Summer Pudding Trifles
This is an easy trifle recipe that lightens up the traditional dessert for summer and gives it a slightly exotic flavour with a little Turkish delight.
Rosy raspberry trifle recipe
To serve four:
350g vanilla custard - ideally home made but shop bought is fine
175g Madeira cake, roughly cubed
200g fresh raspberries
Juice of one orange
150ml crème fraiche
Handful of pistachios, roughly chopped
2 cubes Turkish delight, snipped into small pieces
Put the Turkish delight pieces into a small bowl with a couple of tablespoons of water. Microwave for a minute or two, stopping to stir regularly, until the delight has dissolved and the mixture is smooth. Pour into the custard and stir well to combine.
Divide the cubes of Madeira cake between four sundae dishes. Reserve half of the raspberries and put the others into a bowl and mash gently with the orange juice. Spread over the cake pieces then cover with a layer of Turkish custard. Put the dishes into the refrigerator and leave to set for at least half an hour, or up to 24 hours if you want to make the trifles in advance.
To serve, add a dollop of crème fraiche to each sundae dish and top with the rest of the raspberries and the chopped pistachios.
Summer pudding and raspberry trifle are two of the great all time classic English summer desserts, so can you imagine anything better than a mash up of the two? This easy trifle recipe both looks and tastes delicious and can be conveniently prepared in advance and stored in the fridge until you need it.
Summer pudding and raspberry trifle recipe mash up
To serve four:
600g fresh raspberries
50g golden caster sugar
300g Madeira cake
227ml clotted cream
Reserve half of the raspberries and mash the other half in a bowl with the sugar. Cut the Madeira cake into 12 slices to fit three each neatly into the serving bowls you plan to use. Beat the clotted cream until it thickens slightly.
Start filling your serving bowls with a layer of Madeira cake, followed by a layer of cream and the a layer of mashed raspberries. Add another layer of Madeira cake and repeat the layers of cream and raspberries, then add the third slice of cake. Finish with a dollop of cream and distribute the remaining whole raspberries onto each serving. Just before serving, dust each trifle with some icing sugar.
