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Orange and Blackberry Trifle

Recipe by Nigella Lawson from Nigella Kitchen

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I love this just as it is, lying grandly on a stand or platter, but it also would look beautiful piled in, and peeking through, glasses or goblets. The latter would give this more of a conventional trifle appearance, but ever since I made my first, then-called plate trifle in my second book, I have been drawn to this casual but indulgent pile-up approach. In any event, this is a very freestyle kind of a pudding: Do with it what you will.

Serves 4 to 6

Ingredients

350g marmalade pudding cake
80ml Cointreau or other orange Liqueur
zest and juice 1 orange (approx. 100ml)
250ml double cream
300g blackberries (or blueberries if blackberries can’t be found)

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Method

Cut the cake into slices and arrange on a plate or wide, shallow dish. drizzle with the orange liqueur.
Zest the orange or clementines into a bowl and leave the zest to one side. then squeeze the juice from the orange or clementines, pouring this over the liqueur-soaked cake.
Whip the cream until thick but softly so, and spoon unfancily over the top of the saturated, not to say gloriously sodden, cake.
Arrange the blackberries over the top of the whipped cream, then scatter with the reserved zest.

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Notes & Tips

Recipe from Nigella Kitchen by Nigella Lawson, published by Chatto & Windus, part of the Random House Group Ltd.
www.nigella.com

Recipe Rating

What do you think?

Mazlyn November 2010

This is so easy and adaptable. I used strawberry liquor and mixed it with some strawberry jam (as Nigella did on her show with the marmalade), it is so yummy and easy, I will definitely be making this again and again and again. :-)

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