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Cardamom and bay-scented trifle

Name: Cardamom and bay-scented trifle
Prep time: 40 min
Total time: 40 min
Yield: Serves 8
Cuisine: British recipes
Ingredients: 750ml full-fat milk; 2 bay leaves; 2 cardamon pods, cracked open; 1 vanilla pod; 5 egg yolks; 100g golden caster sugar; 1 ½ tbsp cornflour; 1 small Madeira cake; 10 amaretti biscuits; 150ml sherry; 250g fresh raspberries; 2 small oranges; 568ml carton double cream; Gold and silver-coated almonds, to decorate; Silver and green balls, to decorate

Published: 30 Nov 05
Updated: 18 Mar 24

A traditional trifle is given a spectacular twist with the addition of cardamom and bay leaves to the custard – wonderful flavours that complement the cream and fresh fruit.

Looking for something a little more modern? Try our caramelised clementine and almond trifle.

Medium
December 2005

Test kitchen approved

Serves 8
Takes 40 minutes to make, plus cooling and chilling overnight

A traditional trifle is given a spectacular twist with the addition of cardamom and bay leaves to the custard – wonderful flavours that complement the cream and fresh fruit.

Looking for something a little more modern? Try our caramelised clementine and almond trifle.

Nutrition: per serving

Calories: 784kcals
Fat: 46.9g (17.8g saturated)
Protein: 14.1g
Carbohydrates: 41.3g (59.5g sugars)
Salt: 0.4g

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Ingredients

750ml full-fat milk
2 bay leaves
2 cardamon pods, cracked open
1 vanilla pod
5 egg yolks
100g golden caster sugar
1 ½ tbsp cornflour
1 small Madeira cake
10 amaretti biscuits
150ml sherry
250g fresh raspberries
2 small oranges
568ml carton double cream
Gold and silver-coated almonds, to decorate
Silver and green balls, to decorate

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Method

Place the milk, bay leaves and cardamon in a saucepan. Split the vanilla pod and scrape the seeds into the milk. Add the pod, too. Bring just to the boil, then pour through a sieve into a jug. Discard the cardamom and vanilla pods and bay leaves.
Place the egg yolks, sugar and cornflour in a bowl and beat together. Gradually pour over the hot milk, stirring well. Return to the pan and cook over a low heat for about 5 minutes, stirring continuously with a wooden spoon, until thickened. Do not allow to boil. Set aside to cool completely, covering the surface of the custard with cling film to prevent a skin forming.
Cut the cake into cubes and place in the base of a 2-litre glass bowl with the amaretti biscuits. Reserve 2 tablespoons of the sherry, then pour the remainder over the cake. Scatter with the raspberries. Cut off all the peel and pith from the oranges and discard, then cut the oranges into segments over a bowl to catch all the juices. Scatter the orange segments and any orange juice over the trifle. Pour over the cooled custard.

Whip the cream with the reserved sherry to soft peaks. Spread over the top of the trifle, then chill for at least 2 hours. Scatter with the almonds and silver and green balls to serve.