'Tis the season to trifle

"We've pulled together some of our favourite flavour combinations."

‘Tis the season to trifle so instead of the classic trifle recipe, we’ve pulled together some of our favourite flavour combinations and they use up leftover baking (…….if you’ve got any lying around)

Christmas Pudding Trifle
You’ll need:
Leftover Christmas pudding – roughly 400g
3 oranges, peeled and sliced into thin rounds
2-4 Tablespoons Grand Mariner (or liqueur of your choice)
500g custard
250 ml cream – whipped

Soak peeled and sliced oranges in Grand Marnier (a few Tablespoons, depending on your taste) and set aside. The longer they soak the better so a few hours is best but 15 minutes also works.

With your hands break the pudding into large chunks and place half over the bottom of your dish.

Add a layer of the oranges, then a layer of custard. Repeat this step (pudding, orange, custard) 1-2 more times. Add whipped cream to the top and sprinkle with dried fruit, chocolate or nuts as you wish. Serve or keep chilled for later.

Black Forest Trifle
You’ll need:
Chocolate baking leftovers (brownies/chocolate cake/muffins) – roughly 400g
500g custard
100g chocolate
800g cherries – tinned
250ml cream whipped (or you can substitute with 300ml cream and 200 ml crème fraiche)

Break chocolate into pieces. Add custard and chocolate pieces into a saucepan on a low-med heat, gently stirring until the chocolate has melted. Cover and leave aside to cool.

Drain the cherries, keeping the liquid aside to use later.

With your baking, custard and drained cherries, divide each ingredient into 2 or 3 lots (depending on how many layers you prefer).

With your chocolate baking (Brownie/muffin/cake) break into chunks and place a layer over your trifle bowl or dish.

Place a layer of cherries over the baking chunks. Drizzle 100 ml of the cherry liquid over top. Add a layer of the custard. Repeat the layers (baking, cherries, liquid, custard). Finish by adding whipped cream and grated chocolate on top. Serve or keep chilled for later.

Banoffie Pie Trifle
You’ll need:
Leftover banana bread/muffins – roughly 400g
250g custard
400g caramel –we love Caramel Sweetened Condensed Milk (or your favourite caramel sauce)
250ml cream, whipped
3-4 Bananas, sliced

Break the baking into chunks.

Place condensed caramel in a bowl and fold in custard.

Place half of the baking chunks over the base of you trifle dish. Using half of the caramel mixture, add a layer of the caramel over the baking chunks, then add a layer of sliced banana. Repeat these layers (baking chunks, caramel, sliced banana). Add whipped cream on top and serve or keep chilled for later.

If you want to make a complete trifle from scratch for Christmas, take a look at our (pictured) Gingerbread Trifle here.