Recipe: Almond and apricot trifle

Before serving, whip cream until it just holds its shape.

Picture supplied by James Martin

Serves: 4

Time: 10 minutes

Level: Easy

INGREDIENTS:

1 plain loaf sponge cake, cut into cubes
2 Koo cans apricot halves, chopped and juice reserved
500 g fresh custard
300 ml double cream
2 tbsp toasted flaked almonds

METHOD:

1. Line the bottom of 4 small glass serving dishes with cake. Arrange apricots on top of the sponge, then pour on custard. Cover and chill for at least 10 minutes, or up to a day.

2. Before serving, whip cream until it just holds its shape. Spoon over the custard and sprinkle with flaked almonds.

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