Everyday cooking with lavender: Lavender Berry Trifle

We're at it again. This time we were after a special dessert befitting an excellent Easter dinner. What could be better than Lavender Berry Trifle. Thanks to Pat from Lavenders of Norfolk who shared this recipe with us. Pat brought this yummy dessert to a gathering of lavender growers at Bonnnieheath Lavender Farm a few weeks ago. Thanks Anita for hosting the get-together! Everyone raved about Pat's trifle.

To fit the requirements for 'everyday cooking with lavender' it has to be simple enough for my grandchildren to put together. So we're back in grandma's kitchen whipping up (literally) another lavender dish. This is a layered dessert so there really wasn't much mixing involved - just placing and pouring and spreading.

The kids are ready. All hands washed food-safety-style ... singing the happy birthday song twice. The ingredients are laid out: 1 angel food cake from the store; 1 package of frozen blueberries/diced strawberries; 1 package vanilla pudding mix and 2 cups of milk; 2 Tbsp lavender buds chopped; the juice from draining the berries; 1 cup of whipping cream - whipped; a little sugar for the whipping cream and the left over candied lavender buds from the last recipe.

The first job was breaking up the cake into (relatively) bite sized pieces.

Next, Owen poured the berry juice over the cake.

Chloe mixed the pudding mix with the milk and we poured it over the cake and berry juice while it was still quite runny.

Then we sprinkled the chopped lavender buds over the pudding layer.

Then the drained berries were spread over the pudding/lavender layer.

It looked pretty good at this stage but we decided to carry on and add the whipped cream. It was spread over the berry layer and the kids enjoyed making 'peaks'.