Wealden Times | WT165 | November 2015 | Gift supplement inside

Trifle with Maple Pecans
Serves: 6 Prep time: 25 mins Cooking time: 30 mins
• 340g Blueberries – washed
• 160g Raspberries
• 120g Icing sugar – sieved
• 1x3 egg whisked sponge
• 6tbsp Sherry
For the Vanilla Custard
• 250ml Double cream
• 250ml Full fat milk
• 1 Vanilla pod, cut &
de-seeded
• 300ml Double cream
- whipped softly
• 20 Pecan nuts
• 2tbsp Maple syrup
• 6 Egg yolks
• 2tbsp Caster sugar
• 2tbsp Cornflour – sieved
1. To make the custard, warm the cream & milk
with the vanilla pod & vanilla seeds. Remove
from the heat when the milk is scalding.
2. Whisk the egg yolks with the sugar & cornflour till pale
& creamy. Take the vanilla pod from the creamy milk
& pour the milk onto the eggs while still whisking.
3. Return the mixture to the saucepan & stir
continuously over a medium heat.
4. The custard needs to be thick. Remove from
the heat & sieve before chilling. The custard
will thicken as it cools in the fridge.
5. Cook the blueberries with the icing sugar till all the
sugar has dissolved, add the raspberries & cool.
6. Roast the pecans in the maple syrup on parchment
paper for 10-15 minutes in a medium oven till
they are caramel coloured, cool & chop.
7. To assemble; put a small amount of blueberry &
raspberry compôte in the base of the dish.
8. Top with the sponge, cut to fit, and
sprinkle the sherry over.
9. Spoon the remaining compôte, followed by the
chilled custard & then the whipped cream &,
finally, sprinkle with chopped maple pecans.
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