Caramel chocolate trifle

serves 6

preparation time:

15 minutes (plus 2-3 hours chilling time)

ingredients

½ The Co-operative simply value Madeira cake, cut into 8 pieces (100g)
1 tbsp Tia Maria
2 tbsp The Co-operative Fairtrade Truly Irresistible Chocolate Sauce
150g frozen raspberries
75g pack instant custard powder
150g packet The Co-operative Truly Irresistible Fairtrade Dark Chocolate Caramels
200ml The Co-operative crème fraîche

method

Put the Madeira cake pieces into the bottom of a 1.2 ltr glass bowl or divide between 4 or 6 small bowls. In another bowl mix together the tia maria and chocolate sauce. Drizzle this over the Madeira cake and scatter over the raspberries.

Reserve 6 chocolate caramels. Put the remaining caramels into a bowl along with the custard powder. Pour over 300ml boiling water and whisk until smooth and caramels have melted. Leave to cool slightly then pour into the bowl over the raspberries. Chill for at least 2 hours.

Top with the crème fraîche. Slice the remaining caramels and use to decorate the trifle.