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    15-Minute Trifle with Blueberries and Vanilla Custard

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    15-Minute Trifle with Blueberries and Vanilla Custard

    This quick creamy trifle with fresh blueberries, blueberry muffins and ready-made vanilla custard is very simple to prepare.

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 3 minutes
    • Total time: 18 minutes 20 minutes

    Serves: 6


    • 250g blueberries
    • 25g caster sugar
    • 2 tbsp Védrenne Crème De Cassis
    • 2 blueberry muffins, from the patisserie counter
    • 500g pot Waitrose Fresh Vanilla Custard
    • 284ml pot double cream
    • 2 tbsp toasted flaked almonds


    1. Put the blueberries in a small saucepan, reserving a handful for decoration. Add the sugar, cassis and 1 tablespoon of cold water. Place over a low heat and stir until the sugar has dissolved. Cook gently for 2-3 minutes, until the berries start to burst. Remove from the heat, transfer to a bowl and leave to cool.
    2. Roughly chop the muffins and divide between 6 medium-sized glass bowls (or 1 large trifle bowl) then spoon over the cooled blueberries and their juice. Spoon the custard over the top.
    3. Using an electric or hand whisk, whip the cream in a bowl until it just begins to thicken and hold its shape. Spoon the cream over the custard. Decorate with the reserved blueberries and the toasted flaked almonds.

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    Cook's tips

    Make the trifles 2 hours before you want to eat them, to allow the blueberry mixture to soak into the muffins. Place in the fridge until ready to eat.


    Average user rating

    5 stars