Sticky Toffee Trifle with Cranberries

Name: Sticky Toffee Trifle with Cranberries
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 20
Cuisine: English, Scottish, British, European
Ingredients: 59 milliliters dark rum; 59 milliliters granulated sugar; 59 milliliters slivered pitted Medjool dates (see notes); 946 milliliters whipping cream

Sticky Toffee Trifle with Cranberries might be just the dessert you are searching for. This recipe serves 20. Watching your figure? This gluten free and vegetarian recipe has 185 calories, 1g of protein, and 18g of fat per serving. This recipe covers 2% of your daily requirements of vitamins and minerals. Head to the store and pick up rum, whipping cream, slivered medjool dates, and a few other things to make it today. It is perfect for Christmas. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a bowl, with a mixer on high speed, whip 2 cups cream with 2 tablespoons each granulated sugar and rum until soft peaks form.

Ingredients you will need

Granulated Sugar

Cream

Rum

Equipment you will use

Blender

Bowl

In the bottom of a 4- to 5-quart trifle dish or straight-sided glass bowl, spread a third of the date cake cubes level.

Ingredients you will need

Spread

Dates

Equipment you will use

Bowl

Drizzle 1/3 cup toffee sauce evenly over cake. Spoon about 1 cup poached cranberries (including juices) over sauce.

Ingredients you will need

Cranberries

Toffee

Sauce

Spread about half the whipped cream evenly over cranberries. Repeat with another layer of cake, sauce, cranberries, and whipped cream.

Ingredients you will need

Whipped Cream

Cranberries

Sauce

Layer remaining third of the cake cubes over the whipped cream, drizzle with 1/3 cup toffee sauce, and spoon remaining cranberries over the top. Cover with plastic wrap and chill at least 8 hours.

Ingredients you will need

Whipped Cream

Cranberries

Toffee

Sauce

Wrap

Equipment you will use

Plastic Wrap

In a bowl, with a mixer on high speed, whip remaining 2 cups cream with remaining 2 tablespoons each granulated sugar and rum until soft peaks form.

Ingredients you will need

Granulated Sugar

Cream

Rum

Equipment you will use

Blender

Bowl

Spread over trifle and garnish with slivered dates.

Ingredients you will need

Spread

Dates

To serve, scoop portions onto plates. Pass remaining toffee sauce to add to taste.

Ingredients you will need

Toffee

Sauce

Put 3/4 cup chopped pitted Medjool dates in a blender or food processor.

Ingredients you will need

Medjool Dates

Equipment you will use

Food Processor

Blender

Pour in 1/2 cup boiling water and let stand for 5 minutes. Whirl until smooth.

Ingredients you will need

Water

In a bowl, with a mixer on medium speed (use paddle attachment with standing mixer), beat 3/4 cup (3/8 lb.) room-temperature butter, 1 cup firmly packed brown sugar, and the date pure until well blended and smooth.

Ingredients you will need

Brown Sugar

Butter

Dates

Equipment you will use

Blender

Bowl

Add 4 large eggs, one at a time, beating well after each addition.

Ingredients you will need

Egg

In another bowl, stir together 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda; stir into butter mixture until well blended. Scrape batter into a buttered and floured 9-inch square baking pan.

Ingredients you will need

All Purpose Flour

Baking Soda

Butter

Salt

Equipment you will use

Baking Pan

Bowl

Bake in a 350 oven until a wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes.

Equipment you will use

Oven

Skewers

Let cake cool in pan on a rack for 10 minutes, then invert onto rack; remove pan and let cake cool completely.

Equipment you will use

Frying Pan

Trim off dark edges of cake; reserve for another use or discard.

Cut remaining cake into 1-inch cubes.

Toffee sauce. In a 1- to 2-quart pan over medium heat, stir 1 1/2 cups firmly packed dark brown sugar, 1/4 cup (1/8 lb.) butter, 2 tablespoons light corn syrup, and 1 teaspoon lemon juice until sugar is dissolved and mixture is foamy, about 5 minutes.

Ingredients you will need

Dark Brown Sugar

Light Corn Syrup

Lemon Juice

Butter

Toffee

Sauce

Sugar

Equipment you will use

Frying Pan

Whisk in 2 tablespoons vanilla and cook 1 minute longer.

Ingredients you will need

Vanilla

Equipment you will use

Whisk

Whisk in 1 1/2 cups whipping cream and remove from heat. Makes 2 cups.

Ingredients you will need

Whipping Cream

Equipment you will use

Whisk

Poached cranberries: In a 3- to 4-quart pan over medium-high heat, stir 1 1/2 cups orange juice, 3/4 cup granulated sugar, and 1/2 teaspoon vanilla until sugar is dissolved.

Ingredients you will need

Sugar

Orange Juice