LYCHEE STRAWBERRY CHIA TRIFLE PUDDING

Serves 6 For the sponge cake

110g self- raising flour

1 tsp baking powder

2 eggs

130g unsalted butter, softened

110g caster sugar

1 tbsp vanilla extract

2 tsp milk

For the strawberry mousse

1 punnet fresh strawberries

2 tbsp sugar

200ml whipping cream

2 tbsp powdered sugar

For the layered ingredients

20g chia seeds soaked overnight in 100ml water

1 punnet fresh strawberries, halved

1 tin of canned lychee in syrup ( drained)

to make the cake

Pre- heat oven to 160 º C. Line two 15cm ( 6”) round pans with baking paper.

Sift the self- raising flour and baking powder in a large bowl. Add the remaining ingredients and beat until thoroughly mixed. Pour into the baking pans and bake for 30- 35 minutes. To check if the cake is cooked, insert a skewer and if it comes out clean, the cake is ready. Leave to cool in the tins for about 10 minutes and then move to a wire rack to cool completely.

Then cut each cake horizontally into two equal halves. Best to make this one day in advance and store in the refrigerator wrapped in cling film or in airtight container.

to make the strawberry mousse

Wash and dry the strawberries. Dice them into small pieces. Place the diced strawberries and sugar in a blender and mix until pureed. Set aside.

In a mixing bowl, combine the cream and powdered sugar and use an electric mixture to whip into soft peaks.

Once you have soft peaks, gently fold the strawberry puree into the cream, until everything is well combined. If you’re not using the mousse right away, cover and refrigerate overnight, until ready for use.

to layer and assemble

Start with a 3- 4 litre jar or bowl – preferably with rounded edges around the top and food grade so it doesn’t chip. Pyrex bowls will be perfect for this.

Layer sponge, bloomed chia seeds, strawberry mousse and fruits alternately until the top; finish with a generous dollop of mousse. Leave to set for 3- 4 hours in the refrigerator before serving.