Recipe - Warm Winter Trifle With Blackberries

6 Trifle sponges
3 Eggs and 3 yolks
25 g Golden castor sugar
300 ml Double cream
300 ml Half fat milk
1 tablespoon Brandy or liqueur
325 g Blackberries or packet of
frozen mixed
; berries
1 teaspoon Vanilla essence/vanilla
extract

FOR THE MERINGUE
3 Egg whites
175 g Unrefined soft brown sugar
Flaked almonds; toasted

1 Butter a 2 pint baking dish and spread the fruit evenly over the base
if using frozen fruit, defrost slightly. Sprinkle with brandy or liqueur.

2 Slice the trifle sponges and cover the fruit evenly. In another bowl, mix
the eggs, egg yolks and sugar. Add the milk, cream, essence and whisk
together.

3 Strain this custard over the sponges and leave to soak in for 10 minutes.
Preheat oven to 180c/350f/Gas 4. Place the dish in a roasting tin and pour
in enough boiling water to come halfway up the dish.

4 Bake in the oven for 4045 minutes until the custard is set. Whisk the
egg whites to a stiff peak stage, add the sugar and beat until glossy.

5 Cover the top of the pudding with meringue, sprinkle the almonds on top
and return to the oven to brown the meringue. Serve straight away.

Converted by MC_Buster.

Recipe by: Good Living

Converted by MM_Buster v2.0l.