Sugar plum trifle recipe

1. For the jelly base, put the plums into a saucepan with the sugar, liqueur (or cordial), apple juice and 150ml water. Cook gently for 5-10 mins until the plums are soft but holding their shape. Remove from the heat and cool for 5 mins.
2. Meanwhile, soak the gelatine leaves in a bowl of cold water for 5 mins. Squeeze out the excess liquid, then add to the fruit and stir until the gelatine has dissolved. Transfer to a 2ltr trifle bowl and position most of the plums with the cut sides against the glass with a few in the middle to keep them in place. Chill in the fridge for 4 hrs or overnight until set.
3. Meanwhile, put the custard powder into a measuring jug and make up to 900ml with just-boiled water. Whisk thoroughly with a fork until smooth and creamy. Cover the top with clingfilm so it touches the surface of the custard. Set aside to cool to room temperature.
4. Preheat the oven to gas 6, 200°C, fan 180°C. Slice each brioche into 6-7 mini slices. Scatter over a baking tray and bake for 5-7 mins until golden and slightly crispy. Set aside to cool completely.
5. For the poached plums, put the plums in a saucepan with the lemon juice, sugar and 2 tbsp water. Simmer over a medium heat for 5-7 mins until the plums are softened. Remove the plums with a slotted spoon, then reduce the liquid over a medium-high heat for a further 3 mins until thickened and glossy. Return the plums to the liquid and set aside to cool completely.
6. Once the jelly has set, position brioche slices all the way around the edge of the trifle bowl (the flat bottom of the brioche slices should be touching the jelly). Scatter the remaining brioche pieces in the centre. Carefully spoon over the custard and chill for at least 1 hr.
7. For the caramel decoration, lay a piece of baking paper on a chopping board. Put the sugar in a heavy–based saucepan set over a low-medium heat. Allow to melt, swirling the pan (but not stirring). Working quickly, drizzle the caramel onto the baking paper in spiral motions to create caramel spirals and circular patterns. Once set, store in an airtight container with baking paper layered between each caramel spiral.
8. Whip the cream and the mascarpone with a whisk until smooth and thickened, then working quickly, spoon over the trifle to achieve a billowy look. Top with the poached plums and drizzle over a little of the syrupy liquid. Decorate with the caramel spirals. Scatter over the almonds to serve.

Tip: To get ahead, prepare all the elements up to 2 days in advance. Make the jelly as per steps 1-2 and keep in the fridge alongside the poached plums. Keep the toasted brioche, custard and caramel spirals, covered, and at room temperature. At least 1 hr before serving (or up to 4 hrs) prep as per step 6. Whip the mascarpone cream and assemble as per step 8 just before serving.

We recommend this recipe for a special occasion or treat, as part of a balanced diet.

See more Christmas desserts