Strawberry & ginger trifle

SERVES 8 YORKSHIRE SPONGE

150g unsalted butter 150g golden syrup 40g black treacle 150g soft brown sugar 150g self-raising flour 115g oats 8g ground ginger 1 ½ tsps nutmeg, ground 1 ½ tsps mixed spice 2 eggs

STRAWBERRY JELLY 6 gelatine leaves 350g frozen strawberries, defrosted, blended 125g caster sugar GINGER CUSTARD 500ml whole milk 1 tsp ground ginger 8 egg yolks 130g caster sugar 100g plain flour CREAM 50g icing sugar 1 vanilla pod, scraped 300g cream TO SERVE 150g frozen strawberries, defrosted, nuts, chopped

1

To make Yorkshire sponge, melt butter, syrups and brown sugar in a saucepan. Place flour, oats and spices into a mixer, on a low speed, to combine. Add butter mixture and mix until incorporated. Finish with the eggs and beat for 5 minutes or until smooth and pale.

Bake in a lined 900g loaf tin at 160°C for 25 minutes.

2

To make strawberry jelly, soften the gelatine in a bowl of cold water and squeeze to remove all the water. Warm the blended strawberries in a saucepan with sugar and gelatine. Pour through a fine-mesh sieve or coffee filter to make the liquid become clear.

3

To make ginger custard, place milk and ginger into a saucepan, heating until just before it reaches the boil.

Whisk egg yolks and sugar together, then add flour and milk mixture. Pour into a saucepan and cook on a low heat, whisking for 5 minutes or until the custard thickens. Chill down in a tray and cover with greaseproof paper to cool.

4

To make cream, add icing sugar and vanilla seeds to the cream. Whip cream to stiff peaks, then transfer to a piping bag for serving.

5

To assemble, dice Yorkshire sponge into chunks and add to the bottom of a serving glass. Place a few of the defrosted strawberries on top. Pour strawberry jelly into the glass, over the defrosted strawberries and diced sponge, and transfer to the fridge to set. Spoon a layer of ginger custard onto the top of the strawberry jelly. Pipe dots of the cream on top until the whole glass is covered. Garnish with chopped nuts.