Individual Summer Sherry & Cherry Trifle
438g finely chopped Cherries
1 Packet Sponge Cake (Made as per packet) then filled with cherry jam.
225ml Stock Syrup
26.5g Custard powder
78.5g Caster Sugar
3 Egg Yolks
In a large pot, combine cherries and sugar. Bring to a full rolling boil, stirring constantly. Add pectin; return to a full rolling boil. Boil 1 minute, stirring constantly. Remove from the heat; skim off foam. Pour hot jam into hot jars.
Dice sponge and place into trifle dishes. Combine stock syrup, rum and sherry and using a pastry brush soak sponge till damp but not soggy. Then spread some more cherry jam on top along with fresh diced cherries.
Beat eggs, sugar and custard powder together bring milk to the boil and pour onto egg mixture return to a low heat and whisk until mixture thickens remove from heat and strain. Pour over soaked sponge and place in the fridge to set for 6 hours.
300ml Whipped Double Cream to finish top.
Decorate with fresh cherries and