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Just like the sash, this retro style trifle has also stood the test of time and remains a firm favourite in our house. Made with store cupboard ingredients and some fresh cream and milk, it is the ideal solution when you are having a crowd for a BBQ.
Its orange, it’s cool and creamy and it will make the perfect pudding for your “at home” twelfth celebrations!
Serves 8-10
6/7 trifle sponge segments or use a lemon or pineapple jam swiss roll
2 tablespoons orange curd (eg Mrs Bridges) or use lemon curd 9optional)
2 large tins mandarin oranges in juice
1 1/2 packs orange jelly eg Hartleys
1 pint boiling water
3 tablespoons Birds custard powder
3 tablespoons caster sugar
1.5 pints milk
500ml whipping cream
1 teaspoon vanilla essence
25g cater sugar
40g dark chocolate
Jelly Base
1. Cut the jellies into cubes and place into a large measuring jug. Add 1 pint of boiling water and stir until melted.
2. Drain the tinned mandarins. Use the juice from the mandarins and enough cold water to make up 1/2 pint of liquid. Stir into the melted jelly.
3. Spread each of the trifle sponges with the orange or lemon curd if using, and arrange in a layer in the bottom of a large trifle bowl. (you may need to cut some sponges in half to fill in gaps)
4. Add the mandarin orange segments (reserve about 8 ) evenly over the sponges. Pour the cooled jelly over the top and place in the fridge to set.
Custard
1. Mix 3 tbsps custard powder with 3 tbspns sugar in a medium heavy based saucepan. Measure 1.5 pints milk into a jug, and add a little of the milk to the custard powder and sugar, stirring until smooth. Stir in the remaining milk, and heat gently, stirring continuously until gently boiling. Remove from the heat and stir in 150ml of the whipping cream.
2. To prevent a skin from forming, either stir continuously until cooled or place the saucepan of custard in a large bowl of cold water and cover with a round of greaseproof paper, ensuring the paper is fully in contact with all the custard. Allow to cool, before pouring the cooled custard evenly over the set jelly. Place in the fridge to set.
Cream topping
1. Pour the remaining cream, sugar and vanilla essence into a large bowl and beat with a mixer until soft peaks.
2. Spread the cream over the custard layer and decorate with reserved orange segments and lots of grated chocolate curls.
Cooks Tip: This trifle is also suitable for making in individual sundae glasses.