Ingredients:
• 6 – 1 cm thick slices of cake (sponge/Madeira/chocolate chip)
• 200 ml – vanilla custard (could be ready-made)
• 150 ml – whole Milk
• 150 ml – double Cream
• 1.5 cups – Sugar
• 1 tsp – vanilla essence
• 1 tsp – baking soda
• 3 tbsp – brandy or dark rum
• A sheet of greaseproof (or butter) paper
• 6 – glass tumblers or wine glasses to serve
Method:
- Cut the cake slices in discs or any other shape you like to fit the bottom of the glass or tumbler. Place a slice at the bottom of each glass.
- Mix the brandy or rum to 5 tbsps of hot water and drizzle on the cake slices.
- Heat the milk and bring to boil.
- In a separate hot pan (on low heat), pour 1 cup sugar and stir continuously until the sugar has melted and is golden brown.
- Pour half the sugar in the hot milk and stir to form a caramel sauce.
- When this mix is smooth, set aside and let it cool.
- Return the pan with the rest of the melted sugar on low heat.
- If the sugar has started to solidify, wait for it to melt again, stirring it constantly.
- As soon as the sugar has melted and is hot, add the baking soda, stir and turn the heat off.
- The sugar will bubble – pour it out on a greaseproof paper or a greased plate and let it cool down.
- For the whipped cream, add half cup of sugar and vanilla essence to the double cream and whisk until it forms soft peaks.
- Divide the caramel sauce (when cooled) into six parts and pour it on the cake base in the glasses.
- Coarsely grind the toffee (soda -sugar mix) when it has cooled down.
- You can use a pestle and mortar.
- In chilled custard, add the toffee, leaving aside 3-4 tbsps for garnish.
- Pour the custard over the caramel sauce in the glasses forming another layer.
- Top the glasses with the whipped cream and sprinkle with the toffee.
- Chill and serve cold.
Recipe courtesy of Mitali Majumdar