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Blueberry trifle pots recipe

10 ratings

A fun spin on an English classic, try out these sweet mini trifles with a lovely flavour combination of tart blueberries and tangy lemon, along with rich custard and cream, of course! See method

Serves 6
20 mins, plus cooling and chilling
301 calories / serving
Freezable
Vegetarian

Ingredients

2 x 150g packs fresh blueberries
2 tsp sugar
¼ lemon, zested and juiced
150g lemon loaf cake, cut into 1.5cm cubes
150ml whipping cream
250g Tesco Finest fresh custard (from a 500g pot)
4 tsp lemon curd
1 tbsp toasted flaked almonds (optional)

Each serving contains

Energy
1250kj
301kcal 15%
Fat
19g 28%
Saturates
11g 53%
Sugars
18g 20%
Salt
0.2g 3%

of the reference intake
Carbohydrate 27.6g Protein 3.4g Fibre 1.2g

Method

Set aside 50g blueberries and add the rest to a saucepan with the sugar and 1 tsp water. Cook over a high heat for 5 mins, shaking the pan occasionally or until juicy. Reduce the heat to low and cook for 5 mins more until syrupy and reduced. Gently stir through 1 tsp lemon juice, then set aside to cool (it will thicken as it cools).
Meanwhile, divide the cake cubes between glasses. Whip the cream to soft peaks.
Spoon the cooled blueberry compote over the cake, then divide the custard between the glasses; spoon over the lemon curd.
Top with the whipped cream, then scatter with the reserved fresh blueberries, lemon zest and toasted flaked almonds, if using. For maximum flavour chill for 2 hrs before eating, but they can be eaten straightaway.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Trifle recipes