Apricot & Chocolate Trifles
This is a modern-day twist on a favourite retro pudding. Make one large trifle or individual servings.
Method
1. Place the cake pieces in two small glass serving dishes.2. Drizzle 2 tbsp of the reserved syrup over the cake in each dish.
3. Arrange the apricots on top and pour over the custard. Cover and chill for at least 10 minutes.
4. Before serving, add 4 tbsp of reserved syrup to the cream and whip until it just holds its shape.
5. Spoon the custard over the trifles and serve sprinkled with the grated chocolate.
Tip
Make the day before and just finish off with creamIngredients
• ½ Madeira loaf cake (approx. 150g), cubed
• 1 jar Opies Apricots with FAMOUS GROUSE® Scotch Whisky, syrup reserved
• 250g fresh custard
• 125ml double cream
• 1 tbsp dark chocolate, grated
