Peel's Salted Caramel and Chocolate Trifle

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Peel's Salted Caramel and Chocolate Trifle
Christine Capendale
Dessert Recipes, Recipes

Recipe by Christine Capendale              Photography by Simon Luckhoffv


    Caramel Custard
  • 650 ml milk
  • 30 g corn flour
  • 20 g flour
  • 80 g castor sugar Vanilla
  • 2 eggs, beaten
  • Pinch of salt
  • 60 g butter
  • 100 g Peel’s Salted Caramel
    To Assemble
  • Chocolate sponge cake
  • 100 ml vanilla liqueur
  • 500 ml cream, whipped
  • 1 jar Peel’s Salted Caramel
  • 2 chocolate flakes
    To Garnish (Optional)
  • Chocolate malt balls (whispers)
  • Macarons
  • Chocolate cigars/scrolls
  • Christmas tree cookies
  • Cacao for dusting


    Caramel Custard
  1. Combine the corn flour, flour, vanilla and salt together, add some of the milk to make a paste. Use a medium sized bowl. Beat the eggs into the paste and keep aside
  2. Heat the rest of the milk till almost boiling – then stir it into the corn flour paste while whisking all the time. Pour it back into the saucepan (you can pour it through a sieve if you see any lumps at this stage) and bring to a gently boil whilst stirring all the time, until it is thick and bubbling.
  3. Remove from the heat, mix in the butter and the caramel
  4. Spoon the warm custard into a clean bowl, cover the surface of the custard with clingfilm (this will prevent a skin from forming) and leave to cool at room temperature.
    To Assemble
  1. Layer the caramel custard, chocolate cake (drizzle the cake layers with the vanilla liqueur), caramel, chocolate flake and whipped cream.
  2. Make at least two or three layers
  3. Finish off with whipped cream and garnish extravagantly.


The caramel custard can be made the day before and left outside in a cool place (not fridge).