Name: Honey cake trifle
Prep time: 15 min
Yield: 8
Ingredients: 4 large ripe figs Juice of half a lemon 50ml water 1 tbsp caster sugar A handful of flaked almonds, toasted 450g honey cake, approximately 3 tbsp sweet Marsala wine 300ml double cream 200ml no-fat Greek Yoghurt;(if making in a large bowl - see below) 1 tsp vanilla essence 50g pomegranate seeds

You can replace the Marsala with any sweet wine or even just use the syrup from the poached figs. And if you do not have fresh figs, tinned or bottled ones are perfect – no need to poach and you can use the syrup they are in to spoon over the cake. Make it in eight glasses (as shown) or in one large, glass, serving bowl.

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