Traditional Scottish Christmas Trifle recipe, cook with me!

Hey guys :) Thanks for stopping by! Today we're making an absolute Christmas staple desert....Trifle is probably going to be on most tables on Christmas day here in Scotland in one form or another....and here's my recipe :) I hope you like it and give it a thumbs up! If you decide to give it a go....remember and let me know how it went. Have a fab Christmas x
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Shopping list:
85g of caster sugar
260g of frozen red berries (I have Scottish raspberries and strawberries..about 130g of each)
4 sheets of gelatine ( I use Dr Oatker)
200ml custard
130g Madeira cake make your own or pre bought....makes no difference
sherry is optional
200ml double cream (which will be whipped later for the topping)
1 teaspoon of vanilla extract
2 tablespoons of icing sugar
a handful of chopped nuts/almonds/pistachios
300ml water
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Let's Cook!
1) Put berries, sugar & water into a pan and gently simmer for a couple of minutes. Spoon out 3 tablespoons of fruit and 50ml of the berry juice into a cup and set aside.
Carry on and cook the remainder of the fruit for another 5 minutes.
2) while the fruit is cooking soak your 3 sheets of gelatine in a bowl of cold water to soften it.
3) After the five minutes, turn off the fruit and mash with a potato masher and then strain through a sieve into a large bowl. discard the seeds left in the sieve.
4) Squeeze any excess water out of the gelatine, add it to the bowl of sieved fruit and stir through until dissolved. Cool the jelly mixture and then chill until almost at setting point.
5) Heat your custard slightly and allow to cool
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Assemble!
1) Cube or crumb your cake and place it into the bottom of your serving dish. if dish is bigger can leave the cake bigger!
2) Spoon the reserved fruit and juice over the sponge (add half a teaspoon of sherry at this point if desired)
3) Then spoon over some of the custard right to the sides of your dish to seal in your cake. allow to cool as a slight skin will act as a barrier when you put your jelly on.
4) When the custard is cold and the jelly is at the point of setting, spoon the jelly over the custard.
5) Whip the cream, icing sugar & vanilla together until holding it's shape, and then spoon over the top of the jelly. Or to make it extra pretty...use a piping bag! Finish off with chopped nuts. Almonds and pistachios work best in my opinion. or if you leave it till last minute....crushed meringue is also lovely :)
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Merry Christmas and Happy New Year to you all x

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