Trifle and Caramel Slice recipes

Hey,
I am dying for a triffle and some caramel slice..does any one know where I can buy a caramel slice or even better anyone got a recipe...they´re some things I simply crave for..

caramel slices are easy peasy! just make short bread- find the answer on the internet to that. then put caramel on the top - answer on the internet, then cover in chocolate!

ooooh lots of butter and sugar is the key to success. oh and non stick cook stuff!

Trifle is easy to make too - even I can manage it! Just buy in some sponge fingers, jelly, tinned fruit and custard powder/vanilla sauce powder & cream if desired. I'll even come and help you eat it if you like as it seems we're in the same neighbourhood

Posh trifle: sponge fingers or sponge cake, spread with raspberry or strawberry jam if you like, layered with raspberries or other frozen berries, soaked in plentiful gloops of sherry or dessert wine, topped with custard and cream.

*goes off to prowl around fridge like stalking tiger*

Raspberry schnapps or Crème de Framboise are what I now use instead of sherry. Probably because I love a glass of chilled Fino too much to put it in trifle. Sponge fingers (Löffelbiskuit) spread with raspberry jam (I use Schwarztau Samt - it has no pips), fresh or defrosted raspberries, the alcohol, UK raspberry jelly crystals (I bring it over but English/Expat shops will do them) and left to set.
A layer of Bird's custard made thickly on top, then left to set again, then whipped cream.
Not definitive but that's how I make mine.

fantastic thanks... Would love to eat some Tiffle...where abouts do you live?

@Katrina:
Fair play to you, raspberry schnapps would be too powerful for me even in trifle, but Creme de Framboise is a brilliant idea. I see no contradiction, though, between putting several good slugs of sherry into a trifle and putting several good slugs of sherry into the cook's glass (and, later, gullet) - seems to me they're complementary - but I reckon amontillado is perhaps better in trifle and fino is better in the cook. I think jelly just gets in the way of a good trifle.

Aye crusoe, amontillado or indeed an oloroso would be right for a trifle, but fino should be in the cook. Must admit to a jelly fetish, I love the stuff.

Love it too but separately - I like my trifles creamy rather than wobbly and I think the jelly kills the sherry taste. But whatever floats your boat (and if you have enough fino to float a boat niceties cease to matter).

Is custard really called Eier Kreme in German, like LEO tells me it is? If so, where can I buy it and what's the difference between that and and those little packets of powdered Vanilla Soße?

Custard is completly different to Vanilla sauce. The latter is more liquid. Have you tried to buy some powdered custard here ? I don't know whether you can find it but it might be worth giving it a try.

Thanks. I didn't even know there was such a thing as powdered custard (I've not cooked much with custard and have usually just had it in restaurants). What would it be called, Eier Krem Pulver?

Arrrrgh! Bird's Custard powder - every true Brit has a pot or two in store...

No idea how its called here but have you tried Pommeroy and... store ? Otherwise I am sure that you could find a fellow tter who is going to the UK willing to bring some for you!

alimess, I always thought the only difference was how much milk/cream goes into it. I use the packets of Vanillesauce and add more or less milk/cream/mixture as required, plus vanilla sugar (the sort with black specks in if you want to convince people it's the real deal). Or there's a Dr. Oetker type called Sahnepudding which is less bright yellow-E-numbery and tastes creamier. Add a dash of extra vanilla (plus any type of alcohol you reckon suits what you're doing) to that one and you're away.
For purists: Yes yes, I know custard should be made from eggs, not packets. But there are times when you can't be arsed to stand over a double boiler whisking your hand off. Comfort food should be comfortable.