Sweet peach trifles

Sweet peach trifles

  • Rating: 5 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 6

Delicious sponge pud with custard and succulent summer peaches - packed with vitamin C. By Gary Rhodes

low insalt0.92g


For the vanilla custard

For the sponge

For the fruit

  • 4 tbsp caster sugar
  • 8 tbsp sweet white wine such as Muscat (or water)

To serve


  • STEP 1

    Halve the vanilla pods lengthways and scrape the seeds, then mix the custard powder, sugar, vanilla seeds and 2 tbsp milk. Boil remaining milk, then whisk into the custard. return the custard to the cleaned pan and bring to the boil, stirring until thick. Strain the custard through a sieve into a bowl, cover and leave to cool. chill to set.

  • STEP 2

    For the sponge, heat oven to 180c/fan 160c/ gas 4. Butter and line the base of an 18cm sandwich cake tin. Put all the ingredients, except the milk and lemon curd, in a food processor and blitz until smooth. Add enough milk for a soft dropping consistency. Spoon the sponge mix into the tin, level the top and bake for about 25 mins until just firm. cool on a wire rack, then split the cake across the middle into two discs. Spread one disc with the lemon curd and sandwich together.

  • STEP 3

    Sprinkle the peaches with the caster sugar in a frying pan and cook over a moderate heat. After 1 min, pour the wine over. Continue to simmer for 2-3 mins. remove the fruits, and reduce the liquor to a syrup. can be prepared several hrs ahead.

  • STEP 4

    Now Finish it in style Cut the sponge into 6 wedges, then slice each wedge into 3. For each serving, place 3 sponge slices in a wide shallow bowl.

  • STEP 5

    Top with peach slices, drizzle with syrup and finish with vanilla custard and cream, and a sugared vanilla stick (see Gary’s tip, right).


After they have been scraped, cut vanilla pods into very thin strips, roll in caster sugar and leave to dry until firm.

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    Rating: 5 out of 5.1 rating
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