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Summer pudding trifles

Summer pudding trifles

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A star rating of 4.2 out of 5.9 ratingsRate
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  • Preparation and cooking time
    • Prep:
  • Easy
  • Serves 4

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

  • Nut-free
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal617
fat44g
saturates27g
carbs53g
sugars42g
fibre4g
protein6g
low insalt0.52g
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Ingredients

  • 600g raspberries
  • 50g golden caster sugar
  • 1 madeira loaf (about 300g/10oz)
  • 227ml tub clotted cream
  • icing sugar , to serve

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, August 2008

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Overall rating

A star rating of 4.2 out of 5.9 ratings
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