Little Festive Trifles
Get the “wow” factor with these heavenly hot trifles. They’re sensational! Ingredients (Serves 2)
30g glacé cherries, halved 50g jumbo raisins
3-4 sponge fingers, broken in half
2tbsp custard powder 200ml milk
3tbsp caster sugar
1 egg white
Put the glacé cherries and raisins into a heatproof bowl and cover with boiling water. Leave for 10min, then drain well. Add the sherry and leave to soak for about 1 hour, or overnight.
Put the sponge fingers into the base of 2 heatproof glass dishes or ramekins. Share the fruit between them, including any liquid.
Blend the custard powder with the milk in a small non-stick saucepan. Heat until thickened and smooth. Stir in 1tbsp sugar, then pour into the dishes.
Preheat the oven to 190°C, fan oven 170°C, Gas Mark 5. Whisk the egg white in a grease-free bowl until it holds its shape. Add the remaining 2tbsp sugar and whisk until stif f peaks form. Pile onto the desserts and bake for 5-6min, until golden. Ser ve at once.
Calories per serving
Preparation time: 20min, plus soakingCooking time: 5-6min Prepare ahead, finishing off with the meringue topping when ready to serve.