Caster Sugar
The fine crystal of Chelsea...
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Desserts
Trifle
1 hours
10 mins
Moderate
12
A classic English dessert consisting of layers of sponge cake or ladyfingers, fruit, custard, and whipped cream, creating a beautiful and delicious dessert that's ideal for entertaining.
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- Ingredients
- Method
Ingredients
- 2 x 85g packets of port wine jelly
Custard
- 2 tbs custard powder
- 2 tbs Chelsea Caster Sugar
- 600ml milk
- To assemble
- 400g jam swiss roll,
- cut into 1cm thick slices
- 2 tbs sweet sherry
- 600ml of thickened cream
- 400g can sliced peaches, drained
- Raspberries
Chelsea Products in Recipe
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Method
Prepare the 2 x packets of jelly as per the pack directions and leave aside until nearly set but still wobbly.
To prepare the custard, combine custard powder and Chelsea Caster Sugar in a small saucepan. Add a little of the milk to form a smooth paste. Then add remainder of milk. Heat until boiling, stirring often, until custard has thickened. Remove from heat and allow to cool slightly. Transfer to a bowl,cover with cling wrap and refrigerate until required.
Arrange swiss roll slices over the base and halfway up the sides of a 3L serving bowl. Sprinkle with half the sherry.
Pour the cooled custard over the jam rolls, followed by one of the jelly mixtures. Refrigerate until jelly is almost set.
Top the jelly layer with half of the whipped cream, followed by remaining jam roll slices sprinkled with the remaining sherry. Add remaining jelly mixture and peach slices. Refrigerate until jelly has set.
When ready to serve, add remaining cream to top of trifle. Top with raspberries.
6. When ready to serve, add remaining cream to top of trifle. Top with raspberries.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
What did you think of this recipe?
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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