Butterscotch Gingerbread Trifle Delight

Ingredients

• Gingerbread:
• 6 tablespoons butter, softened
• ¼ cup Sugar In The Raw®
• ¼ cup Stevia In The Raw®
• ¾ cup molasses
• 1 egg
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon sea salt
• ½ cup boiling water
• Butterscotch Sauce:
• ¼ cup butter
• ¼ cup brown sugar
• ½ cup heavy cream
• 2 teaspoons vanilla extract
• Whipped Cream:

Step 1

Warm your oven to 350°F and greasing a 9-inch square pan. In a bowl, beat the butter together with Sugar In The Raw® and Stevia In The Raw® until it’s nice and creamy. Add in the molasses and egg, mixing well. Slowly mix in the flour, baking soda, ginger, cinnamon, and salt on a low speed. Then pour in the water while mixing gently, making sure to scrape down the sides of the bowl so everything’s combined. Pour the batter into your prepared pan and bake for about 35 to 40 minutes, or until a toothpick comes out clean. Let it cool completely before cutting into 1-inch cubes.

Step 2

While the gingerbread is baking, make the butterscotch sauce by melting butter in a small saucepan over medium heat. Stir in the brown sugar, Stevia In The Raw®, cream, and salt, whisking everything together. Let it come to a gentle boil and cook for about 5 minutes, whisking now and then. Take it off the heat and stir in the vanilla, then let it cool to room temperature.

Step 3

Whip the cream along with Sugar In The Raw® and Stevia In The Raw® until it holds stiff peaks—this usually takes about a minute on high speed. Keep the whipped cream chilled until you’re ready to put everything together.

Step 4

To assemble, start by layering half of the gingerbread cubes in your serving dishes or jars. Spoon over some of the butterscotch sauce, then add a dollop of whipped cream. Repeat with the remaining gingerbread, more butterscotch, and finish with a final layer of whipped cream. Enjoy!