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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Herb rolled pork loin with crackling
Herb rolled pork loin with crackling
A star rating of 4.5 out of 5.2 ratings

We recommend you make a trip to your butcher for this dish based on an Italian classic for suckling pig, good meat equals good crackling

Nutrition: per serving

  • kcal431
  • fat29g
  • saturates18g
  • carbs41g
  • sugars32g
  • fibre2g
  • protein5g
  • salt0.34g
    low
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Method

  • step 1

    Heat oven to 220C/fan 200C/gas 7. Tip the apricots into a roasting tin, toss with the orange zest, juice and sugar and roast for 15-20 mins until soft. Remove the skins if you like. Tip into a bowl to cool.

  • step 2

    Whisk the mascarpone and custard together until completely blended.

  • step 3

    Tip the biscuits into a large glass bowl, then top with the apricots and custard. Scatter generously with the grated chocolate, then cover and chill until ready to serve.

RECIPE TIPS
MAKE AND TAKE

The trifle can be made 2 days ahead and left to chill in the fridge. Just transport it carefully in the dish.

Recipe from Good Food magazine, July 2007

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Comments, questions and tips (12)

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Overall rating

A star rating of 4.5 out of 5.11 ratings

CatF68

question

Can’t get fresh apricots at this time of year. Can anyone suggest how to use tinned or soft tried apricots instead please?

KBL

Do you use the juices that come out of the apricots or drain the apricots before putting into a dish to cool?

pizzalady

This is really good and really easy, and open to adaptation. I usually use tinned apricots, cut into thin slices, and fresh or frozen raspberries, instead of cooking fresh apricots, and I omit the caster sugar. Last time I couldn’t get amaretti biscuits so used trifle sponges drizzled with a…

ferg-lawec33055

hi

acm123

question

When using fresh raspberries for the non cook version do you add the same amount of sugar plus orange zest and juice ?

goodfoodteam avatar
goodfoodteam

Thanks for your question. We are sorry but we have now amended the recipe, removing the reference to raspberries. For a no-cook alternative, the following trifle uses frozen summer berries (you can use frozen raspberries) which is ideal for this time of year. We hope you like it.

Bakeezzee

A star rating of 5 out of 5.

This was sooooo easy to make and utterly sublime. Flavours worked beautifully. Next time will reduce the sugar or replace with honey. It was a little too sweet for my tastes but my guests loved it.

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