Blueberry trifle

Blueberry trifle


Ingredients

350g/12oz Madeira cake, cut into cubes
175ml/6fl oz white wine
125ml/4fl oz elderflower cordial 3 tablespoons blueberry conserve
500g/1lb 2oz custard
250ml/9fl oz double cream 100g/4oz blueberries
1 tablespoon pistachio nuts, finely chopped

• Put the cake into a 2.4-litre/4pt
glass serving bowl. Mix the wine with 2 tablespoons of the cordial,
and pour over the cake.
• Dot the blueberry conserve over
the cake, then pour the custard on
top. Whip the cream into soft
peaks, then fold in the remaining cordial and half of the blueberries. Add to the trifle.
• Cover and chill overnight. Scatter
with the nuts and remaining
blueberries before serving.


serves 6