SUMMER TRIFLE PUDDINGS

600g/1lb 5 oz Raspberries
50g/2oz Caster Sugar
1Madeira Loaf 300g/10oz
227 tub Clotted Cream
Icing Sugar to serve

1. Put half the raspberries to one side. In a bowl roughly mash the rest of the raspberries with the sugar. Cut the Madeira Loaf into approximately 12 slices, then using a round cutter to cut out rounds to fit 4 serving glasses.
2. Beat the Clotted Cream till thickened.
3. Layer the glasses with a slice of Madeira, then the Cream and finally the mashed raspberries.
4. Repeat this until the final layer is the Sponge.
5. Spread over the remaining Cream and top with the whole Raspberries
6. Place the Trifles in a refrigerator for up to 2 hours before serving
7. Dust with a little Icing Sugar before Serving

Strawberries can be used as an alternative to Raspberries