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Photo of Blackberry and Apple Trifle by WW

Blackberry and Apple Trifle

6
Points® value
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Moderate
This is an ideal Sunday pudding or for when you've got guests.

Ingredients

Apple

2 medium, dessert, sweet

Apple juice

150 ml(s)

Trifle

1 cup(s)

Sherry cooking wine

2 tbsp(s)

Blackberries

210 gm, canned (drained)

Half and half cream

10 tbsp(s)

Ground cinnamon

1 tsp(s)

Almonds

⅓ tbsp(s), flaked, to decorate

Instructions

  1. Core and slice the apples. Poach them very gently in the apple juice for 2 minutes until softened, but still whole. Drain and reserve a little of the juice. Let the apple slices cool.
  2. Break up the sponges and place in a pretty serving bowl. Sprinkle with the sherry and the reserved apple juice. Scatter the apple slices and the blackberries over the sponge.
  3. Cover and leave to chill for at least half an hour so the juices soak into the sponges.
  4. Top with the cream and sprinkle with the cinnamon and almond flakes. Serve immediately.

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