Quick and Easy Trifle

It really does vex me when people deem 'easy' recipes as somehow less worthy than their more complicated counterparts. Sometimes the easiest things can be the most satisfying and what is more satisfying than a dirty great trifle? I've made this one child friendly, but you can always add a little sherry if you'd like to make things more grown up. And as far as the sprinkles go? You can have whatever you want, WHATEVER YOU WANT!

Prep time: 15 Mins
Baking time: About 10 Mins for the fruit and then a few hours to chill
800g-1kg of Frozen Summer Fruits
160g (8) Trifle Sponges
800g Yellow Custard (It has to be yellow doesn't it!)
600ml Double Cream
The Sticky Seeds from a Vanilla Pod
75g Caster Sugar
Sprinkles (Be it Hundreds and Thousands, Toasted Nuts, or whatever you fancy!)

You'll only need your hob for this first bit, so grab a large saucepan and tip in the frozen fruit. Leave on a medium heat for 5-10 minutes, stirring occasionally until some of the fruit has burst to release its delicious juice. You don't want it to boil but get to just beyond warm. Once the fruit is all juicy, remove from the heat and leave to cool to room temperature.

Take each trifle sponge, dip one side in the fruit to soak up some juice and lay in the base of a good sized trifle dish. Ladle over the fruit (and remaining juice) to cover entirely. Top with the custard and spread carefully to cover. 

In a large mixing bowl add the cream, vanilla seeds and sugar. If you want to make use of the pod itself later, then just pop it into an airtight container and cover with more sugar. You'll then have lovely vanilla sugar for whenever you need it. Whisk the flavoured cream until soft peaks form, then spoon over the custard. Again carefully spread to the edges and finish with a generous helping of sprinkles. 

Pop in the fridge, covered if you can for a few hours, ideally overnight. You're then ready for the fun to begin!