Mrs. Oliver's massive retro trifle

Christmas trifle

Serves 20

  • 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

  • zest of 1 orange

Lay out the sponges or Swiss roll on the bottom of a large glass bowl. Scatter over the strawberries and drizzle with the 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. (If you want to add extra layers of blancmange and custard, go for it!)



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. What a finish!

Nutritional Information

Mrs. Oliver's massive retro trifle

With loads of lovely layers

More Dinner Party recipes >
0 foodies cooked this
A really good trifle recipe never goes out of fashion – this fruity number's an all-time classic
Serves 20
25m (plus setting time)
Not too tricky
Print this recipe
Method

This trifle is a Christmas tradition at our house – and it looks amazing when it's finished! It takes a bit of time but is well worth it. Make sure you allow each layer time to set completely in the fridge.

Lay out the sponges or Swiss roll on the bottom of a large glass bowl. Scatter over the strawberries and drizzle with the 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. (If you want to add extra layers of blancmange and custard, go for it!)

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. What a finish!

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 338
    17%
  • Carbs 34.7g
    13%
  • Sugar 28.9g 32%
  • Fat 17.6g 25%
  • Saturates 10.8g 54%
  • Protein 6.5g 14%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 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

  • zest of 1 orange