‘My taste-buds are dancing!’ was a comment I got from my husband for this little number. My mum couldn’t believe I had gone to the effort of making Walnut Whip [her favourite] ‘tops’ to decorate it. When I explained they were just blobs of chocolate with a walnut shoved on the top, her beaming smile just got wider and she proudly said ‘you could sell them, they’re brilliant.’ Next year I’ll just make a pile of them and put my feet up.
Prep: 15 mins (plus cooling time)
Cook: 5 mins
75g melted dark chocolate, plus extra shavings to serve
10 walnut halves
300g ready-made date and walnut loaf cake, cut into 2cm cubes
2tbsp Martini Extra Dry
2 bananas, sliced
350g ready-made custard
350ml double cream, softly whipped
For the toffee sauce
75g unsalted butter
50g soft brown sugar
50g caster sugar
50g golden syrup
125ml double cream
1 Using a teaspoon, spoon the melted chocolate onto a parchment lined baking tray so you have 10 x 3cm wide disks, top each with a walnut half, then transfer to the fridge to set completely.
2 For the toffee sauce, melt the butter, sugars and syrup in a small heavy based pan and simmer for 3 minutes, stirring occasionally.
3 Remove from the heat, then add the cream, stir to combine, return to the heat and cook for another minute. Set aside to to cool.
4 Meanwhile put the cake in the bottom of a trifle bowl, drizzle over the Martini, scatter over the bananas and drizzle over some of the toffee sauce (see Britalian tip).
5 Spoon over the custard. Leave to set in the fridge for 10 mins. Remove from the fridge and spoon over half the cream. Place the remaining cream in a piping bag or freezer bag. Cut a large-ish hole from the end (or one corner) and pipe 7 – 10 (depending on the width of your bowl) blobs around the edge, top each blob with a Walnut Whip ‘top’ (save any remaining disks to have with a coffee when everyone’s gone or if you’re feeling generous give them to your mum!), drizzle a little extra toffee sauce in a spiral pattern in the centre of the trifle, scatter the chocolate shavings in the centre. Chill until ready to serve.
This is the base of Nigella’s salted caramel recipe (without the salt!). It’s so easy and delicious and you’ll probably have some leftover, serve alongside the trifle or it will keep in the fridge for 3-4 days – delicious poured over ice cream! Or if you’re Nigella just pour it over your head (See Stylist cover Dec 2011). Love that shot.