Sweet Sticky Fig Trifle

1x Shop bought sponge cake or butter cake cut into 2cm cubes

1/4 cup sweet sherry (or orange juice)

1x 385g Tar10 Sticky Fig for Dessert

2 cups custard

1 cup dollop cream

1/4 cup roasted flaked almonds


Cut cake into 2cm cubes and divide over 4 pretty dessert glasses. Sprinkle with Sherry (or orange juice).

Roughly chop half of the figs from the container of Tar10 Sticky Fig for Dessert and layer over the cake alternating with the cake and custard.

Set aside in the refrigerator for an hour or longer.

Serve with a large dollop of cream and sprinkle with Roasted Almonds