Blackberry and Apple Trifle
6
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
This is an ideal Sunday pudding or for when you've got guests.
Ingredients
Apple
2 medium, dessert, sweet
Apple juice
150 ml(s)
Trifle
1 cup(s)
Sherry cooking wine
2 tbsp(s)
Blackberries
210 gm, canned (drained)
Half and half cream
10 tbsp(s)
Ground cinnamon
1 tsp(s)
Almonds
⅓ tbsp(s), whole, flaked, to decorate
Instructions
1
Core and slice the apples. Poach them very gently in the apple juice for 2 minutes until softened, but still whole. Drain and reserve a little of the juice. Let the apple slices cool.
2
Break up the sponges and place in a pretty serving bowl. Sprinkle with the sherry and the reserved apple juice. Scatter the apple slices and the blackberries over the sponge.
3
Cover and leave to chill for at least half an hour so the juices soak into the sponges.
4
Top with the cream and sprinkle with the cinnamon and almond flakes. Serve immediately.
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