jamie's mum's trifle

servings
10

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 good-sized glass bowl. Scatter over the strawberries and drizzle with the Cointreau.

Tear up the strawberry jelly squares, put them in a measuring jug and add around 300ml boiling water. Stir until dissolved, then add 300ml cold water. Pour the jelly over the sponge, place in the fridge and allow to set.

Pour a little milk into a separate bowl with 2 teaspoons of the sugar and the blancmange and mix until dissolved. Bring 600ml milk just to the boil and add to the blancmange mix in the bowl. Stir and return to the pan, stirring and whisking as you bring it back to the boil. Pour the blancmange back into the bowl and allow to cool, whisking occasionally, then pour it over the layer of set strawberry jelly. Allow the blancmange layer to set properly in the fridge, then scatter over the mandarin segments.

Make up the orange jelly the same way as the strawberry jelly and allow to cool before pouring it over the mandarins. Leave to set in the fridge. Once set, make the custard using the remaining milk and sugar and the custard powder, using the same method as for the blancmange, 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 custard. Grate chocolate and sprinkle with orange zest before serving.

Recipe © Jamie Oliver.

ingredients

• 1 x pack of 8 trifle sponges or 1 Swiss roll, sliced
• 1 punnet of strawberries, hulled and sliced
• 1 small wine glass of Cointreau
• 1 x 35g packet strawberry jelly
• 2 pints of milk
• 4 teaspoons caster sugar
• 1 x 35g sachet of strawberry blancmange
• 1 x 450g can mandarin segments, drained
• 1 x 135g packet orange jelly
• 30g custard powder – enough to make 60ml
• 1 x 284ml carton double cream
• chocolate, for grating
• zest of 1 orange

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1. by Claire G on Sat 04 Feb 2012 @ 17:29

Made this for the first time at Xmas. It was great and had loads left over for boxing day. Am making it again for my son's birthday dinner - the bigger the better - I may add another couple of layers. Got a big glass bowl from Ikea for a few quid which suits perfectly. ASDA had the blancmange for next to nothing and I've just used tinned custard. It is a bit retro after all!

2. by karl on Sat 24 Dec 2011 @ 10:17

Can anyone confirm whether the strawberry jelly should be 35g and not 135g like the orange jelly? You can't get 35g packet so I weighed it out to 35g but it looks too runny? Don't know whether to start it again?<br /> <br /> HELP

3. by Carmel on Sat 24 Dec 2011 @ 07:19

In the throes of making this on Christmas Eve. I reckon you need to end up with 600ml of custard?!

4. by Faty on Fri 23 Dec 2011 @ 18:37

This looks yummmmy. Is there an alcohol free alternative for wine and any ingredients that contain alcohol?

5. by Ash on Thu 22 Dec 2011 @ 18:37

Nancy, you can get blancmange at abitofhome.ca - an online store for British foods based in Brampton, Ontario. I have ordered a bunch of stuff from them - Chef's Sauce, good Bisto - all the stuff you miss from home:)

6. by jane on Thu 22 Dec 2011 @ 10:21

there's a blancmange recipe on the side of cornflour packets. yummmo!

7. by Desirie on Tue 20 Dec 2011 @ 21:49

Could a pkt of vanilla pudding be used, maybe with a bit of whipped cream and a dash of vanilla essence folded through?? I live in Australia and we don't have blancmange here either :(. Merry Christmas :)

8. by Nancy on Sun 18 Dec 2011 @ 21:33

I now live in canada and cant fnd blancmange anywhere - is there anything else i could use ?<br />

9. by lisa patterson on Fri 16 Dec 2011 @ 05:57

is there a custard that sets you could use in between the jelly layers instead

10. by Melissa on Thu 23 Jun 2011 @ 11:53

This is a family tradition in our house..a family christmas isnt complette without a 'Jamie trifle'.its amazing!!

11. by evelyn Jean Paterson on Sat 11 Dec 2010 @ 00:38

I watch your cooking for many year when u use travel

12. by Peppercorn on Sat 23 Jan 2010 @ 13:44

Should be 1 x 135g packet strawberry jelly (and not 35g)?

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