Recipe: Almond and apricot trifle

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.

For more news your way, download The Citizen’s app for iOS and Android.