Clementine trifle
Sweet clementines, marmalade and orange liqueur bring a fresh take on the classic trifle. With homemade sponge and custard, but no jelly, it's a slightly more grown-up affair and the perfect centrepiece for parties and family gatherings.
Ingredients
For the whisked sponge
- 3 free-range eggs
- 85g/3oz caster sugar
- 85g/3oz self-raising flour
For the custard
- 400ml/14fl oz milk
- 300ml/½ pint double cream
- 4 egg yolks
- 2½ tbsp cornflour
- 2½ tbsp caster sugar
- 2–3 tbsp orange or clementine liqueur
For the slices clementines
- 4 oranges or 8 clementines
- 2 tbsp orange or clementine liqueur
To assemble the trifle
- 2–3 tbsp orange or clementine liqueur
- 3–4 tbsp marmalade
- 400ml/14fl oz double cream
- 2 tbsp toasted flaked almonds
Method
Preheat the oven to 190C/170C Fan/Gas 5. Grease and line a 23cm/9in round cake tin.
For the sponge, whisk the eggs with the caster sugar in a bowl until very pale and creamy. Sift in the flour and carefully fold in, to retain as much air and lightness as possible. Pour into the cake tin and bake for 20–25 minutes until risen and golden-brown. Remove from the oven and allow to cool on a wire rack.
To make the custard, place the milk and cream in a saucepan over a medium heat and just bring to the boil, stirring constantly. Remove from the heat. In a separate large bowl, whisk the egg yolks, cornflour and sugar to a smooth paste, then slowly add the hot milk and cream, whisking all the time.
Return the mixture to a clean pan and cook over a low heat, stirring constantly, for 5 minutes or until the mixture is thick enough to coat the back of a wooden spoon (when it's ready you will be able to draw a line through with your finger and if the line holds the custard is ready). Take care not to let the custard boil or it will curdle. Stir in the liqueur and transfer the custard to a clean bowl to cool completely. Place a piece of damp scrunched baking paper or cling film on the surface to prevent a skin forming.
To prepare the clementines, remove the skin and pith using a sharp knife, following the contour of the fruit. Then slice each clementine across the middle horizontally to make 3 rounds each 5–6mm thick. Transfer to a bowl with any juice from the chopping board and drizzle with orange liqueur.
To assemble the trifle, cut the sponge into long strips and arrange it in the base of a large glass trifle bowl. Douse with liqueur and spread over the marmalade. Arrange the orange slices around the bowl on their side so that you can see the rounds through the side of the bowl. Top the sponge with any remaining orange slices and then fill with the thick, cooled custard.
Whip the double cream until creamy and soft peaks form when the whisk is removed. Spoon on top of the custard and finish with a sprinkle of almond flakes.
Recipe Tips
If you have leftover sponge pieces, freeze them for use in a future trifle.
