Easy trifle with berries
Normal trifles are huge and don't last long because of the fresh cream, but Nigel Slater's easy-going version is great for small groups and easy enough for a midweek pudding. It's also a good way to use up any slightly stale cake.
Ingredients
- 500²µ/17½´Ç³ú mixed berries (blueberries, raspberries, blackberries)
- 3 tbsp sugar, or more to taste
- splash water
- 500²µ/17½´Ç³ú ready-made plain sponge cake
- 250ml/9fl oz ready-made custard
- icing sugar, to serve (optional)
Method
Bring the raspberries, blackberries and blueberries to the boil in a saucepan with the sugar and a little water. Simmer for a few minutes until the fruits burst. Set aside.
Slice the sponge cake into thin pieces and place these in a bowl or in four individual soup plates. Spoon over the warm fruits and some of their syrup. Trickle over the custard and, if you wish, dust with icing sugar.
