Serves 20
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  1. Divide the double cream evenly between two bowls. Add the caramel to one bowl and whisk until thickened. Add the sour cream and icing sugar to a second bowl and whisk until thickened.
  2. Layer one-third of the Jacob's Kimberley biscuits over the bottom of a large trifle dish. Drizzle with one-third of the brandy, sprinkle over one-third of the cinnamon, then one-quarter of the Jacob's Ginger Nut crumbs.
  3. Top with one-third of the caramel mix, followed by one-third of the sour cream mixture. Repeat the layering process twice. Finish the trifle with the remaining biscuit crumbs and more Jacob's Kimberley biscuits.

Nutrition Facts

Per serving 484 kcals, 26.4g fat (16.2g saturated), 55.2g carbs (28.8g sugars), 5.3g protein, 0.8g fibre, 0.198g sodium