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Summer pudding trifles

Name: Summer pudding trifles
Prep time: 17 min
Cook time: 3 min
Total time: 20 min
Yield: Serves 6
Cuisine: British recipes
Ingredients: 175g redcurrants, stalks removed, plus 6 strings to decorate; 75g blackcurrants, stalks removed; 50g caster sugar; 100g raspberries; 100g strawberries, hulled and cut into small pieces; 6 trifle sponges; 150ml ready-made vanilla custard; 4 tbsp crème fraîche

Published: 31 Dec 05
Updated: 18 Mar 24

With seasonal redcurrants, blackcurrants, raspberries and strawberries these summer pudding trifles make for a light dessert.

Easy
January 2006

Test kitchen approved

Serves 6
Ready in 20 minutes

With seasonal redcurrants, blackcurrants, raspberries and strawberries these summer pudding trifles make for a light dessert.

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Ingredients

175g redcurrants, stalks removed, plus 6 strings to decorate
75g blackcurrants, stalks removed
50g caster sugar
100g raspberries
100g strawberries, hulled and cut into small pieces
6 trifle sponges
150ml ready-made vanilla custard
4 tbsp crème fraîche

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Method

Put all the currants, sugar and 2 tablespoons water into a small pan and cook gently for 2-3 minutes until the fruit is just soft. Cool.
Put the raspberries into a bowl and lightly crush with a fork. Stir in the currants and strawberries. Scoop out 6 tablespoons of the berry juice and set aside.
Cut each trifle sponge into 3 thin slices. Put 1 slice each in 6 tall glasses and divide half the fruit mixture between the glasses. Cover each with another layer of sponge and the remaining fruit. Cover with the rest of the trifle sponge and spoon over the reserved berry juice.