Dried fig and seville orange marmalade custard trifle
- November 2019
- Serves 12-14
- Hands-on time 35 min, plus at least 2 hours chilling
A gorgeous-looking get-ahead pudding teeming with figs, zesty marmalade and custard, this is the ultimate festive trifle to adorn your Christmas table.
If you’re into your figs, take a look at our fig and Marsala trifle with toasted meringue.
- Vegetarian recipes
- 663 kcals
- 47g (25.7g saturated)
- 48.3g (44.6g saturated)
- 1 vanilla pod, split and seeds scraped
- 400ml whole milk
- 600ml double cream
- 100g caster sugar
- 2 tbsp cornflour
- 8 large free-range egg yolks
- 340g jar thick-cut seville orange marmalade
- 250g amaretti biscuits
- 200g dried figs, sliced 1cm thick (discard the woody stalks)
- 100ml brandy
For the topping
- 400ml double cream
- 2 tbsp jumbo oats, lightly toasted in a dry pan, then cooled
- 1 tbsp demerara sugar
- Put the vanilla seeds and pod in a medium heavy-based pan with the milk and 600ml double cream, then bring to a simmer.
- Whisk the sugar, cornflour and egg yolks in a heatproof bowl until combined. Pour in the hot milk/cream, whisking all the time.
- Return the mix to a clean pan, then cook gently until thickened – keep stirring to stop it scrambling. Pass the custard through a sieve set over a jug, then leave to cool. Once cool, cover with non-stick baking paper touching the surface, then chill.
- Set a small pan over a gentle heat. Spoon in the marmalade and warm through. Arrange the amaretti biscuits in a large trifle dish (or bowl), then lay the figs on top. Spoon over the brandy, then the marmalade. Chill until set.
- For the next layer, pour the chilled custard over the marmalade, then put the trifle back in the fridge. With a balloon whisk, whisk the 400ml double cream to smooth soft peaks (when you lift out the whisk the peaks will flop over – don’t overwork it or it will go grainy). Spread the cream evenly on top of the custard. Return the trifle to the fridge for at least 2 hours to set (see Make Ahead).
- When ready to serve, scatter the cooled oats over the top of the trifle along with the demerara sugar.
Assemble the trifle up to a day ahead, then cover and chill. Toast the oats just before serving.
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