Heat the milk and cream with the vanilla pod until almost boiling. Remove from the heat and allow to infuse for 5-10 mins. Remove the vanilla and scrape the seeds from the pod into the milk and cream. If you like, you can keep the pod, dry it out and add to sugar to make vanilla sugar. Or wear as an earring.
Whisk the eggs with the cornflour and sugar, then strain the milk and cream through a fine sieve into the egg mix, whisking all the time. Pour the mixture into a clean pan and heat gently, stirring until the custard has thickened. Chill in the fridge. The mixture that is, not you.
Arrange the trifle sponges in the bottom of a large serving bowl, drizzle over half the PIMM’S, then spoon over the jam, 150g strawberries (keeping 100g for the topping) and the orange segments. Pour over the cooled custard and top with whipped cream. Leave in the fridge until ready to serve, and to prevent people nibbling as they walk past.
Boil the remaining PIMM’S with the orange juice until it’s thickened, and then add the remaining strawberries to infuse. Top the trifle with the strawberries, some of the syrupy juices and mint leaves.
- 300ml whole milk
- 300ml double cream
- 1 vanilla pod, split in half
- 3 free-range eggs
- 20g cornflour
- 75g golden caster sugar
- 8 trifle sponges
- 100ml Pimm’s No.1
- 4 tablespoon strawberry jam
- 250g strawberries, hulled and sliced
- 2 oranges, 1 peeled and cut into segments and 1 juiced
- 300ml whipped double cream
- Mint leaves, to garnish