Scottish Tartan Trifle

Serves 6-8

Shortbread biscuits - 200 g  (7 oz)
Raspberries - 250 g (9 oz),  thawed if frozen
Whisky liqueur - 4 tbsp
Custard powder 25 g (1 oz)
Sugar 25 g  (1 oz)
Milk - 600 ml  (1 pint)
Double cream - 300 ml  ( pint),  whipped
Cake decorating gel - red,  blue and green


Roughly crush shortbread biscuits and place half in the base of a glass serving dish.  Add raspberries with any juice and 2 tablespoons liqueur,  then remaining biscuits and liqueur.

Blend custard powder and sugar with a little milk.  Bring remaining milk to the boil and pour on custard mixture,  stirring well.

Return to the pan,  bring to the boil,  stirring.  Cook for 1 minute.  Pour over raspberries.  Leave until cold.

Spread whipped cream over custard and decorate with a fork.  Just before serving decorate with decorating gel.

RIYAN Productions