Gingerbread and clementine trifle recipe

127 ratings

This classic British dessert has been given an exciting makeover, with sweet, juicy clementines and warming ginger loaf. See method

  • Serves 8
  • 15mins to prepare and 8mins to cook, plus chilling time
  • 355 calories / serving


  • 12 satsumas or clementines
  • 50g butter
  • 8 tbsp soft light brown sugar
  • 1 x 238g ginger loaf cake
  • 250g (8oz) lighter mascarpone
  • 200g Greek style natural yoghurt
  • 2 tbsp runny honey
  • 1/2 tsp ground cinnamon

Each serving contains

  • Energy

  • Fat

    18g 25%
  • Saturates

    10g 51%
  • Sugars

    37g 41%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 44.6g Protein 6.4g Fibre 2.1g


  1. Peel 4 of the satsumas or clementines and remove as much white pith as possible without breaking them into segments. Halve through the segments and set aside. Juice the remaining satsumas or clementines and pour the juice into a small saucepan. Add the butter and sugar and heat gently stirring until the sugar has dissolved and the butter melted. Bubble for 3-4 minutes stirring constantly until thickened, reduced and glossy. Add the fruit cut side downwards, cover and set aside for 10 minutes.
  2. Cut the ginger loaf into cubes and divide between 4 individual (300ml water capacity) glasses or a 1.2 litre glass serving bowl. Carefully remove the fruit from the syrup and pour half of the syrup over the sponge to cover. Mix together the mascarpone, Greek yogurt, clear honey and cinnamon and spread over the top of the ginger cake to cover. Arrange two halves of clementine cut side facing upwards over the cinnamon cream and drizzle with any remaining syrup. Chill for 20 minutes or serve immediately.

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