Sherry Trifle Recipe

Ingredients

• ¾ oz (15 g) sunflower oil
• 2 free-range eggs
• 8½ fl oz (240 ml) whole milk
• 1 tsp vanilla extract
• 9 oz (260 g) plain gluten-free flour
• 2 tsp gluten-free baking powder
• ¼ tsp salt
• ¼ tsp xanthan gum
• 9 oz (250 g) caster sugar
• 2¾ oz (70 g) unsalted butter, softened
• 3½ oz (100 g) raspberries
• 7 fl oz (200 ml) sherry
• 4¾ oz (135 g) raspberry jelly tablets

• 4 free-range egg yolks
• 1 tbsp cornflour
• 2¾ oz (75 g) caster sugar
• 1 vanilla seeds pod
• 14 fl oz (400 ml) double cream
• 7 fl oz (200 ml) whole milk

• 18 fl oz (500 ml) double cream
• milk chocolate
• glacé cherries

1. Preheat the oven to 190°C/Gas Mark 5. Grease and line a 20 cm (8 in) square baking tin with baking parchment.
2. Put the oil, eggs, milk and vanilla extract into a jug.
3. In a large bowl, or the bowl of a free-standing mixer, add the flour, baking powder, salt, xanthan gum, sugar and softened butter and slowly mix until the mixture resembles fine breadcrumbs. Continue to mix on a slow speed and pour the wet ingredients into the dry. Once combined, turn the speed to medium and mix for 3-5 minutes until thickened.
4. Pour the batter into the baking tin and level with the back of a spatula or spoon. Bake in the oven for 30-35 minutes, until slightly risen, golden and the top springs back when pressed lightly. Put the tin onto a wire rack and allow to cool.
5. Once completely cold, lift the sponge from the pan. Cut into and place in the bottom of a large glass trifle dish, along with the raspberries. (You will only need about half of the sponge.)
6. Pour over the sherry and toss together with the sponge and berries so everything is coated; be quite gentle so as not to break up the sponge.
7. Make up the jelly according to the packet instructions, and pour over the sponge layer. Pour carefully so as to not mix the two layers too much. Put in the fridge to set overnight.
8. The next day, make the custard. Whisk together the egg yolks, cornflour, sugar and vanilla seeds in a jug. Heat the cream and milk together in a saucepan until just simmering, then pour over the egg mixture. Whisk, then pour back into the saucepan and return to a low heat. Cook for 5-10 minutes, stirring, until thickened.
9. Allow the custard to cool slightly, then pour over the now set jelly. Cool completely, then whip the cream to soft peaks. Spoon over the custard and chill in the fridge.
10. Before serving, grate over the chocolate and decorate with glacé cherries.