It's a little strange if you can say a caramel chocolate trifle without going mmm mmm mmm!!
Caramel mmm ~Chocolate Trifle
3 1/2 oz/100g simple Madeira (yellow) cake, cut into 8 pieces 1 Tbsp Tia Maria 2 Tbsp chocolate sauce 5 oz/150g frozen raspberries 5 oz/150g dark chocolate caramels 2 3/4oz/75g instant custard powder 10 fl.oz/300ml boiling water 7 fl.oz/200ml creme fraiche
Put the cake pieces into the bottom of a 1.2 litre glass bowl or divide between 4 or 6 pretty small glasses. In another bowl, mix together the Tia Maria and chocolate sauce. Drizzle this over the cake and scatter over the raspberries.
Reserve 6 chocolate caramels. Put the remaining caramels into a bowl along with the custard powder. Pour over 300mls boiling water and whisk until smooth and the caramels have melted. Leave to cool slightly then pour into the bowl/s over the raspberries. Chill for at least 2 hours.
Top with the creme fraiche. Slice the remaining caramels and use to decorate the trifle.
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!
I'm posting this beverage here - only because it goes so well with the ca~ram~el chocolate mmmm Trifle. I will move it to a more appropriate site later:
The Classic Irish Coffee
2 mugs 3/4 full of hot fresh coffee (preferably from a cafetiere) 2 tsp brown sugar 2 fl oz/50ml Irish whiskey 2 fl.oz/50ml double cream Nutmeg for topping
Combine the coffee, sugar and Irish whiskey in a mug and stir until well dissolved.
Gloat the cream over the coffee by simply pouring over the back of a teaspoon resting on the side of the glass.
Finish with the grated nutmeg.
PS I was discussing these types of things that we seem to turn to at this time of year, with Helen at the Tea Shoppe. I couldn't believe it when this old dear said that she laced her whisky type drinks/liqueurs with red hot paper. WOW! No I think I'll just stick to the recipe. I think Helen is younger than I think she is.