Autumn Trifle Recipe

Name: Autumn Trifle Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 x Trifle sponges; 1 x 41 grams can apricots in fruit juice, (14 1/2 ounce); 1 x Orange flavoured jelly; 60 ml Apricot brandy, (optional) (3 Tbs); 275 ml Orange juice, About (1/2 pint); 80 ml Custard pwdr, (4 Tbs); 50 gm Soft brown or possibly caster sugar, (2oz); 550 ml Lowfat milk, (1 pint); 150 gm Cadbury's Bournville chocolate; 284 ml Double cream, (1/2 pint); 1 pkt Cadbury's lowfat milk chocolate Buttons A 1.1 litre, (2 pint) glass bowl A piping bag with star pipe attached

Servings: persons

4 x Trifle sponges
1 x 41 grams can apricots in fruit juice, (14 1/2 ounce)
1 x Orange flavoured jelly
60 ml Apricot brandy, (optional) (3 Tbs)
275 ml Orange juice, About (1/2 pint)
80 ml Custard pwdr, (4 Tbs)
50 gm Soft brown or possibly caster sugar, (2oz)
550 ml Lowfat milk, (1 pint)
150 gm Cadbury's Bournville chocolate
284 ml Double cream, (1/2 pint)
1 pkt Cadbury's lowfat milk chocolate Buttons A 1.1 litre, (2 pint) glass bowl A piping bag with star pipe attached

1
Slice sponges and arrange in dish.
2
Drain fruit, reserving the juice.
3
Set aside 8 good pcs of apricots, chop remainder then place in bowl.
4
Heat jelly in the fruit juice, add in apricot brandy and make up to 550ml (1 pint) with orange juice.
5
Pour jelly over the cake and leave to set.
6
Blend the custard pwdr and sugar with lowfat milk into a smooth paste, add in remaining lowfat milk and heat gently, stirring continuously till thickened.
7
Off the heat, stir in 100g of chocolate till melted.
8
Cold a little before pouring the custard over the set jelly; cover to prevent a skin forming, then chill.
9
Heat remaining 50g of chocolate and cold slightly.
10
Lightly whip the cream till holding its shape, fold a Tbsp.
11
into the chocolate, then the chocolate into the cream.
12
Spoon 4 Tbsp.
13
into the piping bag, spread the remaining cream over the set custard, marking the top into a pattern, then pipe a decoration.
14
Complete with slices of apricot and chocolate Buttons.
15
NOTES : A truly autumnal traditional trifle.

25819

kcal

Calories

1200

Fat

3535

Carbs

196

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 x Trifle sponges, 1 x 41 grams can apricots in fruit juice, (14 1/2 ounce), 1 x Orange flavoured jelly, 60 ml Apricot brandy, (optional) (3 Tbs), and more.

Yes, Autumn Trifle Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!