Kelly’s Christmas Ice Cream Trifle

30 Mins prep, 45-60mins Plus Cooling cook

Serves 12

Ingredients

For the Red Velvet Sponge

570ml vegetable oil

450g caster sugar

5 eggs, beaten

2tbsp vanilla extract

250ml buttermilk

2tbsp white wine vinegar

570g plain flour

10g cocoa powder

3tsp bicarbonate of soda

3tbsp red food gel (approximately)

1.5kg Kelly’s clotted cream ice cream

For the Salted Caramel

500g granulated sugar

400ml double cream, room temperature

100g butter, room temperature

2tsp sea salt

For the Cranberry Coulis

200g fresh or frozen cranberries

100g granulated sugar

Method

1. Preheat the oven to 180C/160C fan/gas 4. Grease and line a 34cm–24cm baking tray with baking parchment.

2. Whisk together the oil and sugar until combined. Gradually add the eggs and beat until pale and thick. Add the vanilla extract, buttermilk, white wine vinegar and 150ml of water, whisking continuously. Whisk in the flour, cocoa and bicarbonate of soda. Add enough food gel so the batter is deep red in colour.

3. Pour the batter into the prepared tray and bake on the middle shelf of the oven for 45-60mins until risen and a knife comes out cleanly when inserted into the middle of the cake.

4. Remove the cake from the tins, cool fully on a wire rack then cut into 6-7cm cubes.

5. Meanwhile, heat a large frying pan over a medium heat. Add the sugar and leave to caramelise until it is deep golden in colour, this will take approximately 5mins. Carefully stir in the cream, butter and salt and simmer for 3mins. Leave to cool fully.

6. For the coulis, place the cranberries, sugar and 100ml of water in a saucepan over a medium heat and simmer for 10-15mins until it is a light, syrupy consistency. Blend with a stick blender until it is almost smooth. Cool fully.

7. To assemble, create a layer of cake on the base of the trifle dish. Top with a layer of caramel followed by ice cream. Repeat this step until you have used up all the ingredients. Drizzle the final layer of ice cream with the cranberry coulis.

8. Serve immediately or cover with cling film and place in the freezer until ready to serve.

TIP: To achieve the perfect scoop, try running your scoop under warm water, shake to remove any excess water before inserting it into the ice cream. Repeat between scoops and you will simply glide through Kelly’s dreamy ice cream!