Name: Strawberry & elderflower trifle
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: 600ml pot double cream -; 1 vanilla pod , seeds scraped -; 4 large egg yolks -; 1 tbsp cornflour -; 50ml elderflower cordial -; 2 tbsp golden caster sugar -; 350ml ginger wine -; 3 sheets leaf gelatine , soaked in cold water for 5 mins -; 200g lemon drizzle cake , broken into small chunks -; 400g punnet of strawberries , hulled and halved -; 3 tbsp golden caster sugar -; 1 tbsp balsamic vinegar -; 600ml double cream -; 1 tsp vanilla bean paste -; 50g icing sugar -; a few ginger biscuits , crushed -; 1 tsp lemon thyme leaves -

Ingredients for - Strawberry & elderflower trifle

1. 600ml pot double cream

2. 1 vanilla pod , seeds scraped

3. 4 large egg yolks

4. 1 tbsp cornflour

5. 50ml elderflower cordial

6. 2 tbsp golden caster sugar

7. 350ml ginger wine

8. 3 sheets leaf gelatine , soaked in cold water for 5 mins

9. 200g lemon drizzle cake , broken into small chunks

10. 400g punnet of strawberries , hulled and halved

11. 3 tbsp golden caster sugar

12. 1 tbsp balsamic vinegar

13. 600ml double cream

14. 1 tsp vanilla bean paste

15. 50g icing sugar

16. a few ginger biscuits , crushed

17. 1 tsp lemon thyme leaves

How to cook deliciously - Strawberry & elderflower trifle

1 . Stage

For the custard, heat the double cream and vanilla in a medium saucepan and bring to the boil. Whisk together the eggs, cornflour, cordial and sugar in a bowl, then pour in the hot vanilla cream. Pour into a clean pan and set over a low-medium heat for 5-6 mins until thick and glossy. Pass through a fine sieve into a bowl and leave to cool.

2 . Stage

Put the wine and gelatine in a separate pan, heat gently to dissolve, then pass through another fine sieve into a jug and leave to cool slightly.

3 . Stage

Put the lemon drizzle cake in a trifle or serving dish, pour over the jelly and place in the fridge for 1 hr to set. Once set, pour the custard onto the trifle base and leave to set in the fridge overnight.

4 . Stage

The next day, put the strawberries, caster sugar and vinegar in a mixing bowl, toss together and leave in the fridge for 1 hr or so. Spoon the strawberries on top of the custard, along with the balsamic juices.

5 . Stage

Whisk the double cream, vanilla and icing sugar together, then spoon on top of the trifle. To serve, crumble over the biscuits and scatter with thyme.