Peach and Salted Caramel Trifle

Preparation time: 30 minutes, 
plus chilling
Serves 8 to 12

8 madeleine sponges (we used Bonne Maman)
2 x 400g jars halved peaches in brandy (we used Opies)
1tbsp brandy 397g can Carnation Caramel 1tsp Maldon sea salt 1 litre (1¾pt) ready-made vanilla custard (we used M&S)
284ml carton double cream 2tbsp icing sugar 1tsp vanilla bean paste or extract 2tbsp toffee sauce handful hazelnuts or macadamia nuts, toasted and roughly chopped
you will needa deep glass trifle dish

1 Place the madeleines in the bottom of the trifle dish. Strain the peaches, reserving the liquor from one of the jars. Slice the peaches and place on top of the madeleines, then pour over the reserved liquor and brandy. Mix the caramel with the sea salt and pour over the peaches and sponge. Spoon the custard on top. Chill while you whip the cream.
2 Whip the cream to soft peaks with the icing sugar and vanilla, and spoon over the caramel. Chill for at least 30 minutes. Just before serving, drizzle with toffee sauce and scatter the nuts over the top.

Per serving: 958-766 calories, 66-53g fat 
(39-31g saturated), 81-65g carbohydrate

This recipe appeared in woman&home magazine in December 2010

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