CustardPour the milk into a medium saucepan and scrape in the vanilla seeds. Add the bean/pod halves and cook over medium heat until bubbles form around the edges of the pan. Remove from heat. |
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5
Done
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In a stand mixer, beat the egg yolks and sugar on mediumhigh speed until thick, about 5 minutes. With the mixer on low speed, sprinkle in the cornstarch/cornflour and beat until combined; stop the mixer and scrape down the sides of the bowl. |
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6
Done
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Strain the milk mixture. On low speed, add one ladleful milk mixture to the egg yolk mixture to temper. Continue, adding one ladleful at a time, until blended. Return to the saucepan and cook over low heat, stirring constantly, until the custard coats the back of a spoon, 5 to 7 minutes; do not boil. |
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7
Done
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Strain the mixture through a fine-mesh sieve into a large bowl. Press plastic wrap directly on the surface of the custard and let cool; refrigerate for at least 2 hours or up to 1 day. |
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8
Done
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For the CranberriesIn a medium saucepan, combine the cranberries, sugar, tangerine zest, juice, and ginger. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 10 to 15 minutes, or until the cranberries have popped and are softened. Remove from heat and let cool completely. Use now, or cover and refrigerate for up to 2 days. |
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9
Done
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For the Whipped CreamUsing an electric mixer or a whisk, beat the cream, sugar, and Grand Marnier until soft peaks form, about 5 minutes. Use now, or cover and refrigerate for up to 2 hours. |
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10
Done
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Cut the pumpkin bread into ½-in/12-mm slices. Place a layer of bread slices in the bottom of a trifle or other deep glass bowl, cutting the pieces to fit. Evenly spoon gingered cranberries over the slices. Add a layer of vanilla custard. Repeat the layers of pumpkin bread, cranberries, and vanilla custard, ending with the custard. You should have four or five layers, depending on the width of the bowl you’re using. Spread the whipped cream over the top of the trifle and dust with ground cloves. Spoon onto plates and serve. The trifle can be made several hours ahead, without the whipped cream garnish, and stored in the refrigerator. Just before serving, add the whipped cream and dust with ground cloves. |
