Video recipe: Black Forest trifle

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Watch and follow along as the Woman's Weekly cookery editor, Sue McMahon, creates a delicious Black Forest trifle - it's a great alternative to the traditional Christmas Pudding.

This recipe can be found in the 17th November issue of Woman's Weekly magazine.

Serves: 8 -10
Calories per serving: 436
Fat per serving: 29g
Saturated fat per serving: 15g

425g can black cherries in syrup
250g chocolate finger cakes or marble cake
4 tbsps kirsch
100g bar plain chocolate
500g pot vanilla custard
284ml pot double cream
142ml pot single cream
1tbsp icing sugar
½ tsp vanilla extract

1. Drain the cherries in a sieve over a bowl and reserve the syrup. Set the cherries aside.
2. Arrange half the finger cakes in the base of a large trifle bowl, breaking them in half as you put them in. Spoon over 6 tablespoons of kirsch. Scatter half the cherries over.
3. Grate about 2 tablespoons of chocolate from the bar. Set aside for decoration.
4. Melt the rest of the chocolate in a bowl, in the microwave or over a pan of simmering water. Then warm the custard through for a minute until just warmed, stirring half way through.
5. Mix the melted chocolate into the warm custard and beat well. Chill for 10 mins or longer.

See the next page for part 2 of the video and the remaining steps