What could be more British than a trifle? So while you're at it why not try using rhubarb for the fruit layer to make a tangy change and a less sickly sweet affair.
Ginger beer instead of sherry matches the fruit perfectly and gives the dish a bit of a kick. You get a pleasing crunch from the amaretti biscuits, and the topping of jewel red pomegranate seeds, blueberries and almonds finishes off the patriotic look.
It's the perfect make-ahead dessert as it's best made the day before and kept in the fridge to chill.
Jubilee rhubarb and custard trifle
300g rhubarb, cut into 3cm lengths
70g muscovado sugar
1 packet trifle sponges
100ml ginger beer
amaretti biscuits, roughly broken
300ml whipping cream
For the custard
50g caster sugar
1 tsp vanilla extract
2 eggs and 1 egg yolk
300ml double cream
1. Put the rhubarb and muscovado sugar in a saucepan with a splash of water then cover and cook over a low heat for 10 minutes until tender. Leave to cool.
2. Make the custard. Put the caster sugar, cornflour, vanilla extract, eggs and egg yolk into a large bowl and mix until smooth.
3. Heat the milk and cream in a pan until hot but remove from heat before it starts to bubble.
4. Pour the milk/cream into the bowl of egg mix and immediately whisk until smooth. Rinse out the milk pan and then pop the custard back in and heat until thickened, stirring with a whisk all the time to keep the texture smooth and prevent it from sticking.
5. Pour into a bowl, cover with cling film right on the surface to prevent a skin forming and then allow to cool.
6. Line the bottom of your trifle dish with trifle sponges. Pour over ginger beer and then put the rhubarb over and spread out. Scatter a layer of broken amaretti biscuits. Then once cooled pour over the custard.
7. Whip up the cream and then pour over the custard. Chill in the fridge for a few hours or ideally overnight and then decorate with flaked almonds, pomegranate seeds and blueberries.
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