Toffee Apple And Honey Trifle Recipes

Steps:

• Prepare the various layers of the trifle so they are all ready to assemble together.
• Slice the pound cakes down the middle length-wise, then slice each loaf into 10-12 slices, resulting in 20-24 cubes per loaf, a maximum of 48 cubes.
• Saute the apples in the butter until soft.
• Add the cinnamon and mix well to coat all the apple slices.
• In the bowl of an electric mixer, combine the whipping cream, cream cheese, honey and vanilla pudding.
• Toss the Skor bits into the food processor and whirl until finely chopped.
• Now assemble the trifle in a large clear bowl with straight (ish) sides.
• This makes a large quantity so you may have up to three layers.
• First lay down a layer of cake cubes Then cover with the sauteed apples.
• Then cover with a generous layer of whipped cream.
• Then sprinkle with a layer of ground Skor bits.
• Repeat the layers until all the ingredients have been used up, ending in a layer of Skor bits.
• Note: I actually had more cake than necessary, so I had a layer of cake and cream in the middle before starting over with another layer of cake.

Steps:

• In a large bowl, beat cream, brown sugar and vanilla just until blended. Refrigerate, covered, 20 minutes. Beat until stiff peaks form., In a 4-qt. glass bowl, layer one-third of each of the following: cake cubes, whipped cream and toffee bits. Repeat layers twice. Refrigerate until serving.

Steps:

• In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a large bowl, beat cream cheese until smooth; beat in pudding. Fold in 1 cup whipped topping., In a 3-qt. glass bowl, layer a third of the cake cubes, 1/3 cup butterscotch topping, a third of the apples, 1/2 teaspoon cinnamon and a third of the cream cheese mixture. Repeat layers twice. Garnish with remaining whipped topping. Chill until serving.

Steps:

• Push a wooden cocktail stick into each apple core, making sure they are secure. Put the sugar and water in a large heavy-based saucepan, with a sugar thermometer attached, and heat gently until dissolved.
• Add the remaining ingredients and bring to the boil.
• Boil until the temperature reaches the soft crack stage 143 C (290 F), when a little of the syrup dropped into cold water separates into hard but not brittle threads.
• Brush down the sides of the pan occasionally with a pastry brush dipped in cold water.
• Do not stir.
• Dip the apples into the toffee, twirl around for a few seconds to allow excess toffee to drip off, then leave to cool and set on a buttered baking sheet or waxed paper.
• Do not keep for more than 1 day.