• 4oz butter or margarine
  • 4 eggs (separate yolks and whites)
  • 6oz caster sugar
  • Rind and juice of 2 lemons
  • 8 Trifle sponges
  • Double or whipping cream to cover top of pudding


  • STEP 1
    Cream the butter and sugar, beat in the egg yolks, rind and juice of the lemons
  • STEP 2
    Whisk the egg whites to soft peaks and fold into the creamed mixture.
  • STEP 3
    Split the trifle sponges in half lengthways and place a layer into a cake or loaf tin. Put a third of the mixture on top of the sponge layer and place another layer of sponge on top. Continue to layer mixture and sponge, finish with top layer of mixture.
  • STEP 4
    Cover and chill overnight if possible, but at least for 3 hours. The mixture may split a little but it should partly soak into the sponge. Before serving whip the cream to soft peaks and spread over top of pudding. Will keep for a few days in the fridge.

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