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Chocolate brownie, cherry and honeycomb trifle

By Chef: Sarah Randell
Featured on Homemade
This chocolate brownie, cherry and honeycomb creation from Sarah Randell at Sainsbury's magazine is king of the trifles. You will have more honeycomb than you need, but it’s delicious to eat on its own so box it up and give it as presents. This trifle is ideal for parties or buffets as all the elements are made ahead, leaving just the final assembly to do when you are ready to serve it
Nutrition per serving    (USDA % daily values)


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Ingredients for 12 servings

125.0 ml Pedro Ximenez sherry

480.0 g frozen dark sweet cherries, defrosted

450.0 ml whipping cream

tiny edible gold or silver balls

100.0 g dark chocolate, broken into pieces

100.0 g soft butter

200.0 g light muscovado sugar

2.0 large eggs, lightly beaten

100.0 g plain flour

75.0 g caster sugar

2.0 tbsp golden syrup

1.0 tbsp bicarbonate of soda

100.0 g butter

150.0 g light muscovado sugar

a pinch of sea salt flakes, crushed

100.0 ml double cream

500.0 g ready-made vanilla custard, chilled

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