Pimm’s might be known for being a traditional summer drink, but blackberry season runs well into the autumn, in fact you’re probably likely to find perfectly ripe blackberries growing in bushes on your country walks right about now.
My mum always makes a sherry trifle at Christmas, and I decided to make my own version at a recent picnic I attended with friends. I think this recipe is perfect for any time of year, and will probably swap my mum’s trifle for this at Christmas!
Pimm’s Blackberry and Elderflower Trifle
- 1 litre of lemonade
- 1/4 pint of Pimms Blackberry and Elderflower
- 2-3 sachets of gelatin
- Fresh blackberries, raspberries and blueberries
- Lady fingers
- 2 pints of custard
- 500ml fresh whipping cream
Add the lemonade and Pimms to a saucepan and bring to the boil, then add the sachets of gelatin, it will fizz up but don’t worry, just stir on a low heat until the gelatin is dissolved and the foam has disappeared.
Next pour into a glass dish and add a selection of blueberries, blackberries and raspberries (I used about a quarter of a carton of each, but you may want to use less/more).
Then place the lady fingers on top of the jelly and place in the fridge to set, this should take about eight hours.
Once the jelly has set, make up the custard, I used Bird’s custard powder with milk. Allow this to cool by placing in the fridge, but keep checking on it and stir it every 10-15mins to ensure it doesn’t set. When it is cool enough and before it sets, pour it over the jelly and leave to set. I always do these two processes the day before I want to serve the trifle so all I have to do is add the cream the next morning.
Once the custard has set, whisk up the cream until it is really thick, but easily spreadable. The spread over the trifle. I added blueberries on top to decorate mine, but you could add blackberries or even a few springs of mint.