Christmas Cake and Brandy Cream Trifle

Use up any leftover Christmas cake in this festive trifle.

By The GH Kitchen TeamPublished: 16 December 2021

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This retro looking trifle recipe uses shop bought custard and Christmas cake, making it very easy to assemble!

Cooking notes: plus cooling and chilling

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Yields:

8 serving(s)

Prep Time:

20 mins

Total Time:

20 mins

Cal/Serv:

496

Ingredients

135 g
orange jelly, we used Hartley’s
175 g
tinned mandarin segments
1 tsp.
vanilla bean paste
1/2 tsp.
ground cinnamon
1/2 tsp.
ground nutmeg
600 ml
ready-made custard, we used Ambrosia
250 g
fruit cake, crumbled into pieces
300 ml
brandy cream (see GH Tip)

To decorate

Edible gold stars

Directions

1. Step 1 Make up the jelly according to packet instructions. Set aside to cool.
2. Step 2Meanwhile arrange the mandarin slices in the base of a 2 litre trifle dish or bowl. Carefully pour in the cooled jelly. Chill until set, about 4hr.
3. Step 3Once set, mix the vanilla and spices into the custard. Pour over the set jelly and smooth to level, if needed. Scatter over the fruit cake.
4. Step 4Lightly whisk the brandy cream until it holds soft peaks. Spoon on to the spiced custard and fruit cake. Decorate with gold stars, if using. Serve.

GH Tip

To make your own brandy cream; using a handheld electric whisk, beat 300ml double cream, 1tbsp icing sugar and 2tbsp brandy until the mixture holds soft peaks.