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
Converted by MM_Buster v2.0l.