Raspberry & Drambuie Trifle with Macadamia Nut Brittle

Serves 6

Ingredients for trifle

225g / 8oz fresh raspberries

150g / 6oz Madeira cake

2 ½ tbsp. Drambuie or whisky

Grated zest and juice of ½ orange

450ml / ¾ pint double cream

2 large eggs

45g / 1 ½ oz golden caster sugar

Few drops of vanilla extract

4 tbsp bramble jelly or raspberry jelly

Icing sugar to dust

Method: Preheat the oven to 140C / Fan 120C / Gas 3.  Divide the raspberries between 6 oven proof glasses, pudding basins or ramekins (saving 6 for decoration).  Press down lightly with the back of a spoon.  Cover the raspberries with a trimmed slice of Madeira cake (you need to make sure that it covers the raspberries).  Spoon over the Drambuie and orange juice and leave to soak for 10 minutes.

Whisk 300ml / ½ pint double cream with the eggs, sugar, orange zest and vanilla extract.  Spread the jam over the sponge layer to cover completely the slowly pour over the custard.  If you are using oven proof glasses, place a small towel in the base of a roasting tin and put the glasses on top.  Pour in enough hot water to come at least 5cm / 2inches up the sides.  Bake for 45 minutes or until the custard is just set with a wobble.  Remove from the oven and take out of the water, leave to cool then cover and chill.

When you are ready to serve whip the remaining cream until soft peaks.  Put into a piping bag and pipe swirls on the top of the glasses, top with a raspberry, a sprinkle of icing sugar and the nut brittle and serve.

To get ahead: the trifle can be made up to 2 days ahead without its topping

For the nut brittle

100g / 3½oz caster sugar

2 tbsp water

Few drops of white wine vinegar

50g / 2oz unsalted macadamia nuts

Method: Brush a shallow tray lightly with oil.  Place the sugar, water and vinegar in a small pan and let the sugar dissolve over a low heat for about 5 minutes.  Bring to the boil and continue to boil until the sugar is an amber colour.  Turn off the heat and leave for about 2 minutes.  Add the macadamia nuts, swirl the pan to coat the nuts then pour onto the prepared tray.  Allow to cool before processing the brittle to a fine dust in a food processor.  Spoon into an airtight container – the brittle will keep for up to 1 week.

To make the brittle preheat the oven to 150C/ Fan 130C/ gas 2 and line a tray with silicone or non-stick baking parchment.  Sprinkle on to the paper in an even layer, making sure there are no gaps.  Place in the oven for 5 minutes, then remove and leave for 2 minutes when you should be able to cut the brittle with a knife into tall triangles.  Layer with paper and store in an airtight tin for up to 1 day ahead.