Apricot Brandy Trifle

This can be done quickly (using instant custard) or for a special occasion made with real custard. This is a favourite in our home, from our own family recipe and is a great winter pudding for a grownup party – it feels a tiny bit naughty – but nice!

Ingredients

Homemade custard:
3 egg yolks
1/2pt milk
1/2pt double cream
1 oz caster sugar
1 tbsp cornflower
(or use 1pt instant custard)

5 trifle sponges
apricot jam
8 oz apricots soaked over night in brandy
1 banana

1/2 pt double cream for topping

Homemade custard:

1. Heat the milk and cream in a saucepan.
2. Combine the egg yolks, sugar and cornflower together in a bowl.
3. Once the cream is hot (but not boiling) stir into the egg mixture.
4. Now return to the pan and continually stir over a low heat until thick.
5. Set aside to cool.

Making the pudding:

1. Break up the sponge and spread with apricot jam and place in the bottom of a glass serving bowl.
2. Chop the banana and the soaked apricots and scatter over the sponges.
3. Pour the custard over the top.
4. Whisk up the remaining cream and spread over the top.
5. You can keep back a few apricots to decorate the top.
6. Cover and chill for a few hours.

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