To make this boozy bonanza of a Christmas trifle begin by soaking the fruit overnight in the ruby rich sherry. At the same time, take the largest glass dish you have, and break up your carrot cake until it covers the bottom of the dish to perhaps half an inch. Carefully sprinkle the whole area with the Tia Maria coffee liqueur and mix in the chocolate buttons evenly. Leave this soaking overnight as well.
Next morning, add the marinated fruit on top of the now delicious smelling sponge mix, and use what remains of the fruit marinade – mixed with around a pint of coca-cola, to make a sumptuous jelly. Gently heat the cola to boiling point and rapidly dissolve in the jelly crystals, then pour over the contents of the glass dish and leave to set, which may take about a few hours on the top shelf of the fridge.
When this has set and cooled, you need to take your whole milk and set it on the hob to boil, as it does so, stir in the mix you made earlier with a little milk and the custard powder, stirring the whole into a thick mixture. Turn off the heat, and then whisk in the sugar and the bailey’s Irish Cream liqueur. Take the glass dish from the cooler and pour the custard mix over it whilst still hot and runny. Allow the whole, once more, to cool for a few hours.
Finally, on the day you want to serve it up to your eager diners, whisk up the whipping cream to a stiff consistency, adding a little brandy if desired, and spread it liberally, dotting the whole with glace cherries and dusting with the crumbled milk chocolate flake mixture. Alternatively, as in the picture, you can decorate the cream topping with sugared slices of those delicious orange and lemon slices, drizzled with a nice orange liqueur. The choice is really yours, but both versions are equally decadent and delicious. Warn your guests that they should probably avoid driving after eating a decent portion of this incredibly wicked and boozy dessert delight, and then join in with them in polishing it off.
I have been writing for pleasure for half a century, but only started writing for money around 1994. Since then I have had a few thousand articles, stories and poems published on line and in print all round the world.
I am now 63 years old, male, from Burnley in the UK, and apart from writing, I love to read - mainly crime thrillers, conspiracy theory books and science fiction, though I also love films, gardening and chatting with my wife who is also my best friend.
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