The ultimate showstopper trifle - all the flavours of Christmas in one easy pud

Yields:

8 - 10

Prep Time:

20 mins

Cook Time:

10 mins

Total Time:

30 mins

• 1. Step 1Put the cranberries in a pan with the sugar and heat over a gentle heat until the cranberries release their juices and the sugar dissolves. Add the rosemary sprigs and bring to a simmer. Simmer for 6–8min, until the cranberries are soft. Slake the cornflour with a little cold water and add to the pan, then simmer for 1–2min until the syrup thickens. Remove from the heat and leave to cool, removing the rosemary sprigs when the cranberries are completely cool.
  2. Step 2Soak the gelatine in cold water for 5min, until soft. Meanwhile, put the vanilla custard and nutmeg in a pan and heat until steaming. Squeeze the excess water from the gelatine and add to the custard, stirring until it’s fully dissolved. Set aside to cool.
  3. Step 3Slice the sponge into chunky slices, then line the base of a trifle bowl. Drizzle over the brandy, then spoon over ¾ of the cranberries. Pour over the custard then transfer to the fridge to chill for around 2hr.
  4. Step 4When ready to serve, whisk the double cream with the vanilla bean paste and orange zest to soft peaks. Dollop the double cream over the top of the custard, then spoon over the remaining cranberries. Decorate with gold leaf, if using.