Chocolate Christmas Cake
- 50 mins
- 8-10
- Easy
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Lemon & Blueberry Trifle
An absolutely divine ‘trifle’ but without any faff or the gluten! A throw it together kind of pud that looks and tastes gorgeous! This can be made in individual serving dishes or one bigger dish.
-
Cook: 25 mins
Prep: 30 mins - 4
- easy
Go back
Lemon & Blueberry Trifle
An absolutely divine ‘trifle’ but without any faff or the gluten! A throw it together kind of pud that looks and tastes gorgeous! This can be made in individual serving dishes or one bigger dish.
-
Cook: 25 mins
Prep: 30 mins - 4
- easy
Ingredients
| For the sponge: | |
| 150g Juvela Gluten-Free White Mix | |
| 75g caster sugar | |
| 75g butter | |
| 3 medium eggs, lightly beaten | |
| Grated zest of half a lemon | |
| For the filling: | |
| 5 tbsp lemon curd | |
| 150g blueberries | |
| 2 tbsp caster sugar | |
| 2 tbsp water | |
| 425g tin ready-made custard | |
| 300ml carton double cream, lightly whipped | |
| Handful of flaked almonds |
Method
- Place 125g of the blueberries in a pan with water and sugar and cook over a medium heat until they begin to release juice and the liquid in the pan starts to thicken. Set aside and allow to cool slightly for about 10 minutes.
- To make the sponge, place all the ingredients into a large bowl and beat well until light and fluffy.
- Turn the mixture into a greased and base-lined 6-8inch cake tin (square or round) and bake in a preheated oven (180°C/Gas Mark 4) for 20-25minutes until risen and golden.
- When baked, remove from the tin and allow to cool. Once cooled, cut into 2cm slices.
- To assemble the ‘trifle’ spoon the lemon curd into the bottom of a glass serving dish and cover with slices of sponge.
- Spoon the blueberries and their juice over the sponge and allow the juice to soak down into the sponge for 2 minutes.
- Cover with custard and place in the fridge for at least an hour.
- To serve, top with whipped cream and decorate with the remaining blueberries and toasted almonds.
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