Puddings Recipes - Blueberry Trifle Recipe

Ingredients

SERVES 6

• 350g/12oz Madeira cake, cut into cubes

• 175g/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

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Method:

1. Put the cake into a 2.4liter/4pt glass serving bowl. Mix the wine with 2 tablespoons cordial and pour over the cake.

2. Dot the blueberry conserve over the cake, then pour the custard on top.

3. Whip the cream into soft peaks, then fold in the remaining cordial and half the blueberries. Add to the trifle.

4. Cover and chill overnight. Scatter with the nuts and remaining blueberries before serving.