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Rum-laced raspberry trifle


Rum-laced raspberry trifle Recipe

Ingredients:
  • 100g Madeira cakes , cut into cubes
  • 2 tbsp ginger preserve
  • 2 tbsp dark rum
  • 150g frozen raspberries , defrosted
  • 284ml carton double cream
  • 2 tbsp flaked almonds , toasted
  • 450ml milk
  • 1 vanilla pod , seeds only
  • 4 egg yolks
  • 1 tbsp cornflour
  • 50g caster sugar
Directions:
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