Rum-laced raspberry trifle

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olive magazine

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1. Spread the cake cubes with a little of the ginger preserve then divide between 6 small glasses or dishes and sprinkle the rum over. Leave to soak for a few minutes, then arrange the raspberries on top.
2. To make the custard, pour the milk into a saucepan and add the vanilla seeds. Bring almost to the boil, then set aside. Beat the egg yolks, corn¯ our and sugar together in a heatproof bowl and pour on the milk, whisking all the time.
3. Return the mixture to the rinsed-out pan and stir over a medium heat until the custard thickens and comes to the boil. Allow to cool slightly, then pour it over the raspberries and sponge. Leave to cool completely, then cover and chill for a couple of hours. Softly whip the cream and spoon on top of the custard. Scatter with ¯ aked almonds to serve.

Per serving

475 kcalories, protein 7.6g, carbohydrate 30g, fat 35.6 g, saturated fat 17.3g, fibre 1.1g, salt 0.31 g

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Ingredients

• 100g Madeira cakes , cut into cubes
• 2 tbsp ginger preserve
• 2 tbsp dark rum
• 150g frozen raspberries , defrosted
• 284ml carton double cream
• 2 tbsp flaked almonds , toasted

CUSTARD

• 450ml milk
• 1 vanilla pod , seeds only
• 4 egg yolks
• 1 tbsp cornflour
• 50g caster sugar

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 30 minutes + chilling

Ingredients

• 100g Madeira cakes , cut into cubes
• 2 tbsp ginger preserve
• 2 tbsp dark rum
• 150g frozen raspberries , defrosted
• 284ml carton double cream
• 2 tbsp flaked almonds , toasted

CUSTARD

• 450ml milk
• 1 vanilla pod , seeds only
• 4 egg yolks
• 1 tbsp cornflour
• 50g caster sugar

Per serving

475 kcalories, protein 7.6g, carbohydrate 30g, fat 35.6 g, saturated fat 17.3g, fibre 1.1g, salt 0.31 g

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