Berry Trifle

Ingredients

Serves 6

To make the sponge:
50g (2oz) low fat soft margarine suitable for baking
6 tbsp Hermesetas Granulated
1 large egg
50g (2oz) self raising flour
1 tsp baking powder

To make the custard:
3 egg yolks
4 tbsp Hermesetas Granulated
1 tbsp cornflour
300ml (½pt) skimmed milk
1 tbsp Malibu liqueur, optional
50g (2oz) red currants
175g (6oz) strawberries, sliced
100g (4oz) raspberries
100g (4oz) blueberries
6 tbsp orange juice or mixed fruit juice
15g (½oz) shredded coconut, toasted

Preparation

Preheat the oven to 190ºC (375ºF, Gas Mark 5) and line 6 patty tins with paper cake cases.

Beat the margarine and the Hermesetas Granulated together. Add the egg with a little of the flour and mix. Sieve the rest of the flour and baking powder together and fold into the mixture. Divide between the cake cases and bake for 15 minutes until brown and well risen. Leave to cool.

Put the egg yolks, the Hermesetas Granulated and cornflour into a bowl and beat together. Heat the milk and when warm gradually mix it into the egg mixture. Return the liquid to the pan and stirring all the time bring the custard to the boil.
Cook until it thickens. Cover with a piece of damp greaseproof paper and leave to cool. Stir in the Malibu if required.

To serve remove the paper cases from the cakes, break each cake up slightly and arrange in the bottom of 6 sundae glasses. Mix the fruits together and divide between the glasses, reserving a few pieces for decoration. Spoon over the juice. Finally add a layer of custard and top with the toasted coconut and reserved fruits. Eat on day of making.

	kJ	kcal	Carbohyd.g	Fat
Portion	750	180	19.0	9.0