Summer pudding trifles
- Barney Desmazery
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Serves 4
Easy
Prep: 20 mins
A star rating of 4.3 out of 5.10 ratingsRate
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These cute summer trifles combine two raspberry classics and can be made several hours ahead and kept in the fridge
Nut-free
Vegetarian
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Sardines with Sicilian fennel salad
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Ingredients
Nutrition
Units:
MetricUS
-
600g raspberries
-
50g golden caster sugar
-
1 madeira
loaf (about 300g/10oz)
-
227ml tub clotted cream
-
icing sugar
to serve
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Nutrition: per serving
-
kcal617
-
fat44g
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saturates27g
-
carbs53g
-
sugars42g
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fibre4g
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protein6g
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salt0.52g
low
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Method
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step 1
Set half the raspberries aside. In a bowl, roughly mash the remaining raspberries with the sugar. Cut the madeira loaf into 12 slices, then use a round cutter to cut out rounds of the cake to fit 4 serving glasses. Beat the clotted cream until slightly thickened.
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step 2
Layer up the trifles in glasses starting with a slice of cake, then some cream and some mashed raspberries. After the final slice of cake, spread over some cream and top with whole raspberries. The trifles can be kept in the fridge for a couple of hours. Dust with a little icing sugar before serving.
Recipe from Good Food magazine, August 2008
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A star rating of 4.3 out of 5.10 ratings
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