Scones and clotted cream trifle pots
Serves 6 | prep 15 mins | total time
Scones and clotted cream trifle pots
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Serves 6 | prep 15 mins | total time
These easy ‘cream tea’-inspired pots are a perfect summer pud
Rate
Nutritional information (per serving)
Calories
682Kcal
Fat
43gr
Saturates
27gr
Carbs
62gr
Sugars
28gr
Fibre
3gr
Protein
8gr
Salt
0.6gr
Ingredients
- 1 x 400g pack frozen red berry mix or a mix of fresh red berries
- juice of 1 lemon
- 4 tbsp caster sugar
- 4 All Butter scones
- 3 tbsp sherry mixed with 1 tbsp clear honey or Cornish mead, or apple juice
- 1 x 500ml carton Taste the Difference vanilla custard
- 1 x 227g tub clotted cream
Step by step
- Put the fruits with the lemon juice and sugar in a pan and cook over a low heat until the fruits are lightly stewed, about 5 minutes. Lift the fruit out into a dish and set aside. Bring the juices to the boil for a minute or two until they are starting to look syrupy and are reduced by about half. Pour over the fruit and leave to cool.
- Roughly break up each scone and divide between 6 individual dessert glasses, and pour over a little of the honey-sherry mix. Spoon over the cooled fruit mixture followed by a layer of custard. Top with a dollop of clotted cream.
