cream Archives

Breakfast recipes

Hot cross buns with cheesecake spread

5 minutes

Chocolate recipes

Tray-baked harissa tomato sauce with pasta

30 minutes

Doughnut recipes

Scone trifle cups

Serves 6

Difficulty Easy

Prep Time 15 minutes

Ingredients

1 x 350 g pack Woolworths frozen berries
1 lemon, juiced
6 T caster sugar
6 scones 
3 T sherry 
1 x 500 ml tub Woolworths vanilla bean custard
1 cup cream, whipped 
strawberries, to garnish
blackberries, to garnish
mint, to garnish

Method

1. Place the frozen berries, lemon juice and sugar in a small saucepan and cook over a low heat for about 5 minutes to lightly stew the berries. Strain and set aside the berries, reserving the juice.

2. Bring the juice to the boil for a minute or two to reduce by about half. Pour over the fruit and allow to cool.

3. Roughly break up each scone and divide between 6 individual dessert glasses, then pour over the sherry. Spoon over the cooled fruit mixture followed by a layer of custard. Top with a dollop of whipped cream. Garnish with fresh strawberries or blackberries and mint.

Find more trifle recipes here.

Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Emma Morey

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Hot cross buns with cheesecake spread

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2-ingredient caramel sauce

Tray-baked harissa tomato sauce with pasta

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Scone trifle cups

Scone trifle cups

Ingredients

Method