No Christmas is complete without a trifle, but if you're jaded with the usual jelly and custard version, our caramel rich one- a riff on a Mexican tres leches (three milk cake)- is the perfect alternative.
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Yields:
6 serving(s)
Prep Time:
45 mins
Cook Time:
10 mins
Total Time:
55 mins
Cal/Serv:
853
Ingredients
FOR THE CUSTARD
410 g tin evaporated milk
3 medium egg yolks
75 g condensed milk
1 Tbsp. cornflour
1 Tbsp. vanilla bean paste
FOR THE BASE
220 - 225g golden syrup cake, we used McVitie's Lyle's Golden Syrup Cake
397 g tin caramel, we used Carnation
FOR THE TOPPING
400 ml double cream
25 g condensed milk
Directions
Step 1Make the custard. In a medium pan, heat the evaporated milk until steaming, stirring regularly to stop the milk from catching.
Step 2Meanwhile, in a large heatproof bowl, whisk the egg yolks, condensed milk and cornflour until smooth and combined. Gradually whisk in the hot milk mixture, until combined. Pour back into the pan and cook over low-medium heat, stirring until the mixture has thickened enough to coat the back of the spoon.
Step 3Pour into a bowl or large jug, whisk in the vanilla and lay baking parchment on the surface to stop a skin forming. Cool completely then chill for at least 1hr (up to 24hr) to firm up.
Step 4Cut the cake into 2cm slices and arrange in the base of a 2 litre trifle dish or bowl. Spoon over 325g of the caramel and gently smooth to level. Spoon over the custard and smooth to level. Chill whilst you make the cream mixture.
Step 5In a medium bowl whip the cream and 25g condensed milk to soft peaks. Ripple through the remaining caramel and spoon on top of the custard.
GH TIPS: Prepare up to end of step 4 up to 1 day ahead. Keep chilled.
Any leftovers will keep in the fridge for up to 1 day.
Per serving:
Calories: 853
Protein: 11g
Fat: 55g
Saturates: 34g
Carbs: 77g
Sugars: 66g
Fibre: 0.5g
Our favourite trifle recipes for when you want an easy showstopper dessert this Christmas Day
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Alice Shields is the Former Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
