To serve, add softly whipped cream and decorate with a mint leaf or a sweet geranium leaf, or crystallised rose petals.


  • For the Jelly

  • 200g (7oz) caster sugar

  • 150ml of sloe gin or 25ml grenadine and 125ml orange juice

  • Juice of 1 lemon

  • 3 sheets of gelatine

  • 400g (14oz) nectarines

  • For the Sponge

  • 100g (4oz) caster sugar

  • 100g (4oz) butter

  • 2 eggs, beaten

  • 100g (4oz) plain flour

  • 1 tsp baking powder

  • For the Custard

  • 450ml (15fl oz) single, whipping or regular cream

  • 4 strips of orange rind (removed with a peeler)

  • 450ml (15fl oz) milk

  • 6 egg yolks

  • 75g (3oz) caster or granulated sugar to decorate: cream and crystallised rose petals


  • 1.

    To make the jelly, place the sugar and 150ml (5fl oz) water in a saucepan on a high heat, stir and simmer for just 2 minutes to dissolve the sugar. Remove from the heat, stir in the sloe gin and

  • 2.

    Lemon juice and allow to cool slightly.

  • 3.

    At this stage, remove 5 tablespoons of the syrup and keep for drizzling over the sponge.

  • 4.

    While the syrup is cooling, place the gelatine in a bowl and cover with cold water, then let stand for 3 minutes to soften. Remove the gelatine from the water, then add the squeezed out gelatine to the

  • 5.

    Syrup and allow to dissolve.

  • 6.

    Slice the nectarines thinly and add to the syrup. Place in your large trifle bowl and then place in the fridge to set. This should take 3 - 4 hours.

  • 7.

    Preheat the oven to 180°C (350°F), Gas mark 4.

  • 8.

    To make the sponge, place the sugar and butter in a bowl and use a wooden spoon or the paddle attachment of an electric food mixer to cream together until light and fluffy. Add the beaten egg and mix in, then sift in the flour and baking powder, folding together just until combined.

  • 9.

    Pour into a tin and place in the oven and bake for 20 minutes until risen and springy to the touch. Remove from the oven and place on a wire rack to cool.

  • 10.

    To make the custard, place the cream and milk in a small saucepan and place on a medium heat. Bring up to just before the boil, then remove from the heat. In a bowl, whisk together the egg yolks and sugar. Pour the hot creamy milk over the sugar and egg yolks and whisk together. Return to the saucepan along with the orange strips, then cook on a low heat, stirring constantly until it starts to thicken. Be careful that it doesn't get too hot or else you will have sweet scrambled eggs.

  • 11.

    To assemble the trifle, remove the jelly from the fridge, place the sponge on top and drizzle the retained syrup over the sponge. Cover with custard and return it to the fridge to allow the custard to set.

  • 12.

    To serve, add softly whipped cream and decorate with a mint leaf or a sweet geranium leaf, or crystallised rose petals.

Nutritional information

Nutritional analysis per serving (18 servings)

  • Energy 299kj
  • Fat Total 16g
  • Saturated Fat 9g
  • Protein 4g
  • Carbohydrate 34g
  • Sugar 26g
  • Sodium 55mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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