Sweet peach trifles

Sweet peach trifles

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(1 ratings)

Prep: 45 mins Cook: 30 mins - 35 mins


Serves 6
Delicious sponge pud with custard and succulent summer peaches - packed with vitamin C. By Gary Rhodes

Nutrition and extra info


  • kcal482
  • fat18g
  • saturates10g
  • carbs72g
  • sugars50g
  • fibre2g
  • protein8g
  • salt0.92g
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    For the vanilla custard

    • 2 vanilla pods
    • 2 rounded tbsp custard powder
    • 2 tbsp caster sugar
    • 500ml milk



      One of the most widely used ingredients, milk is often referred to as a 'complete' food…

    For the sponge

    • 100g self-raising flour
    • 100g caster sugar
    • 100g butter, softened



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 1 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • finely grated zest of 1 orange



      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    • 2 eggs



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 1-2 tbsp milk



      One of the most widely used ingredients, milk is often referred to as a 'complete' food…

    • 3 tbsp lemon curd
    • 4 large or 6 medium peaches, each cut into 6 wedges



      Sweet, juicy and fragrant, peaches are one of the most beautiful fruit around. Around the size…

    For the fruit

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

    To serve

    • 284ml carton double cream, lightly whipped
    • vanilla sticks



      The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…


    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.

    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.

    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.

    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.

    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).

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