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| Recipe Archive > Desserts > |
 Quick Christmas Cranberry
& Caramel Trifle
(Serves 6)
This delicious cranberry trifle is a doddle to make, you simply use a ready-made fresh custard bought from a supermarket and assemble it ahead of Christmas day then chill overnight when the caramel topping, made with Whitworths light brown soft sugar sprinkled over the surface of the yogurt cream, will slowly melt into a mouthwatering caramel.
You will find some excellent fresh custards in the dairy section of supermarkets, some are very good made from fresh eggs and pure vanilla, hence the little black specs.
Equipment & Ingredients
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225g (8oz) fresh cranberries, or frozen cranberries defrosted |
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2 tbls redcurrant jelly |
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6-7 tbls freshly squeezed orange
or mandarin fruit juice |
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6tbls Whitworths caster sugar |
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115g (4oz) fresh, or frozen raspberries defrosted |
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6 trifle sponge cakes, crumbled |
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500g carton of ready made
fresh vanilla custard, chilled |
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284ml (10fluoz) carton double cream |
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150ml (5oz) small carton natural yogurt |
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1 tsp pure vanilla extract |
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6 tbls Whitworths light brown soft sugar |
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Whitworths icing sugar, sifted, to finish |
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Method
Preheat the oven to 190°C / 375°F / gas mark 5.
Add the cranberries to a shallow baking tin and stir in the redcurrant jelly, fruit juice and sugar. Cook in the oven until the fruit is soft and the scarlet juices begin to run (about 15 minutes), basting twice. Remove from the oven and reserve some of the whole in-tact berries to decorate the puddings later.
Mix the remaining cranberries and their scarlet juices with the raspberries and lightly stir into the sponge crumbs until evenly coloured. Add alcohol if using (see tip).
Spoon into the base of six glass tumblers, then spoon a layer of custard over the cranberry mixture and chill in the fridge. Meanwhile whisk the cream, yogurt and vanilla together until it forms soft peaks. Lightly spoon over the custard and carefully smooth the surface with a palette knife. Finally sprinkle the brown sugar in an even layer on top and gently press it level.
Leave in the fridge for 4-5 hours, or overnight until the sugar melts into a caramel syrup.
To serve, decorate with the reserved cooked cranberries, lightly dusted with sifted icing sugar. Small bay leaves added, look attractive and seasonal.
Tip
Booze. Add 1-2 tablespoon of kirsch, or sherry, or more to your taste to the cranberry sponge base for a richer flavour.
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