Cranberry & Eggnog Trifle

ServeS 16

300g (10oz) cranberries 100g (3½oz) golden caster sugar

200g (7oz) sponge fingers, broken into chunks

300g (10oz) raspberries 135g packet raspberry jelly, broken into squares

2tbsp sloe gin

250ml (8fl oz) cranberry and raspberry juice drink

600ml (1pt) double cream 1tsp vanilla bean paste

¼tsp freshly grated nutmeg 3tbsp Advocaat

500g carton chilled vanilla custard

75g (2½oz) ratafia biscuits

1 Put the cranberries in a pan with the sugar. Cook over a gentle heat for 5 mins, remove and set aside a few cranberries for decoration, then continue to simmer remaining cranberries for a further 5 mins. place the sponge fingers in a glass bowl. scatter most of the raspberries (reserving a few for decoration) over the top and pour in the cooked cranberries.

2 Dissolve the jelly in 250ml boiling water then stir in the sloe gin and juice drink. pour the jelly over the fruit in the bowl and chill until set.

3 Using an electric mixer, whisk together the cream, vanilla bean paste, nutmeg and advocaat until thick enough to form soft peaks. lightly fold in the custard. spoon half this eggnog mixture over the set jelly, scatter the ratafia biscuits on top then cover with large spoonfuls of the remaining eggnog. pile the reserved cranberries and raspberries on top to decorate.

PER SERVING:

341 calories, 22g fat (13g saturated),

28g carbohydrates