Another delicious trifle from Diana Henry.
Ingredients
- For the custard:
- 4 large egg yolks
- 65 g sugar
- 2½ tbsp cornflour
- 250 ml whole milk
- 300 ml double cream
- 2 tsp vanilla extract
- For the apples and blackberries
- 8 in Bramley Apples they should weigh just under 2kg total
- 100 g caster sugar plus 2 tbsp for sprinkling on top of the berries
- 175 g sponge fingers or sponge cake sliced into fingers
- 4 tbsp apple juice or whisky or a mixture of both
- 500 g blackberries plus extra to decorate
- 300 ml whipping or double cream
- 2 tbsp soft light brown sugar
- Finely grated zest of ½ lemon and a squeeze of juice plus extra zest to decorate
- For the butterscotch
- 75 g butter
- 125 g soft light brown sugar
- l50ml double cream
- 75 g butter
- 125 g soft light brown sugar
- l50ml double cream
Servings:
Instructions
- For the custard, put the egg yolks, sugar and cornflour in a large bowl and mix well. Heat the milk, cream and vanilla in a large saucepan until just below boiling, then remove from the heat and slowly pour them over the sugar and egg mixture, whisking continuously.
- Clean the pan, put the egg and cream mixture into it and heat over a medium-low heat for 2-3 minutes, stirring all the time, until thickened. If any lumps appear, whisk the mixture or beat hard with a wooden spoon until it’s smooth. Pour into a large bowl and cover with cling film. Leave to cool completely.
- Peel and core the apples and chop the flesh roughly. Put in a saucepan with about 75ml water and the caster sugar. Cover with a lid and stew over a low-medium heat until completely soft. Make sure the apples don’t catch on the bottom of the pan, and stir every so often to help break them up. Leave to cool.
- Put all the ingredients for the butterscotch into a saucepan with a pinch of salt and heat to melt the butter, stirring to help the sugar dissolve. Stir everything around and bring to just under the boil. Turn the heat down to a brisk simmer and cook for about 5 minutes. It will thicken slightly. Leave this to cool, too.
- Lay the sponge fingers in the bottom of a glass bowl of approximately 2-litre capacity. Moisten with some whisky or apple juice, or both. Spoon the apples on top, then the butterscotch sauce, then the blackberries. Sprinkle the 2 tbsp caster sugar on top of the berries, then add the custard.
- Cover the bowl with cling film and put it in the fridge until the next day.
- Just before serving, beat the cream until it’s holding its shape, then add the brown sugar and the lemon zest and some juice. Spread this on to the custard and decorate with blackberries and more zest.
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