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.
