Orange and Blackberry Trifle

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Ingredients

  • 350g marmalade pudding cake
  • 80ml Cointreau or other orange liqueur
  • Zest and juice 1 orange or 2 clementines (approx. 100ml)
  • 250ml double cream
  • 300g blackberries (or blueberries if blackberries can’t be found)

Use imperial measurements

Method

How to make Orange and Blackberry Trifle

Cut the cake into slices and arrange on a plate or wide, shallow dish. Drizzle with the orange liqueur.

Zest the orange or clementines into a bowl and leave the zest to one side. Then squeeze the juice from the orange or clementines, pouring this over the liqueur-soaked cake.

Whip the cream until thick but softly so, and spoon unfancily over the top of the saturated, not to say gloriously sodden, cake.

Arrange the blackberries over the top of the whipped cream, then scatter with the reserved zest.

Recipe from Nigella: Kitchen by Nigella Lawson (published by Chatto & Windus).

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