Baked raspberry & bramble trifle with Drambuie

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1. The day before, preheat the oven to fan oven 140C/conventional 160C/gas 3. Tip the raspberries over the base of a large deep, ovenproof dish. Press down lightly with the back of a spoon to release some of the berry juices.
2. Cover the raspberries with the slices of cake, then spoon over the Drambuie and orange juice. Leave to soak for 10 minutes.
3. Whisk together 600ml of the double cream with the eggs, sugar, orange zest and vanilla extract or essence. Spread the jam over the sponge to cover completely then slowly pour on the custard mixture.
4. Sit the dish in a roasting tin with enough hot water to come at least 5cm up the sides. Bake for 1 hour-1 hour 10 minutes, or longer depending on the height and width of the dish. The custard should be just set with a little wobble left in it. Leave to cool then cover with cling film and keep overnight in the fridge.
5. To serve, whip the remaining cream until it just holds its shape, then spoon it over the custard. Scatter over the raspberries and toasted shortbread and finish with a dusting of icing sugar.

873 kcalories, protein 9g, carbohydrate 53g, fat 70 g, saturated fat 42g, fibre 2g, salt 0.58 g

'We loved the combination of tastes of this dessert and the custard was surprisingly easy to get right.'

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• Penny

  22 November 2007

  Penny rated and commented on this recipe

  

  This is a wonderful dessert, but you need plenty of room to enjoy. It's really filling but totally delicious. The recipe has been past on to lots of friends who just love it. Treat yourself!

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• ermintrude

  31 December 2007

  ermintrude rated this recipe

  

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• holliday

  31 December 2007

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• DaisyMay

  04 January 2008

  DaisyMay rated and commented on this recipe

  

  Absolutely delicious! Fantastic for christmas time when you want to make something that extra bit special.

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• COF

  18 January 2008

  COF commented on this recipe

  Tried this on New Year's Eve - everyone voted it a winner. Good way to start the new year!!

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• COF

  18 January 2008

  COF rated this recipe

  

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• ND

  22 January 2008

  ND commented on this recipe

  This was easy to make, and enjoyed by everyone. Will definitely be making this again.

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• nicnic

  26 January 2008

  nicnic rated and commented on this recipe

  

  was really looking forward to this but found it just a little too sweet and it was very filling. having said that everyone cleared their bowls!!!!!

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• Suzanna

  09 February 2008

  Suzanna rated and commented on this recipe

  

  Would definitely do this again. Delicious and very easy.

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• Caz

  17 February 2008

  Caz commented on this recipe

  Recipe was really easy to follow and outcome was delicious. Would use less cream next time and more raspberries to try and balance out the richness of the custard & cream.

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• Michelle

  16 March 2008

  Michelle rated and commented on this recipe

  

  Gorgeous - converted a trifle-hater and was described by my guests as the best trifle they'd ever tasted. A great prepare-ahead crowd-pleasing pud.

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• Jacks

  20 September 2008

  Jacks commented on this recipe

  Sounds lovely! Could i leave out the whisky? or prepare it with something else instead?

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• Michael Wailes

  30 December 2008

  Michael Wailes rated and commented on this recipe

  

  Great stuff. First trifle I've made and will make this again. Rich but delicious. The tartness of the raspberries counteracts with the richness of the custard and cream very well. For this reason, as the poster above says, would probably use slightly more raspberries next time.

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• Kate James

  05 April 2009

  Kate James rated and commented on this recipe

  

  I've made this a few times and although it tastes great I can't seem to master the presentation so it always looks a bit of a mess.

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Ingredients

• 350g raspberries , fresh or frozen, plus extra to decorate
• 225g/8oz Madeira cake or any other light sponge, thinly sliced
• 5 tbsp Drambuie whisky
• 1 large orange , grated zest and juice
• 1l double cream
• 4 eggs
• 85g golden caster sugar
• few drops vanilla extract or essence
• 8 tbsp bramble jam or jelly
• 5 bought shortbread biscuits , coarsely crumbled and lightly toasted
• icing sugar , to dust

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Difficulty and servings

Serves 8

Preparation and cooking times

Ingredients

• 350g raspberries , fresh or frozen, plus extra to decorate
• 225g/8oz Madeira cake or any other light sponge, thinly sliced
• 5 tbsp Drambuie whisky
• 1 large orange , grated zest and juice
• 1l double cream
• 4 eggs
• 85g golden caster sugar
• few drops vanilla extract or essence
• 8 tbsp bramble jam or jelly
• 5 bought shortbread biscuits , coarsely crumbled and lightly toasted
• icing sugar , to dust

873 kcalories, protein 9g, carbohydrate 53g, fat 70 g, saturated fat 42g, fibre 2g, salt 0.58 g

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