Name: Cherry Trifle
Yield: 8
Ingredients: 700 ml milk; 8 egg yolks; 4 tbsp cornflour; 50 g sugar; 225 g unsalted butter, softened; 225 g golden caster sugar; 225 g OdLums Cream Plain Flour; fresh raspberries; orange juice; white chocolate, grated; whipped cream

Method

15 steps

Bring 700 ml milk to a gentle boil.
While waiting, whisk 8 egg yolks with 4 tbsp cornflour and 50 g sugar until combined.
Pour a little of the hot milk into the egg mixture and whisk well.
Strain the mixture through a sieve back into the saucepan.
Cook over low heat, stirring gently with a wooden spoon until thickened.
Remove from heat and add white chocolate, stirring until melted and smooth.
Prepare a simple sponge cake by creaming 225 g softened butter with 225 g golden caster sugar.
Add 4 eggs, one at a time, whisking well after each addition.
Mix in 225 g OdLums Cream Plain Flour.
Pour the batter into a lined baking tin and bake until cooked through.
Once cooled, break the sponge into small pieces.
In small cups, layer sponge pieces, drizzle with orange juice and a splash of Grand Marnier or cherry liqueur.
Add a layer of cherries and some sponge pieces again.
Pour the custard over the layers and chill in the fridge for at least 20 minutes or overnight.
Top with whipped cream, garnish with more cherries, grated white chocolate, and fresh raspberries.