Happy Christmas Eve to you! As I type this we are just packing up to head 15 minutes down the road to Mum and Dad’s for a few days. Presents are wrapped (except for the one that has yet to arrive, but we will gloss over that). The stuffing and bread sauce are made. Dave is making Paul Hollywood’s Boxing Day pie which we are going to eat on a walk tomorrow, before enjoying our big meal late afternoon. I am beginning to feel excited, Christmas is finally here.
Yesterday was a rare, treaty day all to myself. Our little one was having fun with Granny and Grandpa and Dave was doing his own thing. I celebrated by going to a Pilates class (rock and roll I hear you say) and by making this super easy trifle. I’m calling it a spectacular trifle. It’s loaded with a 2lb of fresh raspberries, a kilo of custard and over a litre of double cream. As I was writing out the ingredients list I realised why I love this trifle so much. It’s basically an excuse to eat a large amount of creamy, fruity goodness. It
The best thing about this trifle, is that it looks and taste amazing and involves basically no cooking. You need to melt some sugar in a large frying pan and pour the caramel over some flaked almonds. If this feels too much you could just toast the flaked almonds in the oven for 6 minutes at 200°C/180°C fan/390°F/gas mark 6. Other than that the most stressful thing you need to do is whip some cream with an electric whisk. You aren’t really cooking, you’re just assembling food. If someone offers to help making this trifle is a great job to give them.
If you want to make your own custard, do. If like me that’s far too much to do at this time of year then just buy some fresh custard. This year I have made the trifle with orange juice, you could easily substitute the orange juice for sherry.
The last thing to tell you is that the frying pan you make the caramel in, is easy to wash. Just fill it with water and after 30 minutes the caramel will have dissolved into the water and then you can wash the pan without a problem.
24 sponge fingers
2 tbsp raspberry jam
4 tbsp orange juice or sherry
50g/2oz flaked almonds
170g/6oz caster sugar
1200ml/2 pints double cream
Carbohydrate per serving – 46g
A trifle bowl – the one I use is 26cm/10¼” wide
1. Spread some jam on each of the sponge fingers and then place jam side down in the trifle bowl. You might need to have two layers of fingers.
2. Pour the orange juice or sherry over the sponge fingers.
3. Top the fingers with the raspberries.
4. Pour the custard over the raspberries.
5. Scatter the flaked almonds onto a sheet off baking paper.
6. In a large frying pan, over a medium heat melt the sugar. The moment all the sugar has dissolved pour it over the flaked almonds. Leave to cool.
7. Pour the double cream into a large bowl and beat with an electric whisk until the cream is just firm.
8. Spoon the double cream in a large circle on top of the custard and then fill in the circle with the rest of the cream.
9. Half an hour before you are ready to serve the trifle, break up the caramel and almonds into shards and use them to decorate the top of the trifle.
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