Cranberry and pistachio trifle

This British classic has been given a fabulous festive makeover.

SERVES 10 PREP 30 MINS, PLUS 3 HRS MACERATING AND SETTING TIME. START THIS RECIPE THE DAY BEFORE

✱ 200g frozen cranberries, defrosted and halved

✱ 2tbsp caster sugar

✱ 280g Madeira loaf cakes, cut into about 4cm-thick slices

✱ 100g pistachios, roughly chopped, plus extra for decorating

✱ 600ml double cream

✱ 4tbsp brandy

✱ 250ml custard

FOR THE JELLY:

✱ 8 sheets platinum-grade gelatine

✱ 4tbsp caster sugar

✱ 800ml cranberry-based juice, such as Morrisons clementine, blood orange and cranberry

YOU WILL NEED:

Mini sparklers (optional)

2ltr trifle/serving bowl

1 The day before, macerate the cranberries in the sugar for 3 hrs.

2 To make the jelly, soak the gelatine leaves in cold water. Put the sugar in a small pan with 200ml water and heat, stirring until the sugar dissolves. Bring to a simmer. Remove from the heat and stir in the softened gelatine leaves followed by the juice. Set aside to cool.

3 Line the trifle bowl with half the cake. Pour over half the jelly mixture, then chill until set. Keep the remaining jelly at room temperature.

4 Sprinkle half the crushed pistachios over the set jelly, followed by half of the cranberries.

5 Softly whip 400ml double cream with the brandy and fold in the custard. Spoon half into the trifle dish. Top with the remaining cake and pour over the remaining cranberry jelly. Chill to set.

6 Top with the remaining cream mixture, pistachios and cranberries. Cover and chill.

7 On the day, softly whip the remaining 200ml cream and pile onto the trifle. Decorate with remaining pistachios, extra cranberries and sparklers to serve, if liked.

Per serving: 574 cals, 42g fat, 23g sat fat, 40g carbs