Spicy fruit trifle
Serve this perennial favourite in simple glassware and you've got a colourful sweet treat on offer.
Instructions
Step 1 Cut cake in slices and place in the base of 6 serving glasses. Pour over orange juice. Add a sprinkling of cinnamon (if using).
Step 2 Add fruits to cover evenly. Set aside.
Step 3 To make custard, place custard powder in a bowl with sugar. Add just enough milk to form a smooth paste. Heat the remaining milk with vanilla and then pour over custard paste. Mix well, then heat, stirring, until custard is thick.
Step 4 Pour evenly over fruit and serve immediately (or if you prefer, allow custard to set a little). Serve with a sprinkle of extra cinnamon and a mint sprig garnish.
| Make it gluten-free |
|---|
| Use a gluten-free sponge. |
- Recipe by:
- Sarah Swain
- Styling:
- Sarah Swain
- Photography:
- Melanie Jenkins
First published July 2009
Recipe Information
Portions: 6
Time to make: 20 minutes
Total cost of all ingredients: $4.20 / $0.70 per serve
- Gluten-free (or can be made gluten-free*)
Ingredients
- 140g leftover cake or muffin
- 6 tablespoons orange juice
- 1 teaspoon ground cinnamon (optional)
- 1/2 cup dried fruits such as apricots, sultanas
- 1 apple, chopped
- 1 pear, chopped
- 2 mandarins, chopped
- 2 tablespoons custard powder
- 2 tablespoons castor sugar
- 2 3/4 cups trim milk
- few drops vanilla essence
Nutrition Information
| per serve | |
|---|---|
| Energy |
1040
kJ
(251 Cals) |
| Protein | 8g |
| Fat - saturated |
4g
2g |
| Carbohydrates - sugars |
45g
38g |
| Dietary Fibre | 2g |
| Sodium | 130mg |
| Calcium | 220mg |
| Iron | 1mg |
| * NS: Not specified | |
HFG Tip
This dish also works well with leftover fruit bread or leftover banana bread.
