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Mary Berry; Women in the boardroom

Cookery writer Mary Berry on baking. Plus, Hengemah Shahidi, the pro-democracy journalist imprisoned in Iran; and why are there still so few women in the boardroom?

1 hour

Last on

Thu 24 Sep 2009 10:00
Βι¶ΉΤΌΕΔ Radio 4

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Mary Berry's Raspberry and Almond Trifle

Make a day ahead and serve chilled. If you haven't got sherry or Framboise, you could perhaps use Kirsch or vodka.
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Serves 6-8
Preparation time 15 mins
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350g (12oz) frozen raspberries
125ml (4fl oz.) medium dry sherry or framboise (raspberry liqueur)
1 packet trifle sponges (6 sponges)
Raspberry jam
About 10 Ratafia biscuits or almond macaroons, coarsely crushed
600ml (1 pint) custard, cooled
150ml (5fl oz.) cream, whipped
A few flaked almonds, toasted
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1. Pour the sherry over the frozen raspberries and leave to thaw.
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2. Split the sponges and sandwich together with raspberry jam. Arrange in the base of a shallow dish (about 20cm/8" diameter, 6cm/2.5" deep).
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3. Spoon over the raspberries and sherry. Sprinkle over the crushed ratafia biscuits and level gently with the back of a metal spoon.
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4. Carefully pour over the custard.
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5. Decorate with blobs of softly whipped cream and sprinkle with flaked almonds. Serve chilled.

Credit

Presenter Jenni Murray

Broadcast

  • Thu 24 Sep 2009 10:00
    Βι¶ΉΤΌΕΔ Radio 4

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