Rick Stein’s Clementine Trifle

by Rick Stein from Rick Stein’s Simple Suppers

Liqueur-soaked slices of Madeira cake, custard and whipped cream are layered with fresh clementines in this simple, light trifle. Perfect for a show-stopping Christmas dessert.

From the book

Rick Stein’s Simple Suppers

Rick Stein

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Introduction

This is a simplified version of a recipe I wrote for my TV series Rick Stein’s Cornwall to celebrate an aqua made from an apple spirit flavoured with, and yes this is correct, hogweed. It’s produced in Cornwall by a company called Howl & Loer, which in Cornish means sun and moon. In the recipe I have suggested using Cointreau or Grand Marnier, but actually if you can get hold of this spirit, called Hogweed Seed, it is really interesting: slightly bitter, slightly woody and indeed, according to the producers, with notes of clementine. The other point about this trifle is that it’s incredibly collapsible. When being filmed making it, I was filled with doubt because of its delicacy and worried that trifle lovers who like to slice their trifle would find it ridiculous. For me, though, trifle is like tiramisu, the fluffier the better.

Ingredients

200g	Madeira cake, sliced, or 6-8 trifle sponges (shop bought or see page 303 of Simple Suppers)
4-5 tbsp	Grand Marnière or Cointreau
3-4 tbsp	marmalade
8	clementines or 3-4 oranges
900ml	fresh thick custard (or make custard with custard powder)
300ml	double or whipping cream
2 tbsp	flaked almonds, lightly toasted

Method

Lay the slices of cake or sponges into the base of a glass trifle bowl. Sprinkle them with 2 or 3 tablespoons of the liqueur and spread over the marmalade.

Take a thin slice off the top and bottom of each clementine or orange. Using a sharp knife follow the curves of the fruit to remove the skin and the pith. Then slice the fruit into rounds, reserving any juice. Arrange the rounds of fruit around the sides of the bowl so that they look like wheels through the bowl. Top the sponge with any juice and remaining fruit.

Stir the rest of the liqueur into the custard, then pour on to the sponge base. Lightly whip the cream and smooth it over the custard. Scatter over the to almonds and refrigerate until ready to serve.

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Simple Suppers

In Simple Suppers, Rick Stein provides a joyful collection of over 120 recipes for that most ordinary of meals: supper. In his own words, the dishes showcased in this book are ‘straightforward and informal, yet effortlessly delicious’. Intended to be permanently within reach on kitchen shelves, Simple Suppers is bursting with inspiration for every eventuality, from solo midweek dinners to relaxed meals with friends. Chapters include Suppers for One, Suppers for Two, Suppers with Friends, Fast Suppers, One-Pot Suppers, and Veggie Suppers, ensuring that this will be your new go-to cookbook.

Available to download for 99p for a limited time. UK customers only.