A rich, indulgent trifle filled with irresistible sticky toffee sauce and rum. This dessert will definitely please your guests.
Ingredients
Sponge
• 175g medjool dates , finely chopped
• 225ml boiling water
• 175g self-raising flour
• Pinch salt
• 1 teaspoon bicarbonate of soda
• 50g unsalted butter
• 100g light brown sugar
• 50g dark brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• ½ teaspoon cinnamon
• Zest of half an orange
Toffee Sauce
• 120g double cream
• 90g unsalted butter
• 200g light brown sugar
• 2 teaspoons rum (optional)
Topping
• 450g LYL Natural Greek Style Yogurt
• 2 tablespoons icing sugar
• 2 teaspoons vanilla essence
• Zest of half an orange
Instructions
- Preheat the oven to 160C/140C Fan.
- To make the sponge, in a heatproof bowl add the boiling water to the chopped dates and set aside to cool.
- Mix all the other sponge ingredients until well combined, then add the chopped dates.
- Pour the batter into a buttered oven dish and bake for 25 mins.
- Once cooked, set aside to cool.
- To make the toffee sauce, heat all the ingredients in a saucepan and stir until the butter has melted and the sugar has dissolved.
- Bring the mixture to a simmer for 2 minutes whilst stirring constantly.
- Remove from the heat and stir in the rum.
- To make the topping, whisk together LYL Natural Greek Style yogurt, icing sugar, vanilla, and brandy to soft peaks.
- Finally assemble the trifle. Cut the sponge into 4cm squares and place half in the bottom of your trifle bowl. Drizzle with rum (optional).
- Pour over half the toffee sauce, followed by a layer of the yogurt topping.
- Add the remaining sponge squares and pour over the remaining toffee sauce.
- Spoon over the remaining yogurt topping.
- Decorate with orange zest and chopped dates.
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