This is a great dessert. It looks impressive and can be kept in the freezer for up to a month.

Cuts into 8–10 thin slices

450 g (1 lb) blackberries or blackcurrants
110 g (4 oz) caster sugar
2 tbsp blackcurrant crème de cassis liqueur
150 ml (1/4 pint) double cream
600 ml (1 pint) ready-made fresh vanilla custard (or see Real Custard on page 154 of Secrets of AGA Puddings)
6 trifle sponges, each sliced in half horizontally

You will need a 900 g (2 lb) loaf tin, lined with cling film.

Measure the blackberries and sugar into a pan.

Heat gently on the simmering plate, stirring, for about 2 minutes. Cover and transfer to the simmering oven for about 15 minutes, until soft.

Heat gently on the hob for about 15 minutes, until soft.

Add the cassis and transfer to the fridge to chill.

Whisk the double cream to soft peaks and then add the custard and mix until smooth. Spoon the cream mixture into the lined tin and level the top. Carefully spoon half of the cold blackberry compote over the custard (a little of the juice will ooze into the custard).

Arrange a single layer of trifle sponges over the fruit (you may need to trim the sponge to fit neatly) and then gently press the sponge into the compote so the sponges are level with the top of the tin and soak up the juices. Cover with cling film and freeze overnight or until ready to serve.

To serve, remove the parfait from the freezer for 1–2 hours before eating. The parfait should be half frozen but easy to slice. Warm the remaining compote and serve over the top of each slice.

• If you are making the parfait well in advance, you can freeze the remaining compote in a separate container and then defrost in the fridge to serve.
• If you have parfait left over, you can re-freeze if you do so immediately, or it is just as delicious completely thawed and soft, but keep in the fridge.

This recipe is from my book Secrets of AGA Puddings