Ingredients:

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)

To make the custard, warm the cream & milk with the vanilla pod & vanilla seeds. Remove from the heat when the milk is scalding.

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.

Return the mixture to the saucepan & stir continuously over a medium heat. The custard needs to be thick. Remove from the heat & sieve before chilling. The custard will thicken as it cools in the fridge.

Cook the blueberries with the icing sugar till all the sugar has dissolved, add the raspberries & cool.

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.

To assemble; put a small amount of blueberry & raspberry compôte in the base of the dish. Top with the sponge, cut to fit, and sprinkle the sherry over. Spoon the remaining compôte, followed by the chilled custard & then the whipped cream &, finally, sprinkle with chopped maple pecans

Note:

A delicious twist on a traditional trifle. Lovely served with a biscuit.

Trifle with Maple Pecans

Ingredients

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)

Instructions

To make the custard, warm the cream & milk with the vanilla pod & vanilla seeds. Remove from the heat when the milk is scalding.
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.
Return the mixture to the saucepan & stir continuously over a medium heat. The custard needs to be thick. Remove from the heat & sieve before chilling. The custard will thicken as it cools in the fridge.
Cook the blueberries with the icing sugar till all the sugar has dissolved, add the raspberries & cool.
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.
To assemble; put a small amount of blueberry & raspberry compôte in the base of the dish. Top with the sponge, cut to fit, and sprinkle the sherry over. Spoon the remaining compôte, followed by the chilled custard & then the whipped cream &, finally, sprinkle with chopped maple pecans
A delicious twist on a traditional trifle. Lovely served with a biscuit.