Apricot & Raspberry Trifle

Serves: 6 Preparation and cooking time: 30 mins.

Ingredients

175 g (6 oz) plain sponge cake (or trifle sponges) Raspberry jam 400 g (14 oz) tin apricot halves 400 g (14 oz) tin raspberries 100 g (4 oz) granulated sugar 50 g (2 oz) plain flour 25 g (1 oz) cornflour 2 medium eggs 600 ml (1 pint) milk 1/2 tsp Schwartz Mace Ground 50 g (2 oz) butter 300 ml (1/2 pint) double cream

Preparation

1. Cut the sponge cake in half horizontally. Spread it with the raspberry jam and sandwich the two halves together again. Cut the sponge sandwich into 2.5cm (1'') cubes and arrange them in the bottom of a large glass serving dish or in individual sundae glasses. Drain the apricot halves and raspberries reserving the raspberry juice. Arrange the fruit on top of the sponge. Pour the raspberry juice over the fruit.

2. Make a custard by blending the sugar, plain flour, cornflour and eggs together in a bowl until the mixture is smooth. Heat the milk gently. Stir the milk gradually into the custard mixture. Add the Mace or Mixed Spice. Place the custard in a pan and cook it over a low heat, stirring constantly until it thickens and just begins to boil. Remove the pan from the heat and beat the custard until it is smooth. Cut the butter

Schwartz Recipe Page 1 of 2 Apricot & Raspberry Trifle into small pieces and add them to the custard. Stir until the butter is completely melted and blended into the custard.

3. Pour the custard over the trifle base. Spread it out to the edges of the dish, covering the trifle base and making a smooth flat surface. Place the trifle in a refrigerator until it is completely cold and the custard is set.

4. Whip the double cream until it is stiff and use it to decorate the trifle.

5. To vary: Use any other fruit and jam, for example, strawberries, cherries and peaches. Replace half the raspberry juice with medium sweet sherry.

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