Baked raspberry & bramble trifle with Drambuie

Baked raspberry & bramble trifle with Drambuie

A wonderful Scottish pudding based loosely on the traditional trifle, with the added twist of a layer of baked custard

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Total time

Ready in 1½-1¾ hours

Method

  1. The day before, preheat the oven to fan oven 140C/conventional 160C/gas 3. Tip the raspberries over the base of a large deep, ovenproof dish. Press down lightly with the back of a spoon to release some of the berry juices.
  2. Cover the raspberries with the slices of cake, then spoon over the Drambuie and orange juice. Leave to soak for 10 minutes.
  3. Whisk together 600ml of the double cream with the eggs, sugar, orange zest and vanilla extract or essence. Spread the jam over the sponge to cover completely then slowly pour on the custard mixture.
  4. Sit the dish in a roasting tin with enough hot water to come at least 5cm up the sides. Bake for 1 hour-1 hour 10 minutes, or longer depending on the height and width of the dish. The custard should be just set with a little wobble left in it. Leave to cool then cover with cling film and keep overnight in the fridge.
  5. To serve, whip the remaining cream until it just holds its shape, then spoon it over the custard. Scatter over the raspberries and toasted shortbread and finish with a dusting of icing sugar.

873 kcalories, protein 9g, carbohydrate 53g, fat 70 g, saturated fat 42g, fibre 2g, sugar 36g, salt 0.58 g

Recipe from Good Food magazine, January 2004.

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Latest comments and suggestions

Results 1-20

  • Binder photo Penny

    22 November 2007

    Penny rated and commented on this recipe

    4 stars

    This is a wonderful dessert, but you need plenty of room to enjoy. It's really filling but totally delicious. The recipe has been past on to lots of friends who just love it. Treat yourself!

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  • Binder photo ermintrude

    31 December 2007

    ermintrude rated this recipe

    5 stars

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  • Binder photo holliday

    31 December 2007

    holliday rated this recipe

    5 stars

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  • Binder photo EasyEater

    04 January 2008

    EasyEater rated and commented on this recipe

    5 stars

    Absolutely delicious! Fantastic for christmas time when you want to make something that extra bit special.

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  • Binder photo COF

    18 January 2008

    COF commented on this recipe

    Tried this on New Year's Eve - everyone voted it a winner. Good way to start the new year!!

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  • Binder photo COF

    18 January 2008

    COF rated this recipe

    5 stars

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  • Binder photo ND

    22 January 2008

    ND commented on this recipe

    This was easy to make, and enjoyed by everyone. Will definitely be making this again.

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  • Binder photo nicnic

    26 January 2008

    nicnic rated and commented on this recipe

    4 stars

    was really looking forward to this but found it just a little too sweet and it was very filling. having said that everyone cleared their bowls!!!!!

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  • Binder photo Suzanna

    09 February 2008

    Suzanna rated and commented on this recipe

    4 stars

    Would definitely do this again. Delicious and very easy.

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  • Binder photo Caz

    17 February 2008

    Caz commented on this recipe

    Recipe was really easy to follow and outcome was delicious. Would use less cream next time and more raspberries to try and balance out the richness of the custard & cream.

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  • Binder photo Michelle

    16 March 2008

    Michelle rated and commented on this recipe

    5 stars

    Gorgeous - converted a trifle-hater and was described by my guests as the best trifle they'd ever tasted. A great prepare-ahead crowd-pleasing pud.

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  • Binder photo Jacks

    20 September 2008

    Jacks commented on this recipe

    Sounds lovely! Could i leave out the whisky? or prepare it with something else instead?

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  • Binder photo Jacqueline Boux

    30 December 2008

    Jacqueline Boux rated and commented on this recipe

    5 stars

    Great stuff. First trifle I've made and will make this again. Rich but delicious. The tartness of the raspberries counteracts with the richness of the custard and cream very well. For this reason, as the poster above says, would probably use slightly more raspberries next time.

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  • Binder photo Kate James

    05 April 2009

    Kate James rated and commented on this recipe

    4 stars

    I've made this a few times and although it tastes great I can't seem to master the presentation so it always looks a bit of a mess.

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  • Binder photo Caroline

    19 December 2009

    Caroline rated and commented on this recipe

    4 stars

    Gorgous recipe for a slightly different twist on trifle. Everyone was full of compliments. Not sure if I would do again though as no better than my traditional trifle which is less work. Worth a go

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  • Binder photo Paul

    19 December 2009

    Paul rated and commented on this recipe

    5 stars

    Quite easy to make. Looks and tastes superb. My brother-in-law had two helpings and he is a very particular eater.

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  • Binder photo shudie

    23 December 2009

    shudie rated this recipe

    5 stars

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  • Binder photo Jane

    26 December 2009

    Jane rated this recipe

    1 stars

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  • Binder photo Sarah Jones

    26 December 2009

    Sarah Jones rated this recipe

    5 stars

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  • Binder photo MacLusky

    15 December 2010

    MacLusky rated and commented on this recipe

    5 stars

    This is a fantastic recipe. Always turns out for me. I absolutely love the taste and couldn't think of a better more indulgent dessert. Will be making for Christmas again!!

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Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Total time

Ready in 1½-1¾ hours

Ingredients

  • 350g raspberries , fresh or frozen, plus extra to decorate
  • 225g/8oz Madeira cake or any other light sponge, thinly sliced
  • 5 tbsp Drambuie whisky
  • 1 large orange , grated zest and juice
  • 1l double cream
  • 4 eggs
  • 85g golden caster sugar
  • few drops vanilla extract or essence
  • 8 tbsp bramble jam or jelly
  • 5 bought shortbread biscuits , coarsely crumbled and lightly toasted
  • icing sugar , to dust
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873 kcalories, protein 9g, carbohydrate 53g, fat 70 g, saturated fat 42g, fibre 2g, sugar 36g, salt 0.58 g

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