Christmas Trifle
10 servings, ready in 1 hour and 30 minutes
This classic Christmas Trifle is a sweet and culinary wonder. Enjoy this tasty recipe with the Sweetness of SPLENDA® Sugar Alternative, Granulated!
Serves: 10
Preparation time: 30 minutes
Cooking time: 60 minutes
Method
To make the sponge, preheat the oven to 180°C. Line a 22cm square tin with parchment.
Place all the sponge ingredients in to a large bowl and whisk for around 2 minutes. This is an all in one method for a sponge. Once everything looks smooth, scrape into the prepared tin and bake for 15-20 minutes. Cool.
Place the plums in to a pan with the SPLENDA® Granulated and cinnamon stick. Add a splash of water, cover and cook for around 15 minutes until soft and a little jam like. Leave to cool.
To make the custard, place the milk into a pan with the vanilla and bring up to a boil. Whisk together the yolks, SPLENDA® Granulated and cornflour then pour the hot milk on to this giving it a whisk all the while. Pour back into the pan and bring slowly up to heat stirring and whisking at the same time. Bring it just up to the boil. Set aside.
Break up the sponge and lay it in to the bottom of a bowl or 10 individual ones. Sprinkle with a little of your chosen alcohol. Top with the plum mixture then pour over the custard.
Scatter with the flaked almonds.
Ingredients
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- For the sponge
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- 125g low fat spread
- 2 eggs
- 5 tbsp SPLENDA® Granulated
- 1 tsp vanilla extract
- 125g self raising flour
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- For the fruit
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- 750g plums, stoned and cut in to ¼'s
- 6 cloves
- 1 stick cinnamon
- 2 tbsp SPLENDA® Granulated
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- For the custard
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- 300ml skimmed milk
- 4 eggs yolks
- 3 tbsp SPLENDA® Granulated
- 2 tsp vanilla extract
- 2 tsp cornflour
- 25ml sherry, Madeira or masala
- 25g flaked almonds, toasted
Nutrition information
| per serving | |
| Energy | 208kcal |
| Fat | 12.60g |
| of which saturates | 2.50g |
| Carbohydrate | 18.8g |
| of which sugars | 8.50g |
| Salt | 0.40g |
Cook, Bake and Sprinkle!
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