Fig Trifle

I met my parents at Borough Market at the weekend with my brother and while we were there we bought some fresh figs from one of the stalls. We weren't quite sure what we were going to do with them but they looked too nice to pass up on.

My brother found a recipe for a Spanish-style fig trifle so I made it:

The ingredients.

First, soak some sponge fingers. The recipe called for sherry, but I used the rumtopf I made last year instead as I've still got loads left.

The figs. Cut them in half, drizzle with honey then bake for 10 minutes until soft and caramelised.

The custard is made with milk which is heated in lemon rind and cinnamon. Strain the milk after heating.

The other half of the custard is egg yolks, sugar and cornflour. And yes, I broke a yolk - I managed to salvage it though.

Add half the figs to the bowl, then put more sponge fingers on top and soak in more sherry / rumtopf.

Arrange the other half of the figs around the bowl then pour in the custard and chill.

Finally, add some whipped cream and toasted almond flakes. Enjoy...