zoom Plettenpudding

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    By Diana Henry

    • Preparation time: 15 minutes + cooling and chilling
    • Cooking time: 10 minutes
    • Total time: 25 minutes + cooling and chilling

    Serves: 6


    500g raspberries, fresh or frozen
    50g caster sugar
    100g sponge fingers or sponge cake, broken into pieces
    100ml amontillado or cream sherry
    100g good-quality soft set raspberry jam
    250ml double cream
    2 tbsp icing sugar
    Squeeze lemon juice
    25g amaretti biscuits or almond macaroons, broken up a little
    2 tbsp toasted flaked almonds

    For the custard
    3 British Blacktail Free Range Large Eggs, yolks only
    55g caster sugar
    2½ tbsp cornflour
    200ml whole milk
    225ml double cream
    2 tsp vanilla extract


    1. For the custard, put the egg yolks, sugar and cornflour into a large bowl and mix well. Heat the milk and cream in a large saucepan until just below boiling. Add the vanilla, then remove the pan from the heat and slowly pour the sugar and egg mixture over, whisking continuously. Clean the saucepan. 

    2. Return the egg and cream mixture to the pan and heat over a low heat for 3-4 minutes, stirring all the time, until thickened. If any lumps appear, whisk the mixture, or beat hard with a wooden spoon until smooth. Pour into a bowl and cover the surface with baking parchment. Leave to cool.

    3. Meanwhile, mix the raspberries with the sugar and 2 tbsp water in a saucepan. Cook over a low heat until they start to release their juices – it will only take a few minutes. You want the juices to run, not for the fruit to completely fall apart. Take off the heat.

    4. Put ½ the cake or sponge fingers in the bottom of a glass serving bowl with a flat base. Sprinkle with ½ the sherry and evenly spread with ½ the raspberries (including their juices). Top with the remaining sponge, sprinkle with the remaining sherry, and spread evenly with the jam. Spread the remaining raspberries on top, then pour over the cooled custard. Cover the pudding and put it in the fridge. Leave it to ‘mature’ – a trifle is always better eaten the day after it’s made – and firm up a little.

    5. Whip the cream until it’s just holding its shape. Stir in the icing sugar then, beating again, add a little lemon juice (I like this for flavour, but it also thickens the cream so be careful). Just before serving, spoon the cream onto the surface of the custard – don’t chill it again, as the cream will set and go claggy. Sprinkle over the biscuits (or macaroons) and almonds and serve immediately.

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