Christmas cake trifle recipe | Sainsbury`s Magazine
Slices of sherry-soaked Christmas cake make a great base for a trifle, layered up with custard, orange whipped cream and poached winter fruit in a buttery orange caramel
Ingredients
- 3 unpeeled pears, cored and cut into chunky slices
- 6 plums, stoned and quartered
- 120ml sherry* (any type)
- 1 tsp ground cinnamon
- 6 fresh figs, quartered
- 500g thick custard
- 800g Christmas cake (without icing), sliced
- 600ml double cream
- zest of 1 orange
- 1 tsp vanilla bean paste or extract
- juice of 3 oranges (about 125ml)
- 125g caster sugar
- 25g butter
- 75ml single cream
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