RECIPES FOR LIFE
and retro British puds
A rich and fruity retro pud providing the perfect end to any meal ...
Strawberry and Blackberry Summer Trifle
Ingredients
• 900g strawberries
• 280g blackberries
• 150g caster sugar
• 475ml double cream , chilled
• 80ml elderflower syrup or lychee syrup
• 1 prepared angel food cake or sponge cake
Method
1 . Reserve a handful of the prettiest whole strawberries and blackberries for topping the trifle . Hull and halve the remaining strawberries , and toss them with the blackberries and sugar in a medium bowl , cover with cling film and set aside until they get juicy , about 1 hour . ( If you ' re in a hurry , set the bowl over a pot of simmering water for about five minutes to speed this up .) 2 . Whip the cream in a chilled bowl until it holds soft peaks . 3 . Fold the elderflower syrup into the cream and keep chilled until ready to assemble the trifle . 4 . Tear or cut the angel food cake or sponge cake into 5cm pieces . Scatter about half the cake on the bottom of a trifle dish or clear glass bowl . 5 . Ladle half of the berries and their juices on top of the cake , and then top with half the whipped cream . Repeat with the remaining cake , berries and cream to finish the trifle . 6 . Garnish the top of the trifle with the reserved whole berries and refrigerate for two and up to 24 hours . Serve chilled .
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