This beauty is what I’m offering up for this years Burns Night pudding. I know cranachan is pretty much just trifle anyway but when I was recently asked for a trifle recipe this is what sprang to mind and it feels like a celebration of suitably Scottish ingredients.
It’s got a bit more substance to it than cranachan so be sure not to fill up on too many neeps and tatties, oh, and its got a bit of a kick to it too!
You can of course use shop bought sponge but if you do want to make your own (I did) then a simple victoria sponge made with just one egg works well. I like to decorate mine with a few mini meringues made from one of the spare egg whites from the custard but you could just use crushed bought meringues instead.

serves 6
150ml double cream
350ml whole milk (if you’re in the States then just use 500ml half and half instead of the milk and cream)
40g cornflour
3 tbsp sugar
3 egg yolks
Vanilla pod
300g frozen raspberries
2 tbsp honey
3 tbsp whisky

Plain sponge cake (enough to create a single layer in your serving bowl)
200ml double/heavy cream
1 tbsp honey
toasted flaked almonds and mini meringues (optional) to decorate

Split the vanilla pod in half lengthwise and put in a pan with the cream and milk (or half and half). Heat until quite warm but don’t let it boil.
Whisk together the egg yolks, sugar and cornflour for the custard until they are quite pale and fluffy.
Strain the warm half and half through a sieve into a jug and rinse out the pan. Scrape the seeds out of the vanilla and whisk into the egg and sugar mixture.
Whilst continuously whisking pour the warm milk mixture into the eggs in a slow steady stream. Return the custard to the pan and gently heat, stirring until it thickens. Set aside to cool.

Combine the sugar for the compote with 1/2 the raspberries and the whisky and cook until they become syrupy, stir in the rest of the fruit and pour into the base of your serving dish.
Cut the sponge into chunks and lay these on top of the warm fruit, letting them soak up the juice.
Pour the cooled custard over the sponge and put it in the fridge to firm up a bit.
Whip the cream with the honey and use this to top the trifle, finishing off with a few toasted flaked almonds.