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
Ingredients
FOR THE CUSTARD
410g
tin evaporated milk
3
medium egg yolks
75g
condensed milk
1Tbsp.
cornflour
1Tbsp.
vanilla bean paste
FOR THE BASE
220
- 225g golden syrup cake, we used McVitie's Lyle's Golden Syrup Cake
397g
tin caramel, we used Carnation
FOR THE TOPPING
400ml
double cream
25g
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.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. 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 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.
