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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!
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 small figs
  • 2 Tbsp runny honey
  • Grated zest and juice of 1 orange
  • 1 Tbsp orange juice or orange liqueur
  • 4 orange shortbread or gluten-free ginger cookies
  • 200 ml vanilla custard approx.

Method
 

  1. 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.
  2. 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.
  3. Mix the custard with the orange zest and spoon this on top of the figs.
  4. Arrange the remaining figs, dust with the cookie crumble you set aside, then drizzle with the remaining syrup.
  5. Keep chilled until you're ready to serve.