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Easy trifle with berries

Easy trifle with berriesEasy trifle with berries
Prepare
less than 30 mins
Cook
less than 10 mins
Serve
Serves 4

Normal trifles are huge and don't last long because of the fresh cream, but Nigel Slater's easy-going version is great for small groups and easy enough for a midweek pudding. It's also a good way to use up any slightly stale cake.

By Nigel Slater

From Nigel Slater's Simple Suppers

Shopping list

Ingredients

  • 500g/17½oz mixed berries (blueberries, raspberries, blackberries)
  • 3 tbsp sugar, or more to taste
  • splash water
  • 500g/17½oz ready-made plain sponge cake
  • 250ml/9fl oz ready-made custard
  • icing sugar, to serve (optional)

Method

  1. Bring the raspberries, blackberries and blueberries to the boil in a saucepan with the sugar and a little water. Simmer for a few minutes until the fruits burst. Set aside.

  2. Slice the sponge cake into thin pieces and place these in a bowl or in four individual soup plates. Spoon over the warm fruits and some of their syrup. Trickle over the custard and, if you wish, dust with icing sugar.