Old English sherry trifle
The caramel will go sticky if it's left exposed to the air. So, once made, store in an airtight container with baking parchment between layers, and finish decorating the trifle just before serving.
Serves: 6-8
Calories per serving: 480
Fat per serving: 28g
8-10 trifle sponges
4-5 tbsp raspberry jam
250-350g (8-12oz) raspberries
175ml (6fl oz) sherry
500g (18oz) carton chilled ready-made custard
284ml (1/2pt) carton double cream
1-2 tbsp toasted flaked almonds
125-175g (4-6oz) caster sugar
Heatproof board, lined with baking parchment
1. Cut sponges in half horizontally and sandwich layers together with jam. Place in the base of a serving dish, layering with raspberries (reserving a few for decoration), then pour sherry over. Leave for 5 mins for sponges to soak up sherry.
2. Spoon custard over the top. Lightly whip cream and spoon on top. Scatter over reserved raspberries and almonds.
3. To make caramel decoration (optional): Pour 4 tablespoons water into a small saucepan and add the sugar. Place pan over a low heat and stir until the sugar dissolves. Brush down sugar crystals on the side of the pan, using a damp pastry brush. Boil mixture rapidly until it turns golden.
4. Remove pan from heat and plunge base into a bowl of cold water to prevent caramel cooking further. Leave mixture to settle for a few seconds, then use a spoon to drizzle it onto the baking parchment. Leave to cool and set.
5. Peel caramel from baking parchment and stick into cream just before serving.
Not suitable for freezing.
