Parkin, Peanut and Milk Chocolate Trifle

Parkin, pecan and chocolate trifle
  • 8 servings
  • 60 minutes to prepare
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  • 200g crunchy peanut butter
  • 1 salted caramel sauce
  • 1 parkin loaf, diced
  • 50ml coffee liqueur
  • 150g milk chocolate, grated
  • 1x500ml tub vanilla custard
  • 1x450ml tub double cream, whipped
  • 25g peanuts, chopped


1. Mix together the peanut butter and salted caramel sauce until it’s combined and smooth.
2. In a large trifle bowl, place half of the diced parkin and drizzle with a little coffee li-queur. Spread with half of the peanut butter and caramel sauce mix.
3. Add 1/3 of grated milk chocolate and then 1/3 of custard.
4. Repeat the layers and then top with whipped cream.
5. Finish with more grated chocolate and garnish with a few chopped peanuts.

Chef’s Tip:
This recipe can be made up the day before needed, just top with whipped cream and your garnishes on the day you’re going to serve.