Mulled Wine Trifle
Indulge in a delightful treat with this layered trifle cake that combines the richness of a buttery sponge cake with the fragrant flavors of mulled red wine jelly, fresh fruit, and creamy custard. Each component harmoniously blends together to create a luscious dessert that is perfect for special occasions or a sweet ending to any meal.
— Constant Cookbook
Ingredients
- 175g/6oz butter
- 175g/6oz caster sugar
- 3 free-range eggs
- 250g/9oz self-raising flour
- 2-3 tbsp milk
- 2 lime
- 2 pinches finely ground nutmeg
- 240ml/8¾fl oz red wine
- 2 x 5cm/2in cinnamon
- thumb-nail sized piece ginger
- 8 green cardamom
- 1 clove
- 2 tbsp caster sugar
- 1 orange
- 1 packet strawberry
- 2 x 400g/14oz tins fruit cocktail
- 250ml/9fl oz whipping cream
- 25g/1oz flaked almonds
- small handful glacé cherries
- 3 large free-range eggs
- 50g/1¾oz caster sugar
- 50g/1¾oz cornflour
- 1 tsp vanilla extract
- 600ml/1 pint whole milk
- 300ml/10½fl oz single cream
Instructions
- For the cake, preheat the oven to 180C/350F/Gas 4.
- Grease a 18cm/7in cake tin and line the base with baking parchment.
- Cream the butter and sugar together in a bowl.
- Beat in the eggs, one at a time, beating all the time and adding a tablespoon of the flour with the last egg to prevent splitting.
- Sift the flour and gently fold it in, with enough milk to give a mixture that falls slowly from the spoon. Fold in the zest and nutmeg.
- Spoon the mixture into the prepared tin and lightly level the top. Bake on the middle shelf of the oven for 30-40 minutes, or until golden-brown.
- Remove the cake from the oven and set aside to cool. It is best to let the cake go stale for a day or two so that it soaks up more jelly.
- For the mulled jelly, place the red wine with the spices, sugar, orange zest and orange juice into a saucepan over a high heat.
- Bring to the boil and then reduce the heat to simmer for ten minutes.
- Strain and discard the spices; then measure the liquid. Top up with boiling water to the amount of liquid need for the instructions on the packet of strawberry jelly.
- Make the jelly as directed on the packet and set aside.
- To assemble, cut the cake into cubes and put in a large trifle bowl. Scatter over half of the fruit cocktail and pour half of the jelly on top of the sponge. Place in the fridge to set.
- Once set, pour on the rest of the jelly and the rest of the fruit and return to the fridge to set again.
- For the custard, put the egg yolks, caster sugar, cornflour and vanilla extract into a large bowl and whisk until blended.
- Heat the milk and cream together in a pan until hot, but not boiling.
- Gradually whisk this into the egg yolk mixture a little at a time, then return the mixture to the pan. Stir over a high heat until the mixture just comes to the boil and the custard thickens. Take off the heat and cover with cling film in contact with the surface to prevent a skin forming while it cools.
- Pour over the cooled custard, cover and leave until completely cold before transferring to the fridge to chill and set.
- To finally assemble, beat the whipping cream in a bowl until a ribbon of cream falls from the whisk when the whisk is removed.
- Gently spread the cream over the surface of the set custard and scatter with the almonds and top with glacé cherries.
Cook Time
1H
Yield
Serves 6-8
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