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Caramel and pistachio trifles

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Sherry caramel trifle
Sherry caramel trifle
  • Makes: 6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Essentials recipe Triple tested: Boozy, fruity and creamy, this cheat's trifle is ready in just 15 minutes. What's not to love? Brought to you by Essentials magazine

Ingredients

  • 175g sultanas
  • 2tbsp light Muscovado sugar
  • 5tbsp sweet sherry, eg Tesco Finest rich and fruity Pedro Ximénez
  • 3 oranges, peeled and segmented
  • 200g Madeira cake, cut into small slices
  • 500ml pot ready-made vanilla custard
  • 100g pistachio nuts, roughly chopped
  • 3tbsp caster sugar

Add chopped dried figs to the sultanas for a great sticky sweetness. Fancy a change from custard? Use Greek yogurt sweetened with a little honey.

Method

  1. Put the sultanas and sugar in a bowl and pour over sherry, add the orange segments and any remaining juice.
    Leave to soak for a few hours or overnight if you have time.
  2. Spoon sultana and orange mixture into 6 small serving glasses, top with slices of Madeira cake - press them down slightly to soak up the juices. Top with custard.
  3. Meanwhile, put pistachios and caster sugar in a non-stick frying pan. Cook over a medium heat, stirring, until the sugar begins to melt and form small clusters of nuts. Transfer to a plate and allow to cool. Scatter the nuts over the custard just before serving.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 472(kcal)
  • Fat 15.0g
  • Saturates 4.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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