Blood Orange Trifle

Picture 1316

Ingredients (makes six portions)

Blood orange jelly

  • 360ml blood orange puree
  • 2 blood oranges segmented
  • 4 gelatine leaves, soaked

Blood orange custard

  • 360ml ready-made vanilla custard (or make to your own recipe)
  • Zest and juice of 1 blood orange

Chocolate milk cake

  • 90g butter, softened
  • 100g caster sugar
  • 1 tbsp vanilla essence
  • 3 eggs
  • 100g self raising flour
  • 15g cocoa powder
  • 100ml milk
  • 80ml buttermilk
  • 60ml blood orange puree
  • ½ tin sweetened condensed milk

Method

Blood orange jelly

  1. In a small pan, heat up the blood orange puree.
  2. Add the softened gelatine to the warmed orange puree. Stir until dissolved.
  3. Pour the liquid jelly into 6 individual glasses.
  4. Place 3 or 4 of the orange segments in each glass and set in the fridge.

Blood orange custard

  1. Pour the custard into a bowl and mix in the juice and zest of one blood orange.
  2. Carefully fill about 60ml of custard into each glass, on top of the set jelly.

Chocolate milk cake

  1. Beat the butter and the caster sugar until pale in colour and creamy.
  2. Add the vanilla and beat until combined. Add the eggs one at a time, beating well each time.
  3. Gradually add the flour and cocoa powder, mixing until just combined.
  4. Spoon the mixture into a lined tin (15x20cm). Bake for 20 – 25 mins at 180°C.
  5. Take out of the oven and use a skewer to make holes over the top of the cake. Cool in fridge.
  6. Mix together the milk, buttermilk, puree and condensed milk.
  7. Pour the mix over the cooled cake. Return to the fridge for 2 hours until the liquid is absorbed.
  8. Using a round cutter, cut 6 small discs.

Follow the picture to complete the trifle, using your own ideas for decoration.