There are very few puddings I enjoy, so when planning a three-course meal I more often than not let the husband pick something ready-made that tickles his fancy. He then proceeds to eat said pudding (serves 4) all to himself. It’s an arrangement that works for us both, but every now and again I feel obligated to at least attempt to make something sweet.
On this occasion, I went old school with some Black Forest goodness. But rather than make a whole cake just for two, these trifles worked a treat.
- 250ml ready-made chilled custard
- 50g milk chocolate , broken into pieces
- 200g chocolate sponge (rather than make this I broke up some chocolate log)
- 20 cherries in kirsch
- 150ml double cream
- 100ml crème fraîche
- 10g icing sugar
- Fresh cherries and bashed flake to decorate
- Put the custard in a pan with the chocolate pieces.
- Gently heat, stirring, until the chocolate has melted into the custard.
- Cover with cling film and cool.
- Arrange the sponge in the bottom of two individual trifle bowls and add some brandy (as much as you like and the sponge can stand).
- Drain the cherries, reserving the liquid, and scatter over the sponge.
- Drizzle over some of the Kirsch.
- Spoon the cooled chocolate custard over and chill while you make the topping.
- Lightly whip the cream with the crème fraîche and icing sugar until soft peaks form.
- Chill until ready to serve, then pile on top of the trifle and decorate with bashed up flake and fresh cherries.
Born in Scotland in the mid 70’s, Bee was brought up on a diet of fish fingers, spaghetti hoops, and crispy pancakes. But never the deep fried Mars Bar.
Okay, maybe once, but she didn’t swallow.
Today, after a decade in Manchester, Bee has returned to Scotland and resides in Glasgow. She posts a mixture of recipes tried and tested at home.