Camden New Journal - Recipe for Blackberry and orange trifle By Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 20th August 2008

Hedgerow harvest and a top secret tip for zabglione

Clare Latimer shares some country-inspired fruity recipes

WELL, we are nearing the end of the summer holidays and I am now back from Cornwall having set my cottage up for rentals and the first family are now there so I really hope the weather holds.
Clare’s Kitchen has been shut for August as we have been having an extension added to the back to give more space for storage.
The builders have been fantastic and thanks to them life should be pretty normal on our return. How often can you say that about builders? Three cheers for Ian!
This week I will give you two more country- style recipes, thanks to being so inspired in Cornwall and seeing all the elderberries and blackberries growing in the hedgerows.

Blackberry and orange trifle:
Serves 6
1 packet sponge trifle cakes
Juice of one orange, reserve skins
Good splash of Grand Marnier or Cointreau
325g ripe soft black berries
75g soft brown sugar
Rind of the orange, finely grated
15 fl oz full-fat milk
4 egg yolks
2 tbsp plain flour
2 tbsp caster sugar
1 teasp vanilla essence
300 ml double cream
Handful flaked almonds, toasted.

Method
Put the sponge cakes into a glass bowl or dish. Mix the orange juice and Grand Marnier and then pour over the sponge. Cover and leave.
Put the blackberries into a bowl with the soft brown sugar and the rind of the orange. Stir gently and leave so that the sugar dissolves.
To make the custard, bring the milk to boiling point. Meanwhile, beat the egg yolks with the flour and sugar. Whisk in the hot milk and then pour the mixture back into the pan. Stir over a medium heat and bring back to the boil. Simmer gently for about two minutes and then stir in the vanilla essence.
Put the blackberries on top of the sponge cake and then spoon over the warm custard. Smooth over the top and leave to cool. Whip the double cream until it holds its shape gently, but not too firm, and then spread it over the top of the custard. Sprinkle over the flaked almonds and then chill until ready to serve.

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