Odds & Ends Trifle
This is our winter version of the classic British pudding with layers of fruits, leftover panettone (or christmas pudding) and custard.
Substitutes:
- No panettone? Use christmas pudding instead.
- No clementines? Use oranges, satsumas or mandarins instead.
- No apple? Try with pear, banana or peaches instead.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 4
Ingredients:
2 Clementines
1 Apple
2 tbsp Honey
150 g Panettone
For the custard:
3 Egg yolks
40 g Caster sugar
2 tsp Corn flour
250 ml Milk of choice
1 tsp Vanilla paste
For the whipped cream:
200 ml Double cream
For the topping:
2 tbsp Flaked almonds
Recipe:
- Preheat the oven to 190 C/170c fan/5 gas mark. Segment the clementines, and chop the apple. Place the fruits in a baking dish and drizzle the honey all over. Bake for 20 minutes, until tender and juicy.
- In the meantime, make the custard. Add the egg yolks, cornflour and sugar into a mixing bowl. Add the milk and vanilla into a small pan and bring to a simmer. Whisk the yolks and sugar together, then gradually pour the hot milk mixture onto the yolk mixture, whisking constantly. Pour the mixture back into the pan. Heat gently, stirring with a whisk, until the custard is thickened, but before any lumps form. Set aside to cool.
- For the whipped cream layer, simply add the double cream to a mixing bowl and whisk with an electric mixer until light and fluffy. Set aside in the fridge until ready to use.
- When all your layers have cooled down, start building your trifles in a glass serving bowl. Place chopped panettone at the bottom, pour over the custard and top with the fruits. You can keep some of the fruits to decorate the trifle top.
- Now top with generous scoops of whipped cream. Add the reserved fruits and top with flaked almonds.
How to store
Store in the fridge for up to 2 days.
