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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