TRADITIONAL TRIFLE WITH HOME-MADE PLUM JELLY

Ingredients

• 1 strawberry-jam filled Swiss roll (or similar), sliced

• 500ml fresh cream, whipped

• silver sugar balls, to garnish

• white chocolate curls, to garnish

• 1 kg plums, halved and stoned

• 875ml cranberry juice, chilled

• 110g white sugar

• 4 leaves gelatine

• 125ml Cointreau liqueur

• 2 large free-range egg, lightly beaten

• salt

• A few drops vanilla extract

• 250 ml milk

Cooking Instructions

To make the plum jelly:

1. To a saucepan over a medium to high heat, add the plums and cranberry juice.

2. Add 60g of sugar and simmer until the plums are tender and cooked.

3. Soften the gelatine leaves in cool water for 5 minutes.

4. Squeeze out any excess liquid and add to the poached plums, along with the Cointreau.

5. Pour into a trifle mould and chill until set.

6. To make the custard:

7. Pour the eggs into the same saucepan over a medium heat, then add the remaining ingredients.

8. Stir continuously until the custard begins to thicken.

9. Remove from the heat and cool.

10. To serve, top the plum jelly with thick slices of Swiss roll, the vanilla custard and the whipped cream. Garnish with silver sugar balls and white chocolate curls.

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