Warm winter trifle with blackberries

6 servings

Ingredients

Quantity Ingredient
6 Trifle sponges
3 Eggs and 3 yolks
25 grams Golden castor sugar
300 millilitres Double cream
300 millilitres Half fat milk
1 tablespoon Brandy or liqueur
325 grams Blackberries or packet of frozen mixed
; berries
1 teaspoon Vanilla essence/vanilla extract
3 Egg whites
175 grams Unrefined soft brown sugar
Flaked almonds; toasted

Directions

FOR THE MERINGUE

1 Butter a 2 pint baking dish and spread the fruit evenly over the base - if using frozen fruit, defrost slightly. Sprinkle with brandy or liqueur.

2 Slice the trifle sponges and cover the fruit evenly. In another bowl, mix the eggs, egg yolks and sugar. Add the milk, cream, essence and whisk together.

3 Strain this custard over the sponges and leave to soak in for 10 minutes.

Preheat oven to 180c/350f/Gas 4. Place the dish in a roasting tin and pour in enough boiling water to come halfway up the dish.

4 Bake in the oven for 40-45 minutes until the custard is set. Whisk the egg whites to a stiff peak stage, add the sugar and beat until glossy.

5 Cover the top of the pudding with meringue, sprinkle the almonds on top and return to the oven to brown the meringue. Serve straight away.

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Recipe by: Good Living

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