Hayden Groves’ take on a traditional English pud
I prefer to make 4 individual trifles in glass bowls to show off the layers, however you can make one family sized bowl if you prefer.
75ml dry sherry
1 small orange, juice and grated zest
300g trifle sponge
250g Scottish raspberries
50g seedless raspberry jam
400ml fresh egg custard or good quality ready made
400ml whipping cream
55g toasted flaked almonds
50g piece of dark chocolate
Mix the sherry, orange and zest in a bowl. Slice the trifle sponges into fingers the size of your bowl and spread with the jam.
Dip each piece in the sherry liquor and place them in the bottom of the trifle bowls. Spoon over any remaining liquor.
Reserve 4 raspberries for the top, then scatter the remaining over the sponge, spoon over the custard and place in the fridge for 10 mins.
Whip the cream until it has thickened (not quite soft peaks) spoon over the trifles. Grate over the dark chocolate, scatter the toasted almonds over the top and garnish with the raspberries.
Recipe: Hayden Groves