Nancy Birtwhistle’s easy take on the ‘platipud’
INGREDIENTS
■■1 lemon curd-filled Swiss roll ■■1 packet lemon jelly
■■3tbsp elderflower cordial
■■1 x 300g tin Mandarin oranges ■■1 leaf gelatine
■■2tbsp Cointreau (optional) ■■4tbsp Bird’s custard powder ■■2tbsp sugar
■■500ml whole milk
■■300ml double cream
■■100g white chocolate chips ■■Sprinkles for decoration ■■2tbsp flaked almonds, toasted
METHOD
■■Cut the Swiss roll (Nancy used her own recipe, available on Instagram) into ½ to ¾ in slices and line the bottom of a one-litre trifle dish or bowl. ■■Make up the lemon jelly as per pack instructions, adding 100ml less water. Add the elderflower cordial instead. Pour over the Swiss roll. Leave in the fridge for two hours or until set.
■■Place the gelatine leaf (you may need to cut it into pieces) in 80ml juice drained from the Mandarins and add to a small saucepan, leave to soak and soften for ten minutes then heat gently until the leaf dissolves.
■■Blitz the drained Mandarins to a thick coulis, add Cointreau, then pour over the juice/gelatine mix and stir well. Add to the trifle and place in the fridge for an hour to set.
■■Make the custard layer by mixing the custard powder, sugar and a little milk from the measured amount to make a paste.
■■Add the rest of the milk, heat in the microwave in 45-second bursts until thick.
■■Cool a little, pour over the set jelly layer, leave in the fridge for about two hours.
■■Meanwhile, melt the white chocolate chips (Nancy did this on a silica mat in the oven as it was cooling from baking her Swiss roll), spread the chocolate into a layer and top with sprinkles before it sets. It can then be broken into rough shards.
■■Before serving the trifle, whip double cream to soft-peak stage and top off the pudding, scatter over the almonds and add the white chocolate shards.