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
 
 

Ingredients

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

Method

 
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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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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