How to Make Biscuit and Vanilla Pudding Trifle

Ingredients

• 8 oz (225 g) gluten-free plain flour mix
• 1 tsp bicarbonate of soda
• ¼ tsp gluten-free baking powder
• 5 oz (150 g) butter, softened
• 6 oz (180 g) caster sugar
• 1 large free-range egg

• 18 fl oz (500 ml) whole milk
• 2 large free-range eggs
• 1 large free-range egg yolk
• 1 tbsp cornflour
• 3 oz (80 g) caster sugar
• 1½ tsp vanilla extract

• 7 fl oz (200 ml) whipping cream
• 2 tbsp icing sugar
• gluten-free cocoa powder

1. Preheat the oven to 180°C/ Gas Mark 4. Grease and line two large baking trays with greaseproof paper.
2. Combine the flour mix, bicarbonate of soda and baking powder in a large mixing bowl, stirring well.
3. Cream together the butter and sugar in a separate mixing bowl until smooth. Beat in the egg until incorporated.
4. Gently beat in the dry ingredients in three additions until you have a smooth dough. Take generous teaspoons of the dough and roll into balls. Place on the baking trays, spaced apart, and flatten slightly with your hands. Bake for 12-15 minutes until golden-brown at the edgess. Remove from the oven and let cool on their trays.
5. For the custard, bring the milk to boiling point in a saucepan set over a moderate heat.
6. Meanwhile, whisk together the eggs, egg yolk, cornflour, sugar and vanilla extract in a heatproof mixing bowl. When the milk is simmering, remove it from the heat and slowly whisk into the egg mixture until fully incorporated. Strain the custard back into a clean saucepan and cook over a low heat until thickened, stirring constantly. Pour into a bowl and cover the surface with an oiled piece of clingfilm. Chill for 4-6 hours until cold. Place the biscuits in an airtight container.
7. To serve, when the custard has chilled, crush half of the biscuits into rough crumbs, dividing them between the bases of 6-8 serving glasses. Top with the custard. Crush the remaining biscuits into finer crumbs, sprinkling them on top of the custard.
8. Whip the cream with the icing sugar to soft peaks in a small mixing bowl. Spoon on top of the trifles and dust with a pinch of cocoa powder.