Ruby fruit jelly trifle

Ruby fruit jelly trifle

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(10 ratings)

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Cooking time

Prep: 45 mins Cook: 15 mins Plus cooling and setting

Skill level

Moderately easy

Servings

Christmas celebrations are not complete without a trifle and this recipe is guaranteed to be the crown jewels of the table

Nutrition and extra info

Nutrition info

Nutrition

kcalories
581
protein
13g
carbs
78g
fat
26g
saturates
14g
fibre
3g
sugar
60g
salt
0.77g

Ingredients

  • 750g frozen summer fruits (raspberries, blackberries, red and blackcurrants)
  • 250g caster sugar
  • 9 sheets leaf gelatine
  • 75g custard powder
  • 1.2l milk
  • 1½-2 Madeira cakes, cubed
  • 4 tbsp sherry or cassis
  • 300-450ml double cream
  • 1 tsp vanilla extract
  • 2 tbsp icing sugar
  • 2 crushed amaretti biscuits, to serve

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Method

  1. Put the fruit in a pan with 200g sugar and 1 litre water and bring to a gentle simmer. Cook for 2 mins, then scoop out 6 tbsp fruit and 150ml juice. Now carry on cooking the fruit in the pan for 5 mins.
  2. Meanwhile, soak the gelatine in cold water to soften it. If you have a hand blender, blitz the cooked fruit or mash with a potato masher, then strain through a sieve into a large bowl and push through the pulp so just the skins and seeds are left. Squeeze excess water from the gelatine, add to the hot fruit syrup and stir to dissolve. Cool, then chill until on the point of almost setting.
  3. Make the custard according to pack instructions with the custard powder, milk and 50g sugar to create a really thick custard. Cover the surface with baking paper while it cools a little.
  4. Pile the cake into a trifle bowl, spoon over the reserved juice and berries, then the Sherry. Pour over a thick layer of custard, pushing it against the side of the dish to seal in the cake below. Leave to cool and set with a skin – this makes a barrier for the jelly.
  5. When the custard is cold and set, and the jelly is on the point of setting, spoon the jelly over the custard and chill until ready to complete.
  6. Whip the cream with the vanilla and icing sugar until just holding its shape, then spoon round the bowl over the set jelly. Scatter with the crushed biscuits and chill until ready to serve.

Recipe from Good Food magazine, January 2010

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Comments

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weezychef's picture
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I made this on Christmas eve, it was such a faff! and not as nice as a the usual trifle.

xerper's picture

i wish to make it for chrsitmas ... anyone can tell me please if i can prepare on Sunday (2 days before) ? will it keep good ?

barnesy's picture
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Instead of the gelatine, i used raspberry jelly poured over the fruit. Lovely.

partyprincess's picture
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Was perfect as a Jubilee trifle! I piped cream on the top and instead of crushed amaretti biscuits, sprinkled on red, white and blue sugar sprinkles! Recipe easily fed 12 people.

mother_ship's picture
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Made a half sized version of this over Christmas and it was very good! Did have a bit of a panic over my jelly setting so added a couple more leaves and ended up with a rather firm jelly :-) Are all leaves of gelatine the same size? I think I would cheat and use a strawberry flavour packet of jelly next time. But overall a fab combination of layers and flavours.

dawnscanlon's picture
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I made this for a crowd at Christmas, they all absolutely loved it! Even the ones that didn't particularly like trifle enjoyed it. Would recommend and it's easy to make too.

hilsters's picture

The recipe in the magazine says it serves 10 people

marychef's picture
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Lovely recipe, but huge! Next time I will half the amount of ingredients. I took it to a Church barbecue and it was highly rated.

rebeccafalkner-jones's picture

Hi, i haven't tried this recipe yet but am hoping to make it. Does anybody know how many people this trifel caters for?

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