Christmas trifle

Use seasonal fruit to make this pudding, you’ll cut costs and it will taste better.
christmas trifle

Recipe from: 31 October 2012
Preparation time: 20 min
Cooking time: 00:00


  • 1
    packet PnP jelly
  • - any jelly of your choice
  • 3
    fruit chunks - fresh
  • 1
    sponge cake - cut into chunks
  • 60
    sweet sherry - or brandy
  • 1
    custard - fresh
  • 250
    PnP cream - whipped
  • 100
    oranges - juice of orange
  • 100
    sugar cubes
  • 1
    pinch pomegranate seeds
  • - use for garnish, optional
Servings: Change Serving


Make jelly according to packet instructions.

Refrigerate until just starting to set (this prevents fruit from sinking).

Stir fruit through jelly and spoon into serving dish/es or glasses. Refrigerate until set. Top jelly with sponge chunks. Drizzle with sherry or brandy.

Spoon over custard and top with whipped cream.

Heat orange juice and sugar in a saucepan, stirring until sugar has melted.

Boil for about 5 minutes or until it reaches a thick caramel consistency. Allow to cool slightly.

Drizzle trifle with caramel, garnish with pomegranate seeds and refrigerate until ready to serve.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.

Read more on: dessert  |  recipes


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