Blueberries and cream trifle
( SERVES 8 )
Annabel says: Keep a pre-cooked sponge and some berries in the freezer so you can put this together at the drop of a hat. With the other ingredients in the pantry, you just need custard and cream.
- Cut sponge into 2cm cubes and arrange half in the base of a large serving bowl. Drain peaches, reserving syrup. Stir brandy or sherry and jam into syrup, mixing until smooth (heat a little if necessary to soften jam). Drizzle half over the sponge cubes in the serving dish, then layer half the peaches over the top.
- Add 1 tsp vanilla extract to custard, then pour half of the custard mixture over the peaches. Top with half the blueberries, then add another layer of sponge and drizzle the top with remaining syrup. Repeat layers of peaches, custard and blueberries.
- Softly whip cream with icing sugar and remaining 1 tsp vanilla extract. Spread cream on top of trifle and sprinkle with almonds to serve.
See more of Annabel's last-minute Christmas recipes