Raspberry & rose trifles

Recipe uploaded by

Jane Hornby

2 ratings

Recipe by Jane Hornby

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. If you don't want to add the Turkish delight, move on to step 2. Snip the Turkish delight into pieces with kitchen scissors into a large bowl and add a few tablespoons of water. Microwave on High for 1 min, stirring after 30 secs, or until dissolved and smooth. Tip in the custard and stir together.
2. Break the cake into rough chunks and divide between 6 sundae dishes or serving glasses. Mix half of the raspberries with the orange juice in a bowl and crush gently with a fork to break the fruit up slightly. Spoon over the cake layer. Cover with the custard, then leave to cool in the fridge for at least 30 mins. Can be made up to 1 day ahead. To serve, top the trifles with a dollop of crème fraîche, the remaining raspberries and a sprinkling of pistachios.

Per serving

380 kcalories, protein 6g, carbohydrate 35g, fat 26 g, saturated fat 15g, fibre 2g, salt 0.41 g

Latest comments and suggestions

• Heather

  02 November 2007

  Heather commented on this recipe

  I made this for a Father's Day dinner - instead of madeira cake I used ginger cake, and added a few drops of Starbucks gingerbread syrup to the mashed raspberries. It was absolutely gorgeous and everyone loved it!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Pauly Paul

  13 April 2008

  Pauly Paul rated and commented on this recipe

  

  This was a truly amazing dessert, loved by the entire family, so quick and easy to prepare.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Emma

  27 August 2008

  Emma commented on this recipe

  This was a doddle to make, and yet it looked like I'd spent ages on it! I actually made mine in a trifle dish as I hadn't got enough individual dishes. Delicious!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Karen A

  11 February 2009

  Karen A rated and commented on this recipe

  

  DELICIOUS!! The turkish delight didnt really work for me as it didn't melt properly but that didn't detract from the pudding. I added a touch of Malibu (should have been Cointreau) - any excuse! - was lovely. Will be making again!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Joy

  09 April 2009

  Joy commented on this recipe

  Gorgeous!! I used ginger cake with a teaspoon of Tia Maria poured over it. The Rose Turkish Delight was lovely and although I found it quite hard to dissolve completely the small jelly like pieces that were stirred in with the custard added another texture. Instead of Pistachios I used Pistatchio Turkish Delight chopped with scissors into small pieces and sprinkled on top. A great pud - looks impressive and is SO easy!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/4442/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 2 cubes Turkish delight , optional
• 500g pot good-quality vanilla custard
• ½ a 350g bought Madeira loaf
• 300g pack raspberries
• juice 1 orange
• 200ml tub crème fraîche (use reduced-fat if you like)
• handful pistachios , roughly chopped

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 6

Preparation and cooking times

Prep 10 mins

Cook 2 mins

Ingredients

• 2 cubes Turkish delight , optional
• 500g pot good-quality vanilla custard
• ½ a 350g bought Madeira loaf
• 300g pack raspberries
• juice 1 orange
• 200ml tub crème fraîche (use reduced-fat if you like)
• handful pistachios , roughly chopped

Per serving

380 kcalories, protein 6g, carbohydrate 35g, fat 26 g, saturated fat 15g, fibre 2g, salt 0.41 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk