Christmas Trifle

Enjoy this delicious traditional dessert this Christmas.
Serves: 10
  • For the Custard
  • 300ml Carnation Light Evaporated Milk
  • 2tbsp Custard Powder
  • 1tbsp Sugar
  • 2tbsp Strawberry Jam
  • 150g Blueberries
  • 250g Strawberries, Dehusked and Halved
  • 150g Rasberries
  • Madeira Cake, Approx 300g
  • 300ml Whipping Cream
  • Very easy

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    20 mins PT20M

    Cook time
    5 mins PT5M

Each serving typically contains

  • Energy 1346kJ 322kcal 16%
  • Fat 17.8g 25%
  • Saturates 11.1g 55%
  • Sugars 21.1g 23%
  • Salt 0.31g 5%

of an adult's Reference Intake (RI)*
Energy per 100g: 863kJ/207kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

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Here's how easy it is...
  1. For the custard: Mix the Carnation Evaporated Milk, sugar and custard powder together in a small saucepan. Place over a medium heat and slowly bring to a simmer whilst stirring. Once the custard has thickened remove from the heat and allow to cool. Cover the saucepan with a lid or plate whilst it is cooling to prevent a skin forming on the top of the custard.
  2. Whilst the custard is cooling. Wash the berries and then tip into a large bowl. Add the strawberry jam, mix through and put to one side. Use a food processor to crumb the Madeira cake until it resemble bread crumbs. Finally whip the cream until it is light and fluffy and hols its own soft peaks.
  3. In a large glass bowl layer the berries and crumbs starting with the berries. After each additional layer give the bowl a gentle shake. Pour the custard over the last berry layer, and finally spoon over the cream and spread over evenly.
  4. For best results make this trifle the day before and leave in the fridge overnight. Try adding a dash of Sherry to the berries for a more grown up treat.

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