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Member recipe

Cornish cream tea trifle

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Serves 1 - 6 Puddings

A really quick and easy summery take on traditional trifle

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  • 3-4 home made or shop bought plain scones
  • Raspbery liqueur (optional) add to taste
  • 6-8 generous teaspoons of a good strawberry conserve
  • 1 can of custard
  • 227 g pot of clotted cream
  • 1 punnet of strawberries sliced
  • 1 punnet of rasperries
  • The recipe should be adapted to the serving dishes you use. I used the recipe for a large summer BBQ served in clear plastic glasses.


    1. For each pudding use a individual serving glass or plastic cup for a great picnic or BBQ pudding. slice the scones into 1 cm slices and place a layer in the bottom of each glass/cup.
    2. Sprinkle with rasberry liqueur as required (optional) and then add a generous teaspoon of strawberry conserve.
    3. Place a layer of slices strawberries and raspberries in the glass/cup (Save some thinly slices strawberries for decoration)
    4. Next add a generous layer of custard and top with a big dollop of clotted cream and decorate with a slice or two of strawberry.

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