Saturday, April 28, 2012

Rum & Raisin, Black Forest Trifle

I simply don't do pretty food photos very often, so you'll have to use your imagination when I describe my rum & raisin, black forest trifle. It was made using my cocoa brownies as a base layer instead of sponge cake, and is extremely decadent so not recommended for the faint hearted.

1 recipe cocoa brownies (add 100g crumbled rum & raisin chocolate to the mix)
approx 600g pitted cherries (1 l...arge jar will work)
1/2c good quality rum (no Bundaberg!)
500g custard
200g rum & raisin chocolate (a bar of Cadbury will suffice!)
approx 400g thick cream
2 tsp icing sugar

Drain juice from jar of cherries and replace with 1/2 c rum - soak overnight.

Break up remaining 100g rum & raisin chocolate up and place in saucepan with custard. Warm until chocolate has melted and mix into custard. Leave to cool, stirring occasionally so film does not coat top of custard.

Place cooled brownies on bottom of trifle dish. Place rum soaked cherries on top of brownies. Next, pour the chocolate custard mix over cherries, then leave the whole lot to 'soak' in the fridge overnight.

Day 2 - Whip cream with icing sugar, top the trifle, then indulge!

*Tip: If you want the brownies to be lighter, replace 1/2c standard flour with self-raising. The brownies will crumble, but the dish will be lighter.

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