Start off your summer with a cool trifle! This recipe is great with any summer fruit - why not try it with raspberries or strawberries?
Total time: 30 minutes
Serves:
You will need:
4-6 trifle sponges with jam or 1 Swiss roll
½ lb (225g) blackberries (frozen)
1lb (450g) cooking apples (peeled, cored, and thinly sliced)
3 oz (85g) granulated sugar
4 tbsp wine
For 1 pint of custard:
1 pint (560ml) of milk
2 eggs
4 oz (115g) caster sugar
1 oz (28g) flour
1 tbsp cornflour
2 oz (57g) butter
Vanilla essence
Cream and biscuits to decorate
N.B. This trifle will freeze.
Method:
- Jam the trifle sponges (or swiss roll) and arrange in the base of the dish. Soak with wine.
- Place blackberries, apples and sugar in a bowl. Cover and microwave on full power for 4 minutes or until fruit is tender. Stir.
- Spread fruit over the sponge and allow to cool.
- To make the custard, bring the milk up to boiling point in a bowl or jug. In a mixing bowl, mix the eggs, sugar, flour and cornflour. Pour on the hot milk while whisking.
- Place this in the microwave and cook on full power for 4-6 minutes, or till the mixture is thickened. Whisk halfway through.
- Whisk to cool slightly. Add vanilla essence and butter, then pour over the fruit.
- Allow trifle to cool and set. Decorate with cream and biscuits as desired.
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