RECIPES

Mulled fruit trifle

My Mum always made this trifle for special occasions when I was growing up. I just loved helping, especially with the cleaning of the bowls and it definitely inspired me to be a chef. At Christmas I like to decorate the top with pomegranate seeds to make it sparkle like jewels!

Serves 6

100ml (3 1/2fl oz) ruby red port
100g (4oz) caster sugar
1 tsp ground mixed spice
1/2 vanilla pod, split in half and seeds scraped out
500g (1 1/4lb) bag frozen fruits of the forest
200g (7oz) Madeira cake, broken into pieces
300ml (1/2 pint) double cream
FOR THE CUSTARD
300ml (1/2 pint) milk
100ml (3 1/2fl oz) double cream
1/2 vanilla pod, split in half and seeds scraped out
5 egg yolks
4 tbsp caster sugar
2 tsp cornflour
toasted flaked almonds, to decorate

To make the custard, Place the milk, cream and vanilla pod and seeds in a heavy-based pan over a gentle heat and cook until it nearly reaches the boil – but don’t allow to boil. Meanwhile, place the egg yolks, sugar, cornflour, sugar and vanilla in a large bowl and whisk together until pale and thickened.

Remove the milk and cream mixture from the heat and then slowly whisk it into the egg mixture until smooth. Pour back into the pan and place on a gentle heat. Cook, without allowing to boil, until the custard coats the back of a wooden spoon, stirring continuously. Remove from the heat and leave to cool, covering with a piece of clingfilm to prevent a skin forming on top.

Meanwhile, prepare the mulled fruit. Place the ruby red port in a large pan with the sugar, mixed spice and vanilla and then bring to the boil. Reduce the heat and simmer for 4-5 minutes until syrupy, stirring occasionally. Stir in the frozen fruits of the forest and set aside until cooled, stirring occasionally. The fruits should defrost naturally in the hot syrup but still hold their shape.

Scatter the Madeira cake over the base of a 1.5 litre (2 1/2 pint) glass serving bowl. Spoon over the cooked fruits of the forest mixture and cover with the cooled custard. Chill for 1 hour until the custard sets a little firmer or up to 24 hours is fine.

When ready to serve, whip the cream in a bowl until you have achieved soft peaks and place spoonfuls on top of custard, then gently spread with a palette knife or back of a spoon to cover the custard completely. Sprinkle over the toasted flaked almonds and place straight on the table to serve.