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Apricot and Brandy Trifle

 

INGREDIENTS (serves 6 - 8)

 

24 ready to eat dried apricots

150ml fresh orange juice

75 ml brandy

1 packet of trifle sponges

Apricot jam

500g carton custard

300 ml whipped whipping cream

toasted flaked almonds and dried apricots to decorate

 

DIRECTIONS

 

 

  1. Place the apricots and orange juice in a small saucepan, boil and simmer very gently covered for 15-20 mins until tender.
  2. Add brandy and allow to cool.
  3. Split the sponges in half (horizontally) and sandwich together again using the apricot jam.
  4. Cut into cubes and put them in base of glass bowl and spoon over the juice.
  5. Pour the custard on top and level the surface.  
  6. Spread 2/3 of the cream over the custard and spoon the remainder into a piping bag fitted with a star nozzle.
  7. Sprinkle the surface with the flaked almonds, pipe cream rosettes around the edges and decorate with the dried apricot pieces

 

          Chill before serving.