Quince trifle

View the full article on guardian.co.uk

Serves four to six

Step 1
The day before you serve the trifle, put the tins of coconut milk in the fridge – this is so the cream in the milk hardens, so you can whip it.

Step 2
Heat the oven to 180C/350F/gas mark 4.

Step 3
Put the quince wedges in a deep dish and sprinkle over the cloves, cinnamon and 140g caster sugar.

Step 4
Pour over the moscatel and give everything a quick stir.

Step 5
Take a piece of greaseproof paper large enough to cover the top of the dish, wet it and scrunch it up, then lay over the top of the quince.

Step 6
Roast for 40-60 minutes, until the fruit is soft, then remove and set aside to cool.

Step 7
While the quince is poaching, make the sponge batter.

Step 8
Grease and line a loose-bottomed 18-20cm cake tin with sunflower spread.

Step 9
Cream together the margarine and remaining caster sugar.

Step 10
In a bowl, combine the flour and baking powder.

Step 11
Whisk the flour and 200ml almond milk little by little into the creamed spread and sugar mixture, to make a batter, then pour into cake tin and spread it flat using the back of a spoon.

Step 12
Bake for 25 minutes, until a skewer comes out clean, then leave to cool.

Step 13
Once cool, release from the tin and use a serrated knife carefully to cut the sponge into thick fingers.

Step 14
To make the jelly, strain the liquid from the poached quinces (you should have about 400ml) into a small saucepan.

Step 15
Sprinkle in two tablespoons of agar agar flakes and, without stirring, very gently bring up to boiling point.

Step 16
Simmer gently, stirring occasionally, until dissolved.

Step 17
To assemble the trifle, line the base of a serving bowl with sponge fingers.

Step 18
Layer the quince evenly over the cake, then pour over the quince jelly and refrigerate for at least an hour, to set.

Step 19
Meanwhile, using the remaining almond milk, make up a pint (568ml) of Bird’s custard according to the instructions and pour into a jug.

Step 20
Cover the surface of the custard with clingfilm and leave to cool.

Step 21
When the jelly has set and the custard cooled, pour the custard over the jelly, cover the dish and pop in the fridge.

Step 22
Just before serving, make the coconut cream.

Step 23
Take the tins out of the fridge 10 minutes beforehand, and gently lift the thick, hardened coconut cream from the top of each can, leaving behind all the liquid (save this for smoothies or porridge).

Step 24
Put the cream in a mixing bowl and whisk until thick and creamy; take care not to overwhisk, or it will split.

Step 25
Fold in the icing sugar, then spread the coconut cream over the custard layer of the trifle.

Step 26
Finally, make the caramelised almonds.

Step 27
Heat a tablespoon of caster sugar in a nonstick frying pan and, as it starts to liquefy, add the flaked almonds and stir until all the sugar has melted and the almonds are evenly coated.

Step 28
Tip out on to a plate and leave to cool.

Step 29
Once cooled, scatter the nuts over the top of the trifle and serve.