20millilitreshedgerow vodka, sherry or orange juice
4fresh blackberriesfor decoration
1applefor decoration
Blackberry and Apple Compote
4medium cooking apples
300gramsblackberries
100gramssugar
2tablespoonwater
Instructions
To make the compote
4 medium cooking apples
Peel, core and dice the apples.
300 grams blackberries, 100 grams sugar, 2 tablespoon water
Put the apples, blackberries, sugar and water into a saucepan and heat gently until the sugar is melted.
Simmer for 5-10 minutes until the apples have dissolved to a pulp.
Leave to cool.
To assemble the trifes
150 grams madeira or other sponge cake, 20 millilitres hedgerow vodka, sherry or orange juice
Cut the cake into cubes and place in the bottom of the trifle dishes, divide the alcohol between the four portions, sprinkling over the cake.
Spoon blackberry and apple compote over the cake. You will have plenty of compote, so add as much as you like but do cover the cake.
300 grams Easy Vanilla Custard Sauce
Cover the compote with custard.
200 millilitres double cream
Whip the cream until it is soft but will hold its shape. You don't have to pipe it onto the trifles but it does look pretty. I used a Wilton 1M piping nozzle. If you don't pipe then simply pile the cream onto the custard.
25 grams flaked almonds, toasted
Toast the flaked almonds in a dry frying pan on a medium heat, moving them around until they are a golden brown.
4 fresh blackberries, 1 apple
Just before serving, Sprinkle the toasted almonds over the trifles and add fresh blackberries and a half slice of apple.
Notes
You can make a large trifle instead of individual bowls, just follow the same steps.