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Festive Trifle

These tall large “gin” glasses are fun to use when cooking for two or four people – you may need share. 
You can make most of the ingredients from scratch but we saved time and cheated – but allow time to cook and cool the Black forest berries! Homemade custard would probably be thicker.

There is a choice of conserves for those who prefer a traditional taste and those who like Daiquiri. – Two large glasses were used

500g Black Forest mixed fruit (cherries, blackberries etc)
1 tablespoon Brown Sugar
6 slices of plain jam Swiss roll or sponge cake
2 tablespoons Berry Daiquiri Cocktail Conserve or Tiny Tip Raspberry Conserve
500g Madagascan Vanilla Custard
300ml Fresh Double Cream
150g Fresh Raspberries
100g Flaked Almonds – toasted if possible


Cook the Black forest berries with brown sugar and allow to cool.
Spread jam on Swiss roll slices then place in the glass.
Spoon Black forest berries onto the cake – chill for ½ hour if you have time.
Whisk cream until firm but not too stiff.
Pour custard onto fruit.
Decorate with raspberries and top with a mound of cream, add toasted almonds.
Serve with fresh crusty wholemeal or rye and spelt bread.



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