Ingredients Jump to Instructions ↓

  1. 8 trifle sponges

  2. 100g fresh strawberries, halved

  3. 100g raspberries

  4. 100g redcurrants, blackcurrants or blackberries

  5. 100g blueberries

  6. 4tbsp elderflower cordial

  7. 500g pot ready-made custard

  8. 200ml (1/3 pint) double or whipping cream Blackberry leaves or mint leaves, to decorate

Instructions Jump to Ingredients ↑

  1. Put the elderflower cordial into a jug and dilute it with 4tbsp cold water. Arrange the trifle sponges in the base of a large trifle dish (or use individual dishes, if you prefer). Pour the elderflower cordial evenly over the sponges and allow a few mins for it to soak in. Put aside a few berries for decorating the trifle, then mix all the remaining fruit together. Spoon onto the trifle sponges, keeping the surface as level as possible. Pour the custard evenly over the fruit. Whip the cream until it holds its shape, then spoon it over the custard. Cover and chill. Before serving, decorate the trifle with the remaining berries and leaves.


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