Ingredients

• 6 - 1 cm thick slices of cake (sponge/Madeira/chocolate chip)
• 200 ml - vanilla custard (could be ready-made)
• 150 ml - whole milk
• 150 ml - double cream
• 1.5 cups - sugar
• 1 tsp - vanilla essence
• 1 tsp - baking soda
• 3 tbsp - brandy or dark rum
• A sheet of greaseproof (or butter) paper
• 6 - glass tumblers or wine glasses to serve

How to Make Toffee Caramel Trifle

• Cut the cake slices in discs or any other shape you like to fit the bottom of the glass or tumbler. Place a slice at the bottom of each glass.
• Mix the brandy or rum to 5 tbsps of hot water and drizzle on the cake slices.
• Heat the milk and bring to boil.
• In a separate hot pan (on low heat), pour 1 cup sugar and stir continuously until the sugar has melted and is golden brown.
• Pour half the sugar in the hot milk and stir to form a caramel sauce.
• When this mix is smooth, set aside and let it cool.
• Return the pan with the rest of the melted sugar on low heat.
• If the sugar has started to solidify, wait for it to melt again, stirring it constantly.
• As soon as the sugar has melted and is hot, add the baking soda, stir and turn the heat off.
• The sugar will bubble - pour it out on a greaseproof paper or a greased plate and let it cool down.
• For the whipped cream, add half cup of sugar and vanilla essence to the double cream and whisk until it forms soft peaks.
• Divide the caramel sauce (when cooled) into six parts and pour it on the cake base in the glasses.
• Coarsely grind the toffee (soda -sugar mix) when it has cooled down.
• You can use a pestle and mortar.
• In chilled custard, add the toffee, leaving aside 3-4 tbsps for garnish.
• Pour the custard over the caramel sauce in the glasses forming another layer.
• Top the glasses with the whipped cream and sprinkle with the toffee.
• Chill and serve cold.