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A traditional blackberry trifle recipe is given a dinner party twist by Simon Hulstone, who adds zingy blackberry jelly and salty pistachio sponge. If you can’t find pistachio paste, crumb 100g of peeled pistachios in a food processor.
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Pour into your glass dishes. Cut the blackberries in half lengthways and share them equally between the five glass dishes. Carefully place the jelly in the fridge to set
Heat the oven to 180°C/Gas mark 4. Line a 30cm rectangle baking tray (with at least 2cm sides) with greaseproof paper. On a high speed, cream the butter and sugar in electric mixer until white
175g of unsalted butter
175g of caster sugar
5
Split the vanilla pod open and scrape out the seeds. Slow the machine down to its lowest speed and add the pistachio, self-raising flour, baking powder, eggs and vanilla seeds
As soon as the ingredients are incorporated, turn the machine off and check the texture. If the mix is really stiff, add a little milk to loosen it up; it wants to hold its own weight
7
Pour the mix into the lined tray and place in the oven for 25 minutes or until it’s cooked. Check this with a cocktail stick; it should come out dry. Leave to cool
8
Once cooled, remove from the tray and cut into cubes, around 2.5cm in size. Store in an airtight container until needed
9
Take the jelly out of the fridge, and using a piping bag, pipe the whipped cream on top of the jelly in little peaks from the outside to the centre of the jelly
150ml of double cream
10
Repeat this on all of the jellys and then, on top of the cream, arrange 4-5 cubes of well-spaced pistachio sponge. Loosely close the lid and serve
Simon Hulstone's aesthetically pleasing and rewarding cuisine can be found in Torquay at The Elephant, which holds a Michelin star.
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Blackberry trifle and pistachio sponge
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