Resourceful and creative desserts

I promised the same treatment with a pud.

It's only right that I should make one thing absolutely clear – I hate trifle! For me it's up there with sago and semolina – horrid! I appreciate that trifle has “grown up” since the 1950s – back then it was tinned fruit immersed in jelly from a box, the inevitable Birds Custard topped off with synthetic cream – and decorated with hundreds and thousands – sprinkles I think they are called these days.

If you're like me then this could be the answer :

Sticky Toffee Orange

Make a cake – a cake that will freeze well – a sticky toffee loaf cake

Use as a cake or slice (1.5cm) and cut into small cubes –

place in a sundae dish – warm the cake if you wish

Make a toffee sauce – one that will freeze

Use the sauce warmed to drizzle over the cake or over ice cream

Chop walnuts, add a knob of butter to a frying

pan, sprinkle with sea salt flakes

Use to sprinkle over the cake and toffee sauce or

add to the sauce poured over ice cream

Segment a large navel orange and reserve the juice too

Stand by for the recipes and the photos!