This boozy cake is a brilliant twist on the traditional trifle and can be prepared the day before.
Ingredients
- FOR THE SYLLABUB
- 40g caster sugar
- 60ml sweet or dessert wine, such as muscat or Sauternes
- 1 tbsp brandy
- Finely grated zest and juice of 1 lemon
- 300ml whipping cream
- FOR THE sponge
- 250g unsalted butter, softened, plus extra for greasing
- 220g caster sugar
- 1 tsp vanilla extract
- 4 large free-range eggs
- 300g self-raising flour
- 50ml whole milk
- 30ml sweet pale sherry (we used pale cream), plus extra to drizzle
- Large handful of frozen raspberries, defrosted
- FOR THE CUSTARD
- 280ml whole milk
- 280ml double cream
- 50g unsalted butter
- 35g cornflour
- 5 large free-range egg yolks
- 100g caster sugar
- 1 tsp vanilla extract
- to decorate
- 125g nibbed pistachios
- 150g caster sugar
- Pomegranate seeds to scatter