The great thing about custard powder in this Trifle is that when you make it up it gives a perfect firm set unlike shop-bought cartons. We’ve made it more indulgent with a hint of vanilla extract and single cream.
SERVES 4 – PREP 20 MINS – COOK 15 MINS
100g golden caster sugar
3tbsp custard powder
2tbsp caster sugar
500ml single cream
2tsp vanilla extract
300ml double cream
315g madeira cake, sliced into 6
3tbsp strawberry jam
100ml sweet white vermouth
8 strawberries, sliced
300ml double cream, whipped
1 Heat the oven to 200C, Gas 6. Spread the rhubarb out onto a non-stick baking tray, sprinkle over the sugar and roast for 15mins.
2 Put the custard powder into a jug with the sugar and 2tbsp cream, stir to a smooth paste. Warm the cream and vanilla in a pan, then pour onto the custard paste. Return to the pan, stir and heat until thickened and smooth.
3 Sandwich the cake slices together with jam and arrange the cake in the base of 4 glass dishes. Pour over the sweet vermouth.
4 Divide the strawberries between the glass dishes, top with the rhubarb. Pour on the custard. Chill to set.
5 To serve pipe or spoon a swirl of cream on top of each.
Per serving: 679 cals, 30g fat (18g saturated) 87g carbs