At this time of year, dream desserts are ones that look spectacular but can be easily prepped in advance. These recipes fit the bill perfectly – and not a pudding in sight
Boozy inside-out trifle cake
V
This inside-out cake recipe is a brilliant take on the traditional trifle and can be prepared the day before serving for last-minute assembly. It makes plenty for second (or third) helpings
Serves 10-12 Prep time 1 hr Cooking time 1 hr 10 mins, plus a few hrs infusing and chilling You’ll need… 20cm loose-bottom, deep cake tin, greased and lined with baking paper, with a double layer of baking paper wrapped around the outside secured tightly with string (to keep the outside from getting too dark)
• 250g unsalted butter, softened, plus extra for greasing
• 220g caster sugar
• 1 tsp vanilla extract
• 4 large free-range eggs
• 300g self-raising flour
• 50ml whole milk
• 30ml sweet pale sherry, plus extra to drizzle
• Large handful of frozen raspberries, defrosted
For the syllabub
• 40g caster sugar
• 60ml dessert wine such as sweet muscat or Sauternes • 1 tbsp brandy
• Finely grated zest and juice of 1 lemon
• 300ml whipping cream
For the custard
• 280ml whole milk
• 280ml double cream
• 50g unsalted butter
• 35g cornflour
• 5 large free-range egg yolks
• 100g caster sugar
• 1 tsp vanilla extract
To decorate
• 125g nibbed pistachios
• 150g caster sugar
• Pomegranate seeds to scatter 1 For the syllabub, put everything except the cream in a large mixing bowl to infuse for a few hrs.
2 Preheat the oven to 170°C/fan 150°C/gas 3½. For the sponge, beat the butter, sugar and vanilla in a mixing bowl until light and fluffy. Beat in the eggs, one at a time, adding some of the flour if it looks like it might curdle. Beat in the milk and sherry until smooth. Stir in the remaining flour until the mixture is smooth and well combined. Spoon into the prepared tin and level the surface.
3 Bake for 1hr-1hr 10 mins or until a skewer pushed into the centre comes out clean. Cool in the tin for about 20 mins, then turn out and cool completely on a wire rack.
4 Meanwhile, make the custard. Put the milk, cream and butter in a pan and, as it comes to the boil, remove from the heat. In a small bowl, mix a little of the hot milk mixture into the cornflour. Whisk the egg yolks with the sugar and vanilla in a large bo
