Autumn peach & berry trifle pie

Name: Autumn peach & berry trifle pie
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 10
Ingredients: 400 g blackberries or blueberries (large berries halved); 75 g Billington’s Light Brown Soft Sugar, plus 1 tsp; 4 tbsp Chambord Black Raspberry Liqueur; 415 g cans Del Monte Peach Slices In Juice, drained; 200 g The Flan Co Large Sponge Flan Case; 1 tbsp cornflour; 300 ml double cream; 500 g No.1 Madagascan Vanilla Custard; ¼ tsp cinnamon; 2 tbsp toasted flaked almonds

All the ingredients of a trifle, but sitting inside the sponge! Peaches and boozy berries are a scrumptious match with vanilla custard and cinnamon cream.

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Vegetarian

Serves10
CourseDessert
Prepare30 mins
Cook10 mins
Total time40 mins
Pluscooling and chilling

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Ingredients

400g blackberries or blueberries (large berries halved)
75g Billington’s Light Brown Soft Sugar, plus 1 tsp
4 tbsp Chambord Black Raspberry Liqueur
2 x 415g cans Del Monte Peach Slices In Juice, drained
200g The Flan Co Large Sponge Flan Case
1 tbsp cornflour
300ml double cream
500g No.1 Madagascan Vanilla Custard
¼ tsp cinnamon
2 tbsp toasted flaked almonds

Method

Put the blackberries, sugar and liqueur into a medium saucepan. Boil uncovered for 5 minutes, until the berries are soft and surrounded with syrup.
Arrange 10 peach slices around the perimeter of the flan, rounded sides out, to make a barrier for the custard later. Spread ½ the warm blackberries and their juices across the middle of the flan. Cool the rest.
In a pan, whisk the cornflour with 2 tbsp double cream until smooth, then whisk in the custard. Simmer over a medium heat for 3 minutes, whisking continuously, until thick. Pour into the flan. Cool for 30 minutes, then loosely cover and chill for 1 hour.
Whip the remaining cream, 1 tsp sugar and cinnamon to soft peaks. Spoon it over the custard, tuck the peach slices on top, then drizzle with the remaining berries and a little syrup. Scatter with the almonds and serve.