This is a lighter alternative to the Christmas Pudding. It is also very quick and easy to make. The trifle and be made Christmas Eve. This is a dessert all the family will enjoy.
Serves 6
Custard
300ml milk
200ml cream
5 egg yolks
A few drops of vanilla essence or vanilla pod
1 ½ tablespoon cornflour
Method:
Place the milk and cream in a heavy based pan. Heat gently until almost boiling. While the milk is heating whisk together the egg yolks, cornflour, sugar and vanilla essence in a large heatproof bowl until thick and pale.
Pour the hot milk and cream mixture onto the egg mixture whisking well until smooth. Return to the pan and heat gently stirring until thickened. Leave to cool. Stir occasionally to prevent a skin forming on top.
Trifle
150ml/¼ pint port
75g/3oz caster sugar
1 teaspoon ground mixed spice
1 500g bag frozen forest fruits
200g/7oz Madeira cake broken into chunks
500ml/½ pint whipping cream
chocolate curls to garnish
Method:
Place the port, sugar and mixed spice in a saucepan, bring to the boil. Reduce heat and simmer for 5 minutes until syrupy. Stir in the frozen forest fruits.
Scatter the Madeira cake over the base of a 1.4 litre/2 ½ pint trifle bowl. Spoon over the forest fruits and syrup. Top with custard. Whip the cream to form soft peaks. Place spoonfuls of cream on top of custard. Chill for 1 hour before serving. You can make this 24 hours ahead but finish with whipped cream just before serving. Sprinkle with chocolate curls. Enjoy.
