Blueberry and Vanilla Trifles

cook 20 mins
Tags: Quick eats
  • 250 g (8 oz) blueberries, plus extra to decorate
  • 25 g (1 oz) caster sugar
  • 2 tablespoons crème de cassis or blackcurrant cordial
  • 1 tablespoon water
  • 250 g (8 oz) shop-bought Madeira cake, cubed
  • 500 g (1lb) pot fresh vanilla custard
  • 300 ml (1/2 pint) double cream
  • 25 g (1 oz) toasted flaked almonds
  • Place the blueberries, sugar, cassis or cordial and measurement water in a small saucepan and cook over a low heat, stirring, until the sugar has dissolved. Cook gently for 2–3 minutes until the berries start to burst, then pour into a bowl and chill for 10 minutes.
  • Divide the cake between 6 glasses and spoon over the blueberries and their juice. Spoon the custard over the tops.
  • Lightly whip the cream with a hand-held electric whisk in a bowl until it forms soft peaks, then spoon over custard. Decorate with the extra blueberries and toasted almonds. Serve immediately or chill until ready to serve.
Like This? Try These
More on Food