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Ingredients
- 350g/12oz Madeira cake, cut into cubes
- 175ml/6fl oz white wine
- 125ml/4fl oz elderflower cordial
- 3 tablespoons blueberry conserve
- 500g/1lb 2oz custard
- 250ml/9fl oz double cream
- 100g/4oz blueberries
- 1 tablespoon pistachio nuts, finely chopped
Instructions
- Put the cake into a 2.4-litre/4pt
glass serving bowl. Mix the wine
with 2 tablespoons of the cordial,
and pour over the cake. - Dot the blueberry conserve over
the cake, then pour the custard on
top. Whip the cream into soft
peaks, then fold in the remaining
cordial and half of the blueberries.
Add to the trifle. - Cover and chill overnight. Scatter
with the nuts and remaining
blueberries before serving
