< Summer
< Summer Food

Marshmallow Snowballs
Love Heart Biscuits
Blackberry and Apple Slices
Gooseberry Fool
Cherry Picking
Frozen Bananas
Lemon Drizzle Cake
Raspberry & Apple Palmiers
Making a Giant Teacake
Plum Squares
Bottled Fruit
Blackberry Polenta Cake
Trifle in a 'Trifle'
Pears in Lemon Juice
Anna-Louise's Redcurrant Tart
Baby BBQ
Zinging Home-Made Lemonade
Mini-Cooked Breakfast
Butterfly Fruit
Blackcurrant Coulis
Lemon Ricotta with Summer Fruits and Blackcurrant Coulis
Dough Balls
Kids' Summer Cup
Primrose Salad
Food by Firelight
Easy Cheese Soufflé
Elderflower Fizz
Zany Pavlova
Herb Pikelets and Orange Caviar
Buttermilk Cake
Maypole Cake
Flowers to Eat
Elderflower Cordial
Popcorn
Junket
Vanilla Ice-Cream with Orange Toffee and Cowslips

Trifle in a 'Trifle'

Tamsin: Trifle. I never thought it aptly named as it’s certainly not a trifle to make - at least until I discovered Alpro soya custard. Now I always keep a packet of this delicious stuff in my larder so I can whip up a wickedly pleasurable dessert for guests in two seconds flat. This trifle has that wow factor yet takes a few minutes to assemble. I always use a home-made sponge prepared in advance but a bought one will do just as well.

To assemble the trifle:

One 2-egg basic sponge cake

2 tins mandarin orange segments in their own juice
1 carton
Alpro soya custard
Half pint double cream

Cut the sponge into pieces and place at the bottom of a large glass bowl. Sprinkle the mandarins over letting the juice soak into the sponge.  Open the carton of custard and pour over. Whip the cream to a soft peak consistency and spread on top. I decorated with sugared violets but you can use hundreds and thousands for a more nostalgic effect.