- Yield: 8 Servings
For the Jelly
- 3½ oz (100 g) caster sugar
- 3 fl oz (75 ml) sloe gin or grenadine
- ½ lemon juice
- 2 sheets of gelatine
- 14 oz (400 g) nectarines
For the Sponge
- 2 oz (50 g) caster sugar
- 2 oz (50 g) butter
- 1 egg, beaten
- 2 oz (50 g) plain flour
- ½ tsp baking powder
For the Custard
- 5 fl oz (150 ml) single, whipping or regular cream
- 4 strips of orange rind (removed with a peeler)
- 5 fl oz (150 ml) milk
- 2 egg yolks
- 1 oz (25 g) caster or granulated sugar
How to Make It
- To make the jelly, place the sugar and 150 ml (5 fl oz) water in a saucepan on a high heat, stir and simmer for just 2 minutes to dissolve the sugar. Remove from the heat, stir in the sloe gin and lemon juice and set aside. At this stage, remove 5 tablespoons of syrup and keep to drizzle over the sponge.
- Next, place the gelatine in a bowl and cover with cold water, then let stand for 3–5 minutes to soften. Remove the gelatine from the water and squeeze out any excess liquid, then add the softened gelatine to the warm syrup and stir to dissolve. If the syrup has cooled, gently reheat.
- Slice the nectarines thinly and add to the syrup. Divide evenly among eight glasses, filling them not more than halfway, then place in the fridge to set. This should take 3–4 hours.
- Preheat the oven to 160°C (320°F), Gas mark 3.
- To make the sponge, place the sugar and butter in a bowl and use a wooden spoon or the paddle attachment of an electric food mixer to cream together until light and fluffy. Add the beaten egg and mix in, then sift in the flour and baking powder, folding together just until combined.
- Divide the batter into four paper bun cases in the bun tray, then place in the oven and bake for 15–20 minutes until risen and springy to the touch. Remove from the oven and place on a wire rack to cool then, when cool, slice each bun in half horizontally.
- To make the custard, place the cream, orange rind and milk in a small saucepan and place on a medium heat. Bring up to just before the boil, then remove from the heat. In a bowl, whisk together the egg yolks and sugar. Pour the hot creamy milk over the sugar and egg yolks and whisk together. Return to the saucepan, discarding the orange strips, then cook on a low heat, stirring constantly until the mixture starts to thicken. Be careful that it doesn’t get too hot or else you will have sweet scrambled eggs. Transfer the custard to a bowl to cool slightly.
- To assemble the trifles, remove the jellies from the fridge, place a disc of sponge on top of each one and drizzle a spoon of the retained syrup over each sponge disc. Divide the custard out evenly to cover each disc of sponge and return it to the fridge to allow the custard to set.
- To serve, add a good spoonful of softly whipped cream on top of each trifle and decorate with a mint or sweet geranium leaf if you wish.