Prep time:

Cooking time: 30 minutes

Total time:

Serves: 6

340g Blueberries

160g Raspberries

120g Icing Sugar (sieved)

1 x 3 Egg Whisked Sponge

6tbsp Sherry

300ml Double Cream (whipped softly)

20 Pecan Nuts

2tbsp Maple Syrup

250ml Double Cream

250ml Full Fat Milk

1 Vanilla Pod (cut and de-seeded)

6 Egg Yolks

2tbsp Caster Sugar

2tbsp Cornflour (sieved)

Juliet Bidwell creates a twist on a traditional trifle

  1. To make the custard, warm the cream & milk with the vanilla pod & vanilla seeds. Remove from the heat when the milk is scalding.
  2. Whisk the egg yolks with the sugar & cornflour till pale & creamy. Take the vanilla pod from the creamy milk & pour the milk onto the eggs while still whisking.
  3. Return the mixture to the saucepan & stir continuously over a medium heat.
  4. The custard needs to be thick. Remove from the heat & sieve before chilling. The custard will thicken as it cools in the fridge.
  5. Cook the blueberries with the icing sugar till all the sugar has dissolved, add the raspberries & cool.
  6. Roast the pecans in the maple syrup on parchment paper for 10-15 minutes in a medium oven till they are caramel coloured, cool & chop.
  7. To assemble; put a small amount of blueberry & raspberry compôte in the base of the dish.
  8. Top with the sponge, cut to fit, and sprinkle the sherry over.
  9. Spoon the remaining compôte, followed by the chilled custard & then the whipped cream &, finally, sprinkle with chopped maple pecans

  • pictures: David Merewether

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