The first thing I want to do is to wish all of you a very happy Christmas and peaceful new year. Thank you, as ever for your support. It has been another busy year here and I have really enjoyed blogging in 2015 and was so thrilled to win a National Blog Award. Thanks again and a very merry Christmas.
I hope you have enjoyed my festive recipes to date. We have had a lovely chestnut and mushroom soup and a maple glazed ham and a buttermilk turkey. But we still have room for a little more so how about a recipe for a lovely Mulled Fruit Trifle with Spun Sugar.
This is a gorgeous dessert and one of my favourites. I will be making and serving this at Christmas and I think it is a lovely light alternative to a pudding. So I really hope you enjoy making it and enjoy eating it even more!
The first thing to say is that the actual custard recipe is a lot more straightforward than you might think. When we make it in the cookery school people are always saying how surprised they are with how easy it is to make.
Everything in this recipe can be done over the next few days. The mulled fruit will keep for five or six days and remember there is nothing wrong with buying the madeira cake from a good local bakery and the custard itself will keep for up to four days in the fridge.
You can have some real fun with the toppings and try some popping candy or crushed maltesers. And the spun sugar, to really wow your family and friends, can be made up to four days in advance and kept in an airtight container.
Below is the method to follow and the ingredients you will need for this recipe. Enjoy!
Place the milk and cream in a heavy-based pan. Heat gently until almost boiling. While the milk is heating whisk together the egg yolks, cornflour, sugar and vanilla essence in a large heatproof bowl until thick and pale.
Pour the hot milk and cream mixture onto the egg mixture whisking well until smooth. Return to the pan and heat gently stirring until thickened. Leave to cool. Stir occasionally to prevent a skin forming on top.
Place the port, sugar, mixed spice and vanilla extract in a saucepan and bring to the boil. Reduce heat and simmer for five minutes until syrupy. Stir in the frozen forest fruits. Scatter the Madeira cake over the base of a 1.4 litre/2 1⁄2 pint trifle bowl. Spoon over the forest fruits and syrup. Top with custard.
Whip the cream to form soft peaks. Place spoonfuls of cream on top of the custard. Chill for one hour before serving.
Method (Spun Sugar)
Place the sugar, glucose and 250ml (9fl oz) of water into a heavy- based pan. Bring to the boil and then reduce the heat and simmer for 15-20 minutes until you have achieved a golden caramel colour. The sugar syrup should be a thick honey consistency but not too runny. It thickens a little as it cools so if it gets too thick, then simply heat it again and it will loosen fairly instantly.
Using a clean, small metal spoon and a knife-sharpening steel, dip the spoon into the caramel and lift it out again, then twist it around the steel to create some sugar curls, working very carefully as the caramel is extremely hot.
3 egg yolks
A few drops of vanilla essence or a vanilla pod
One dessertspoon cornflour
150ml/1⁄4 pint port
75g/3oz caster sugar
1 tsp ground mixed spice
1 tsp vanilla extract
1 x 500g bag frozen forest fruits
200g/7oz Madeira cake broken into chunks
500ml/1⁄2 pint whipping cream
Chocolate curls to garnish
Ingredients (Spun Sugar)
225g (8oz) caster sugar
1 tbsp powdered glucose