Here's my antedote to trifle! For me it's up there with sago and semolina – horrid! I appreciate that trifle has “grown up” since the 1950s – back then it was tinned fruit immersed in jelly from a box, the inevitable Birds Custard topped off with synthetic cream – and decorated with hundreds and thousands – sprinkles I think they are called these days.
If you're of a like mind then this could be the answer :
Sticky Toffee Orange Trifle
Make a cake – a cake that will freeze well – a sticky toffee loaf cake
Use as a cake or slice (1.5cm) and cut into small cubes –
place in a sundae dish – warm the cake if you wish
Make a toffee sauce – one that will freeze
Use the sauce warmed to drizzle over the cake or over ice cream
Chop walnuts, add a knob of butter to a frying
pan, sprinkle with sea salt flakes
Use to sprinkle over the cake and toffee sauce or
add to the sauce poured over ice cream
Segment a large navel orange and reserve the juice too
Stand by for the recipes and the photos!
