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June 28, 2012

Serves 8

Ready in 25 mins + chilling

300ml whole milk

300ml double cream

1 vanilla pod, split in half

3 free-range eggs

20g cornflour

75g golden caster sugar

1 pack of trifle sponges (8 in pack)

8tbsp Pimm’s

4tbsp strawberry jam

250g strawberries, hulled and sliced

2 oranges, 1 peeled and cut into segments and 1 juiced

300ml double cream, whipped

few mint leaves, to garnish

1. Heat the milk and cream with the vanilla pod until almost boiling. Remove from the heat and allow to infuse for 5-10 mins. Remove the vanilla and scrape the seeds from the pod into the milk and cream

2. Whisk the eggs with the cornflour and sugar, then strain the milk and cream through a fine sieve into the egg mix, whisking constantly. Pour the mixture into a clean pan and heat gently stirring all the time until the custard has thickened. Chill in the fridge.

3. Arrange the trifle sponges in the bottom of a large serving bowl, drizzle over half the Pimm’s then spoon over the jam, 150g strawberries (reserving 100g for the topping) and the orange segments. Pour over the cooled custard and top with whipped cream. Leave in the fridge until ready to serve

4. Boil the remaining Pimm’s with the orange juice until it’s thickened, and then add the remaining strawberries to infuse. Top the trifle with the strawberries, some of the syrupy juices and mint leaves.


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