Ingredients
- 700g frozen berries
- 200g caster sugar
- 1l water
- 9 sheets of gelatine, softened
- One orange, juiced
- 75g custard powder
- 2 tbsp golden caster sugar
- ½ tsp cinnamon
- 1 tsp vanilla bean paste
- 1.2l milk
- Madeira cake or any sponge cake, cut into slices
- 5 tbsp sweet sherry
- 450ml double cream
- 2 tbsp icing sugar
- Optional - small biscuits
- 700g frozen berries
- 200g caster sugar
- 1l water
- 9 sheets of gelatine, softened
- One orange, juiced
- 75g custard powder
- 2 tbsp golden caster sugar
- ½ tsp cinnamon
- 1 tsp vanilla bean paste
- 1.2l milk
- Madeira cake or any sponge cake, cut into slices
- 5 tbsp sweet sherry
- 450ml double cream
- 2 tbsp icing sugar
- Optional – small biscuits
To make the jelly put the berries, caster sugar and water in a pan. Give it a few minutes for the sugar to dissolve then take out six tablespoons of fruit and six table spoons of juice and save for later. Let the jam cook for a further five minutes then, with a masher, give all your berries a good press to release their juice. Pass the berry mix through a sieve to get rid of the seeds and skins. Add in the gelatine and stir until dissolved. Add in the orange juice, then set the jelly to one side.
Add the custard powder, golden caster sugar, cinnamon, 1/2 tsp of the vanilla and milk to a pan and whisk on the hob into a nice thick custard.
Let’s get assembling! In a large bowl, line the bottom with the cake slices. Add the sherry to the reserved fruit and juice from before, and pour this over the sponge. Next on is the custard, pour it all in! Set it aside and let it form a skin. Spoon over the jelly once it is cool and starting to thicken. Pop it in the fridge to set.
Whisk the cream, 1/2 tsp of the vanilla and 2tbsp icing sugar in a bowl until thick. Pop that on top of your trifle any way you like – I’ve gone for swirls! Top with the little biscuits – how delightful!