Trifle is a wonderful mix-and-match dessert and a great way of using up leftover puddings while showcasing seasonal fruits. From the thickness of the custard to the thickness of the layers, the variety of your jelly, alcohol and fruit mix, everyone has their personal preferences when it comes to this versatile celebration pudding. This recipe can be adjusted and adapted according to your desired outcome. The jelly and custard component can be made from scratch or pre-made. Make as individual desserts or a showstopper centrepiece.
- 3 cups summer fruit (eg. pitted cherries, raspberries and chopped peaches)
- 80ml spiced rum
- 2 teaspoons brown sugar
- 3 cups frozen raspberries
- 250g caster sugar
- 750ml water
- 4 sheets of titanium strength gelatine
Plum Pudding Trifle
- 700g Priestley’s Plum Pudding P/C (123324)
- 500ml (plus) extra thick vanilla custard
- 1 blood orange, zested and segmented
- 600ml thickened cream
- 1 teaspoon vanilla
- 20g caster sugar
- 15g flaked almonds, toasted
- 20g dark chocolate, shaved
- Edible flowers (optional)
1. To make the macerated fruit
Place the summer fruit, 20ml of spiced rum and brown sugar into a bowl, toss to fully coat the fruit and set aside to macerate.
2. To make the jelly
Add the frozen raspberries and caster sugar to a medium saucepan along with 750ml of water. Bring to a boil over medium heat then simmer for 3-4 minutes, until the fruit has fully collapsed. Set aside to cool a little, about 5 minutes. While the fruit is cooling, immerse the gelatine leaves in cold water and let sit for a few minutes until softened. Remove from water and squeeze.
Using an immersion blender puree the raspberries, strain through a fine sieve and discard the pulp. Add the gelatine leaves to the fruit syrup, stirring until completely dissolved (the syrup should still be warm enough to dissolve the gelatine). Pour into a shallow dish/tray and refrigerate for 30-40 minutes, until the jelly starts to set.
3. To assemble the trifle
Cut the Priestley’s Plum Pudding P/C (123324) into 3cm chunks and arrange in the base of your serving bowl. Drizzle over the remaining rum, carefully turning over the pudding pieces to coat. Take the tray of semi-set jelly and pour over the pudding layer then spoon over the macerated fruit. Cover and return to the fridge for 1 hour. Once the jelly has finished setting, carefully pour over the custard layer. Break up the blood orange segments and arrange them over the custard, cover and chill until serving (at least 2 hours). Just before serving, whip the cream with the vanilla and caster sugar until soft peaks form. Remove the trifle from the refrigerator and spoon into peaks over the trifle, sprinkle over the blood orange zest and decorate with toasted almond flakes and shaved chocolate.