Monday, April 24, 2017

T: Trifle Pudding #AtoZChallenge

Both my mother and her sister (my favourite aunt ever) made excellent trifle puddings. maybe some of it has rubbed off on me because, even tough I say it myself, the trifle pudding in our home is pretty delicious too. And our guests rarely refuse that second helping!

I do not make trifle puddings except in winter and that too only when I have had the time t plan ahead. It's a good sure-shot dessert and most of it can be prepared in advance for that party so that is one item out of the way.
Here's how I make my trifle for parties, 2 bowls:


  • Sponge cake 8" diameter about 3" thickshould do, depending on the size of the bowl that you will make the trifle in. You can make it yourself but a store bought one works well too. 
  • Orange juice : 1 cup
  • Rum or Brandy (optional) 2 tbsp
  • Jelly; I packet, orange is preferred
  • Fresh oranges; 2 whole, the segments peeled and deseeded.
  • Kiwis: 2, peeled and cut in chunks, some thin slices for garnish. 
  • Strawberries: 1 cup, hulled and cut in chunks, some thin slices for garnish. 
  • Cherries: 1 tin, deseeded. With all the fresh fruits it's redundant but I keep it for the nostalgia factor, when we were kids we did not get kiwis or fresh strawberries. 
  • Custard powder, sugar, milk (as per the directions in the packet for setting custard)
  • Icing sugar: to taste
  • Fresh cream: 2 cups
  1. Slice the cake so that you have two round cakes about 1& 1/2 inches thick. Place in two deep serving bowls, preferably transparent ones as a well made trifle is a thing of beauty to be admired. 
  2. Pour orange juice over the cake so as to soak the cake in the juice. Dampen it, do not pour all the juice. Add rum/brandy, one tbsp into each. Omit it if you have kids coming, or just put some in the one you will ear mark for the adults. 
  3. Make the jelly as per the directions on the packet. Pour over the soaked cake and add the oranges and some of the other fruits and the cherries. Reserve some fruits for garnishing. If you are making it a day ahead (like me) use fresh fruits for garnish. 
  4. Leave to set, keep it in the fridge. 
  5. When the jelly is completely set and firm, make the custard. When it is slightly cool, pour over the jelly and leave it to set. If you wish to make it fruitier you can add some more fruits over the custard after it has set. You can also add nuts or caramel if you wish. 
  6. On the day of the party, ( I do this in the early evening or late afternoon) whip the cream with sugar to taste (I do not like the cream to be too sweet) till soft peaks form. Pour a layer over the custard and spread thick. Any leftover cream is gobbled up by my girls. Pop it back in the fridge to set. 
  7. Garnish with sliced kiwis and/or strawberries or with sprinkles. 
  8. Serve chilled. remember to slice deeply from the bottom of the bowl for each serving. 
  9. Yup, its good. Enjoy the trifle as well as the compliments that follow!  
Here are some pictures of the food from the last party we had. 

the meats

the salads

the trifle!


  1. Ohh! That sounds delicious indeed. I've never made anything like that before that I know of. Thanks for sharing the recipe.
    Visiting from the A to Z Challenge. See My “T” post here:

    1. Thank you, do try it and let me know how it goes!

  2. Wow, that looks yummy. I've never seen a recipe like that. It looks fabulous!

  3. This sounds truly scrumpelicious. Thanks for sharing the recipe - has gone straight onto my list of must make recipes.

    1. you're welcome. Wait for winter though... otherwise you could do it with mango...the heat makes things go soggy though.