Baked fig trifle
This baked fig trifle is incredibly easy to create and makes a perfect dessert after Sunday lunch or for special occasions such as anniversaries, Mother’s Day, Valentine’s Day and so on. You can make a healthier version by using Skyr or Greek yoghurt instead of custard. This time I used shop-bought (but top-quality) Madagascan vanilla custard – of course, homemade custard makes it even better!
Ingredients
Method
- Cut the figs into quarters and put them in a small baking dish. Drizzle with the honey and orange juice then bake for 10 minutes until tender and you get a caramelised, syrupy sauce. Let it cool.
- Meanwhile smash the cookies and mix most of it with orange juice or liqueur – keep a small spoonful of crumble aside. Spoon the mixture into two glass tumblers or bowls. Add half of the figs and most of the cooked syrup sauce.
- Mix the custard with the orange zest and spoon this on top of the figs.
- Arrange the remaining figs, dust with the cookie crumble you set aside, then drizzle with the remaining syrup.
- Keep chilled until you’re ready to serve.