X FACTOR PUDS
These wow-worthy desserts are sure to impress your guests, whatever the occasion
Jelly & custard trifle squares
This stunning retro dessert is made using cheat’s ingredients (you don’t have to reveal that to anyone, though), and it’s completely make-ahead. Serves 12 Prep 25 mins plus 3 hrs setting and cooling Cook 5 mins
2 x 300g shop-bought madeira cakes 5 tbsp sweet sherry
2 gelatine leaves
500g fresh custard
2 x 135g blocks raspberry jelly
150g frozen berry mix
150ml double cream
1 tbsp golden caster sugar toasted flaked almonds and
sprinkles, to serve
1 Line a deep 20 x 25cm baking tin with a sheet of baking parchment so it goes along the bottom and up the sides. This will make it easier to lift the trifle out. If you’re using a loose-bottomed tin, tightly wrap the base in foil. Slice the cakes horizontally and arrange snugly into the base of the tin. Drizzle with 3 tbsp sherry and set aside.
2 Soak the gelatine in cold water to soften. Heat the custard gently in a saucepan or in the microwave, until hot. Drain and squeeze the gelatine, then stir it into the custard until completely dissolved. Leave to cool slightly, then spread it evenly over the sponge.
Put in the fridge for 30 mins to set.
3 Make up 1 block of jelly following pack instructions and leave to cool for 30 mins. Pour half over the custard, scatter the berries on top, then pour over the rest of the jelly and put in the fridge for 1 hr. Make up the remaining jelly, leave to cool, then pour it over and return to the fridge to set for at least 1 hr more. Can be made up to two days ahead and kept in the fridge.
4 Before serving, whisk the cream and sugar with the remaining sherry until it holds its shape. Tip into a piping bag fitted with a star nozzle. Carefully take the trifle out of the tin and cut into 12 squares. Lift onto plates and pipe a big splodge of cream onto each square. Scatter with almonds and sprinkles to serve.
PER SERVING 380 kcals, fat 15g, saturates 9g,
carbs 52g, sugars 39g, fibre 1g, protein 6g, salt 0.6g