Berry Trifle

PREPARATION:

Preheat the oven to 190ºC and line 6 patty tins with paper cake cases.

Beat the margarine and the Hermesetas Granulated together. Add the egg with a little of the flour and mix. Sieve the rest of the flour and baking powder together and fold into the mixture. Divide between the cake cases and bake for 15 minutes until brown and well risen. Leave to cool.

Put the egg yolks, the Hermesetas Granulated and cornflour into a bowl and beat together. Heat the milk and when warm gradually mix it into the egg mixture. Return the liquid to the pan and stirring all the time bring the custard to the boil. Cook until it thickens. Cover with a piece of damp greaseproof paper and leave to cool. Stir in the Malibu if required.

To serve remove the paper cases from the cakes, break each cake up slightly and arrange in the bottom of 6 sundae glasses. Mix the fruits together and divide between the glasses, reserving a few pieces for decoration. Spoon over the juice. Finally add a layer of custard and top with the toasted coconut and reserved fruits. Eat on day of making.