Summer pudding trifles

Prep: 20 mins


Serves 4
These cute summer trifles combine two raspberry classics and can be made several hours ahead and kept in the fridge

Nutrition and extra info

  • Vegetarian
  • Nut-free

Nutrition: per serving

  • kcal617
  • fat44g
  • saturates27g
  • carbs53g
  • sugars42g
  • fibre4g
  • protein6g
  • salt0.52g
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  • 600g raspberries



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

  • 50g golden caster sugar
  • 1 Madeira loaf (about 300g/10oz)
  • 227ml tub clotted cream
  • icing sugar, to serve


  1. Set half the raspberries aside. In a bowl, roughly mash the remaining raspberries with the sugar. Cut the Madeira loaf into 12 slices, then use a round cutter to cut out rounds of the cake to fit 4 serving glasses. Beat the clotted cream until slightly thickened.

  2. Layer up the trifles in glasses starting with a slice of cake, then some cream and some mashed raspberries. After the final slice of cake, spread over some cream and top with whole raspberries. The trifles can be kept in the fridge for a couple of hours. Dust with a little icing sugar before serving.

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Comments (6)

honeypossums's picture

fantastic! loved by all my guests. i used double cream too, and served in little teacups.

paulhayes's picture

Very simple and fresh. We used double cream as well as clotted may be too rich. Lovely.

minizebs's picture

Iused Icecream instead of cream as my daughter dusn't like cream...heaven

pearlyjools's picture

For a lower calorie version use regular or low fat Greek yoghurt instead of cream and sponge fingers in place of the Madeira cake.

jane-recipes's picture

Couldn't be simpler. Very easy recipe, tastes and looks good too!

browste1's picture

Very easy and delicious but used double cream instead of clotted cream - easily rich enough.

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