Sardines with Sicilian fennel salad
Perfect on the barbecue, sardines add a taste of summer to any meal and are the perfect addition to an al fresco salad
Summer pudding trifles
- Preparation and cooking time
- Prep:
- Easy
- Serves 4
Skip to ingredients
- 600g raspberries
- 50g golden caster sugar
- 1 madeiraloaf (about 300g/10oz)
- 227ml tub clotted cream
- icing sugarto serve
Nutrition: per serving
- kcal617
- fat44g
- saturates27g
- carbs53g
- sugars42g
- fibre4g
- protein6g
- salt0.52glow
Method
step 1
Set half the raspberries aside. In a bowl, roughly mash the remaining raspberries with the sugar. Cut the madeira loaf into 12 slices, then use a round cutter to cut out rounds of the cake to fit 4 serving glasses. Beat the clotted cream until slightly thickened.
step 2
Layer up the trifles in glasses starting with a slice of cake, then some cream and some mashed raspberries. After the final slice of cake, spread over some cream and top with whole raspberries. The trifles can be kept in the fridge for a couple of hours. Dust with a little icing sugar before serving.
