Microwaved Sherry Trifle
|Custard powder||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|Sponge cake slices||6|
|Raspberry preserves||3 Tablespoon|
|Canned sliced peaches||1 3⁄4 Pound|
|Sherry||1⁄2 Cup (8 tbs)|
|Heavy cream||2⁄3 Cup (10.67 tbs) (Double)|
|Toasted almonds||2 Ounce|
In a large heatproof jug, blend the custard powder, sugar and a little milk to a paste.
Stir in the remaining cold milk.
Heat on HIGH for 2 minutes, stir and heat for a further 2-3 minutes until thick.
Cover the surface with damp non-stick parchment (greaseproof paper) and set aside to cool.
Cut the sponge into small pieces and spread with preserve.
Drain the peaches.
Mix 1/4 cup (3 tablespoons) of the juices from the can with the sherry and sprinkle over the sponge.
Reserve a few peaches for decoration and arrange the rest on top of the sponge.
Uncover the cool custard and beat well.
Pour over the peaches and chill for at least 1 hour.
Whip the cream until stiff, then pipe on to the trifle.
Dec orate with the reserved peaches and sprinkle with the almonds.