Strawberry & elderflower trifle

• pot double cream↗600ml ml
• vanilla pod↗1

  seeds scraped

• large egg yolks↗4
• cornflour↗1 tbsp tbsp
• elderflower cordial↗50ml ml
• golden caster sugar↗2 tbsp tbsp
• ginger wine350ml ml
• sheets leaf gelatine↗3

  soaked in cold water for 5 mins

• lemon drizzle cake200g g

  broken into small chunks

• strawberries↗400g punnet of g

  hulled and halved

• golden caster sugar↗3 tbsp tbsp
• balsamic vinegar↗1 tbsp tbsp
• double cream↗600ml ml
• vanilla bean paste↗1 tsp tsp
• icing sugar↗50g g
• ginger biscuitsa few

  crushed

• lemon thyme↗1 tsp

  leaves

Step-by-step instructions

1. 1

   For the custard, heat the double cream and vanilla in a medium saucepan and bring to the boil. Whisk together the eggs, cornflour, cordial and sugar in a bowl, then pour in the hot vanilla cream. Pour into a clean pan and set over a low-medium heat for 5-6 mins until thick and glossy. Pass through a fine sieve into a bowl and leave to cool.

2. 2

   Put the wine and gelatine in a separate pan, heat gently to dissolve, then pass through another fine sieve into a jug and leave to cool slightly.

3. 3

   Put the lemon drizzle cake in a trifle or serving dish, pour over the jelly and place in the fridge for 1 hr to set. Once set, pour the custard onto the trifle base and leave to set in the fridge overnight.

4. 4

   The next day, put the strawberries, caster sugar and vinegar in a mixing bowl, toss together and leave in the fridge for 1 hr or so. Spoon the strawberries on top of the custard, along with the balsamic juices.

5. 5

   Whisk the double cream, vanilla and icing sugar together, then spoon on top of the trifle. To serve, crumble over the biscuits and scatter with thyme.