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Summer pudding trifle
Summer pudding trifle
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Festive and decadent Christmas dessert with a modern twist.
Ingredients:
  • 175g unfilled sponge cake slab
  • 165.00 gm strawberry, blueberry and cranberry jam
  • 252.50 gm thickened cream, whipped
  • Fresh raspberries, to serve
  • Blueberries, to serve
  • Strawberries, halved, to serve
  • Cherries, to serve
  • 42.90 gm custard powder
  • 70.95 gm caster sugar
  • 515.00 gm milk
  • 63.13 gm thickened cream
  • 40.00 ml orange-flavoured liqueur
  • 700g packet frozen mixed berries
  • 53.75 gm caster sugar
  • 8.80 gm vanilla extract
Instructions:
  • Prepare the custard by mixing custard powder, sugar, and 2 tablespoons of milk in a saucepan until smooth. Then, add the remaining milk and heat over medium heat until the mixture boils and thickens, about 5 minutes. Stir in cream and liqueur, then let it cool for 5 minutes before covering the surface with plastic wrap. Allow the custard to cool completely.
  • Prepare the filling by combining berries, sugar, vanilla, and 1/4 cup cold water in a saucepan over medium heat. Stir and cook for 5 minutes until sugar dissolves and berries are warm. Strain the mixture over a bowl, saving half the syrup for later use (you'll need 3/4 cup). Allow it to cool entirely.
  • Cut the sponge horizontally into two equal halves. Spread jam generously over one half. Place the other half on top to create a sandwich. Cut the sponge sandwich into 3cm pieces. In an 8-cup capacity bowl, layer one-third of the berry filling and half of the reserved syrup at the bottom. Arrange the sponge pieces on top. Spoon over the remaining berry filling and syrup. Finish by adding a layer of custard and cream. Cover the bowl with plastic wrap and refrigerate overnight if possible.
  • Garnish with a mix of fresh berries - raspberries, blueberries, strawberries, and cherries.

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