Ingredients Jump to Instructions ↓

  1. Brandied fruit

  2. 1/2 cup finely chopped prunes - or use Amazins diced prunes

  3. 1/2 cup chopped dried apricots

  4. 1/2 cup raisins

  5. 3/4 cup dried cranberries

  6. 1/2 cup frozen blueberries

  7. 400g can sliced or diced peaches in syrup

  8. 350g canned crushed pineapple in juice

  9. 1 cup pitted cherries (if using canned or bottled cherries include some of the juice)

  10. 1/2- 3/4 cup brandy - adjust quantity to suit your taste

  11. 1/2 cup brown sugar

  12. 1 whole vanilla bean

  13. Trifle

  14. Seeds from the vanilla bean used in the brandied fruit

  15. 300ml whipped cream

  16. 2 large trifle sponges

  17. 750ml vanilla custard, chilled

  18. Toasted flaked almonds, grated chocolate or a few fresh berries, to decorate

Instructions Jump to Ingredients ↑

  1. Brandied fruit trifle with chantilly cream To make the brandied fruit, put all the fruit in a saucepan and add the brandy, brown sugar and vanilla bean. Bring to the boil, then simmer gently for 2-3 minutes. Remove from heat and set aside to cool. Remove vanilla bean and reserve. The brandied fruits can be stored in the fridge for several weeks.

  2. Split vanilla bean in half lengthways and, using a sharp knife, scrape out the seeds – they will appear as a black paste. Fold seeds into the whipped cream.

  3. To assemble the trifle, break the sponge cakes into pieces and put a layer in the bottom of a large glass serving bowl. (Breaking up the sponge creates crevices into which the other ingredients will creep, so the trifle has no boring bits!) Spoon over a third of the brandied fruits, then a third of the custard, followed by a third of the cream; allow a little to trickle down the insides of the dish so it looks pretty from the outside. Continue in this manner until you have completed 3 layers, finishing with a layer of cream. You may have some sponge left over, depending on the size of your dish. Refrigerate for at least 6 hours or overnight. Trifle always tastes better the next day.

  4. Just before serving, decorate the trifle with a sprinkling of toasted flaked almonds or grated chocolate or fresh berries.

  5. Cook's tip With the brandied fruit, this trifle tastes like Christmas, but is not so alcoholic that the kids won’t like it. It’s easy to make and transport. I’ve made it big because some of us like more than one serving of dessert at Christmas and we definitely like leftovers (eaten for breakfast, straight from the fridge - I know I’m not the only one!) A smaller household could halve the recipe.

  6. From Taste magazine, December 2010.


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