Instructions: 1 Butter a 2 pint baking dish and spread the fruit evenly over the base - if using frozen fruit, defrost slightly. Sprinkle with brandy or liqueur.
2 Slice the trifle sponges and cover the fruit evenly. In another bowl, mix the eggs, egg yolks and sugar. Add the milk, cream, essence and whisk together.
3 Strain this custard over the sponges and leave to soak in for 10 minutes.
Preheat oven to 180c/350f/Gas 4. Place the dish in a roasting tin and pour in enough boiling water to come halfway up the dish.
4 Bake in the oven for 40-45 minutes until the custard is set. Whisk the egg whites to a stiff peak stage, add the sugar and beat until glossy.
5 Cover the top of the pudding with meringue, sprinkle the almonds on top and return to the oven to brown the meringue. Serve straight away.
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