Big Seasonal Easy Peasy Trifle!

Cooking on a tight budget for big families, doesn't mean we have to forgo a pudding/dessert on occasion. There's nothing my four sons like better than a seasonal trifle. I really do mean seasonal too. Think about the time of year, and what is in season in your part of the world as it will simply taste better! I am thinking blackberries and plums late August/September, Strawberries and Peaches in June and perhaps Clementine Oranges, Pears and Bananas in winter. Obviously in a UK winter a lot of fruit is imported but see what is on offer at your supermarket or market if you have one!

One of the boys favourites is Blackberry and Plum, so my recipe is based on that. Simply substitute my fruits for ones you like or are in season for your recipe.

Ingredients for Family of 6 (adjust quantities for your family size to suit)

Approx 300 grams of Blackberries ( I get mine from the hedgerows as I live rurally but Tesco have them @ £3.00!)
 8 plums @ £1 for 400 grams in Tesco
Approx 6 tablespoons of plum/damson jam @ 90p a jar at Tesco
2 Slabs Tesco Maderia Cake @ £1.00 each.
500 grams Tesco Ready to Serve Custard @ 67p
1 large 600ml pot of Tesco Extra Thick Double Cream @ £2,25
3 tablespoons Tate and Lyle Caster Sugar (buy small 500gr  packet @ 99p.)
2 tablespoons water

Optional

Hundreds and Thousands Cake Decoration Bits


Method

Put 3 tbsps of caster sugar into a large frying pan with 2 tablespoons of water. Heat slowly, stirring occasionally, until the sugar has dissolved. Bring to the boil, then lower the heat to medium, Rinse the plums gently under cold water. Remove the stones from the plums and cut in half .Add the plums and cook gently for 2 minutes, or until softened . Remove the pan from the heat and lift out a few plum slices to reserve for decoration. Very very carefully under a trickle of cold water gently rinse the blackberries, especially if picked yourself from the great outdoors!  Stir in the blackberries to the plums for a minute and then remove from the heat and  set aside to cool.

 Get the madeira cakes and cut into small but thickish slices.Spread plum/damson jam onto half of the cake slices. Sandwich them together with the rest of the slices,  Pile these in the bottom of a trifle dish or large serving bowl. Spoon the plums and blackberries over the cake, reserving a few blackberries for decoration.

Spread the custard over the fruit, then top with big spoonfuls of the cream.

Decorate with the reserved fruit, and if you like Hundreds and Thousands if you have them, and serve to your hungry family!

Tip: Make sure the fruits you use complement each other. Strawberries and peaches are good alternatives for the early summer.