RASPBERRY TRIFLE

 

 RASPBERRY SPONGE & CREAMY VANILLA CUSTARD CREAM

 

INGREDIENTS

(makes 4)

FOR THE MINI VICTORIA SPONGES

4oz butter

4oz caster sugar

2 eggs

4oz self raising flour

5ml vanilla extract

 

REST OF INGREDIENTS

8 tbsp raspberry jam

600ml double cream whipped to soft peaks

500ml custard brought or (recipe below)

 

 

Simple basic sponge method, cream the butter and sugar together until light, pale and fluffy, beat in the eggs one at a time with a tbsp of flour with each egg, once incorporated add the vanilla extract and then beat for a couple of minutes until light and fluffy.  Now fold in the flour gently careful not to knock out to much air.  Fill your cake tin or individual cake tray or muffin pan and bake for at 180 degrees for 15 minutes for minis and 30-45 minutes for a larger cake.  To check if cooked insert a skewer in the centre of the cake and if it comes out dry and clear the cake is done.

 

FOR THE CUSTARD

1 carton of quality custard or

300ml jersey full cream milk

4 egg yolks

150g caster sugar

5ml vanilla extract

 

 

Patience is the key here, whisk the egg yolks and sugar until light, pale and fluffy then whisk in the vanilla and milk bringing all the ingredients together, gently heat to almost a simmer for a 5 minutes to thicken, when you can draw a line through the pan and it stays for just a split second then your custard is cooked.  Leave to cool and set.

 

 TO ASSEMBLE THE TRIFLE

Break the Victoria sponge up roughly and place in the bottom of your trifle dishes then spoon over a tbsp of the raspberry jam followed by some custard, and a little cream now repeat this again and then finish off with lots of cream on the top, this is a quick and easy pudding, and could be glammed up by having fresh raspberries on top or some dark chocolate shavings.