May

22

Searching for a fruity adult dessert then why not try this apricot trifle. Made with apricots soaked in larger and finished off with custard and cream. Delicious!

Serves 6-8

Ingredients

225g (8oz) dried apricots
30g (1oz) caster sugar
150ml (¼) pint lager
8 trifle sponge cakes
3 tbsp raspberry jam
custard powder
1 pint milk
2oz shelled walnuts
5fl oz double cream
2 tbsp milk

Method

Place apricots in a bowl and sprinkle with the caster sugar.

Pour lager over and leave in a cool place overnight.

Pour apricots and liquid into a pan, bring to the boil and simmer for 10 minutes or until the apricots are tender.

Strain the liquid off and reserve.

Cut the sponges in half then sandwich together with the jam.

Reserve 4 apricots and mix the rest with the sponges.

Place in a glass dish and pour the reserved liquid (syrup) over the top.

Make up one pint of custard with custard powder, milk and sugar.

Leave to cool stirring occasionally.

Reserve 4 walnuts, chop the rest and stir into the custard.

Pour over the sponges and leave to set.

Whisk the cream and milk together until the cream just holds its shape.

Pipe it in a lattice design on the custard and stars around the edge.

Decorate with the walnuts and apricots.

Chill until ready to serve.


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