Caramel and pistachio trifles recipe

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makes: 6
Skill: medium
Prep: 20 min
Cooking: 5 min

Nutrition per portion

Calories 472 kCal 24%
Fat 15g 21%
  -  Saturates 4g 20%
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    • 175g sultanas
    • 2tbsp light Muscovado sugar
    • 5tbsp sweet sherry, eg Tesco Finest rich and fruity Pedro Ximénez
    • 3 oranges, peeled and segmented
    • 200g Madeira cake, cut into small slices
    • 500ml pot ready-made vanilla custard
    • 100g pistachio nuts, roughly chopped
    • 3tbsp caster sugar
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    • Put the sultanas and sugar in a bowl and pour over sherry, add the orange segments and any remaining juice.
      Leave to soak for a few hours or overnight if you have time.

    • Spoon sultana and orange mixture into 6 small serving glasses, top with slices of Madeira cake – press them down slightly to soak up the juices. Top with custard.

    • Meanwhile, put pistachios and caster sugar in a non-stick frying pan. Cook over a medium heat, stirring, until the sugar begins to melt and form small clusters of nuts. Transfer to a plate and allow to cool. Scatter the nuts over the custard just before serving.

    Top tip for making Caramel and pistachio trifles

    Add chopped dried figs to the sultanas for a great sticky sweetness. Fancy a change from custard? Use Greek yogurt sweetened with a little honey.

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