Berry crumble

Serves 4-6 500g frozen berries grated rind and juice of 1 orange 160ml castor sugar 30ml balsamic glaze whipped cream for serving extra berries for serving Crumble 160ml plain flour 60ml castor sugar 50g butter 60ml ground almonds

Combine the berries, orange rind and juice and balsamic glaze in the serving dish and set aside for 15 minutes.

Sprinkle over the crumble and bake at 180°C for 25-30 minutes until crumble is browned and mixture bubbling.

Serve warm with whipped cream and extra berries if desired.

Crumble: Put the flour and castor sugar into a bowl and rub in the butter. Stir in the almonds and mix well.

Berry and banana trifle

Serves 6-8 Custard 500ml milk 5 egg yolks 250ml castor sugar 80ml flour 30g butter 5ml vanilla extract Trifle 1 pkt boudoir biscuits 4 bananas, peeled and sliced 1 packet frozen mixed berries 250ml cream, whipped extra berries for decorating Heat the milk until almost boiling. Beat together the egg yolks, castor sugar and flour.

Add a few spoonfuls of the hot milk to the egg mixture and mix until well blended.

Pour this into the pot with the remaining milk and stir over a low heat until the mixture boils and thickens.

Remove from the heat and stir in the butter and vanilla. Cover the surface of the custard with cling wrap and set aside to cool.

Place a layer of biscuits on the base of the serving dish. Add half the sliced bananas and half the berries.

Pour over half the cooled custard. Add another layer of biscuits, sliced bananas and berries.

Pour over remaining custard. Put in the fridge to set.

Top with the whipped cream and decorate with extra berries before serving.

Madeira cake can be used in place of the boudoir biscuits.