GOLDEN SYRUP & CUSTARD TRIFLE

SERVES 12 PREP 30 MINS. COOK 10 MINS

INGREDIENTS

• 20 ginger kisses

• 900g tub double thick custard

• 2 tbsp Baileys Irish cream liqueur

• 250g packet ginger nut cookies, roughly chopped

• 600ml thickened cream, whipped

• Extra whipped cream, to serve

• Golden syrup, to serve

VANILLA SYRUP

• ¼ cup caster sugar

• 3 tsp vanilla extract

GOLDEN SYRUP SAUCE

• 1 cup thickened cream

• ½ cup golden syrup

• ⅓ cup brown sugar

• 50g butter

• 1 tsp mixed spice

METHOD

1 Make Vanilla syrup: Combine caster sugar, vanilla and ⅓ cup water in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar dissolves. Increase heat to high. Bring to the boil. Boil for 3 minutes or until thickened slightly. Set aside to cool completely.

2 Meanwhile, make golden syrup sauce: Combine cream, golden syrup, brown sugar and butter and mixed spice in a medium saucepan over medium heat. Cook, stirring, for 5 minutes or until melted and smooth. Bring to a simmer. Reduce heat to low. Simmer for 5 minutes or until thickened slightly. Set aside to cool completely. 3 Arrange half of the ginger kisses over the base of a 4-litrecapacity glass trifle dish, trimming to fit if needed. Drizzle with half of the vanilla syrup. 4 Combine custard and Baileys in a bowl. Spoon half of the custard over sponge layer. Sprinkle with ⅓ of the cookies. Top with cream and drizzle with half of the golden syrup sauce. Arrange remaining ginger kisses over sauce. Drizzle with remaining vanilla syrup. Top with remaining custard and half of the remaining cookies. Drizzle with remaining golden syrup sauce. Cover with plastic wrap. Refrigerate for at least 2 hours. 5 Serve trifle topped with extra whipped cream, drizzled with golden syrup and sprinkled with remaining cookies.