Trifle Time

It’s been a week of healthy living in the office, and now we are talking about our favourite sweet treats. What better than a quintessentially British trifle with lots of layers? We have chosen a recipe from one of our favourite chefs, Jamie Oliver (in this case the recipe is his wife’s – thanks Jules!). It’s a big serving so we recommend cutting the recipe back depending on how many you’re feeding and the size of your bowl. Of course you’re also free to make it as it is and keep it for yourself too – we won’t judge.

Mrs Oliver’s Massive Retro Trifle


Serves 20

Cooks in: 25 minutes plus setting time

Ingredients:

8 trifle sponges, or 1 Swiss roll, sliced
1 punnet strawberries, hulled and sliced
1 small wineglass Cointreau
135 g pack strawberry jelly
2 pints milk
4 teaspoons caster sugar
35 g sachet strawberry blancmange
450 g tinned mandarin segments, drained
135 g packet orange jelly
30 g custard powder, enough to make 600ml
300 ml double cream
Good-quality chocolate, for grating
1 orange, zest of
Lay out the sponges or Swiss roll on the bottom of a large glass bowl (our Chalice Trifle Bowl is perfect). Scatter over the strawberries and drizzle with Cointreau.
Tear up the strawberry jelly squares, put them in a jug and add 300ml boiling water. Stir until dissolved, then add 300ml cold water. Pour over the sponge, place in the fridge and allow to set.


Pour a little milk into a bowl with 2 teaspoons of sugar and the blancmange and mix until dissolved. Bring 600ml milk just to the boil then add to the blancmange mix. Stir and return to the pan, whisking as you bring it back to the boil. Pour the blancmange into the bowl and allow to cool, whisking occasionally, then pour over the set strawberry jelly. Allow the blancmange layer to set in the fridge, then scatter over the mandarin.
Make the orange jelly the same way as the strawberry and allow to cool before pouring over the mandarins. Set in the fridge. Once set, make the custard using the remaining milk and sugar and the custard powder. Allow it to cool and pour it over the orange jelly.

Whip the double cream until you get soft peaks, then spread it over the top layer of custard. Sprinkle the trifle with the grated chocolate and orange zest before serving.

Thanks Mr and Mrs Oliver!

Our Dartington Chalice Trifle bowl can be found here.

Recipe can be found here.