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Baked raspberry & bramble trifle with Drambuie

Baked raspberry & bramble trifle with Drambuie

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(19 ratings)

Ready in 1½-1¾ hours

Easy

Serves 8
A wonderful Scottish pudding based loosely on the traditional trifle, with the added twist of a layer of baked custard

Nutrition and extra info

Nutrition

  • kcalories873
  • fat70g
  • saturates42g
  • carbs53g
  • sugars36g
  • fibre2g
  • protein9g
  • salt0.58g
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Ingredients

  • 350g raspberry, fresh or frozen, plus extra to decorate

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 225g/8oz Madeira cake or any other light sponge, thinly sliced
  • 5 tbsp Drambuie whisky

    Whisky

    wisk-ee

    Whisky usually means an ethanol-based spirit produced in Scotland. Ethanol is an intoxicating…

  • 1 large orange, grated zest and juice

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1l double cream
  • 4 egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 85g golden caster sugar
  • few drops vanilla extract or essence
  • 8 tbsp bramble jam or jelly
  • 5 bought shortbread biscuit, coarsely crumbled and lightly toasted
  • icing sugar, to dust

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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.

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Comments, questions and tips

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Comments (17)

jeatay's picture

made this for Christmas with cherry pie filling and sherry in place of bramble and Drambuie. Everyone loved it. Sister said " best trifle ever"!! I'm sending them the recipe

jennywood75's picture
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Oh dear. Didn't like this at all :-( disappointing end to Burns supper i hosted. Guests equally deflated by this closing act. Took an hr and three quarters to cook (dish i used looked similar to picture) orange overpowered everything and custard seemed really eggy. Overall look was messy.
A conventional trifle much better - and less hassle.
In this case a lot of trifle (and money) in the bin. Huge disappointment as most GoodFood recipes very successful.
Def won't make again.

yorkshirejen's picture
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This went down a treat and the baked custard layer was a nice change. The only disappointment was that I couldn't use my nice trifle bowl as it needed the spell in the oven! Used shortbread biscuits with added orange peel for the topping and this set the sweetness of quite nicely.

smaclusky's picture
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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!!

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

cazmoss24's picture
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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

katejames1979's picture
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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.

skateacting's picture
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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.

jacquiebrown's picture

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

malexander's picture
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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.

carolineberesford's picture

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.

suzannaldd's picture
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Would definitely do this again. Delicious and very easy.

nicniclambert's picture
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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!!!!!

nataliadale's picture

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

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

shellbell751's picture
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Absolutely delicious! Fantastic for christmas time when you want to make something that extra bit special.

pennywilliams8's picture
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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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