1.For spiced plum and cherry compote, place spices ... Refrigerate until ready to serve. 5.To assemble trifle, trim outsides of sponge and Maderia cakes. Cut one sponge in half, brush with coffee ...

The trifle is especially good if you make your own ... Spoon lots of sherry on to the sponge so it's slightly wet, then spoon enough plum jelly mixture over so it half-fills the bowl.

Bring the plum liquor to the boil and add the gelatine ... Place in piping bag and pipe onto the trifle. Glaze with a blow torch. Beat the butter and sugar together until pale and fluffy.

The trifle is especially good if you make your own ... Spoon lots of sherry on to the sponge so it's slightly wet, then spoon enough plum jelly mixture over so it half-fills the bowl.

Remove the pits from the plums and cut the fruit into quarters. Pop it into a saucepan along with two teaspoons of sugar, the allspice and the juice and zest of an orange. Bring to a soft boil ...

Swirl the custard through the cream mixture. To assemble the trifle, spoon the cooled plum mixture on to the cake, then the custard mixture. Refrigerate 30 mins before serving. Oven temperatures ...

A trifle can be a wild grouping of items ... It’s easier to make than a buche de noel, more satisfying than a plum pudding. The brilliance of this recipe, too, is that it can sustain any ...

I have convinced myself trifle is a summer thing, but is it? Its natural milieu might well be the depths of winter, as the creamy coda to Christmas Day for plum pudding refuseniks. You may indeed ...

Party plum trifle, raspberry and white chocolate cheesecake or royal lemon tart? Baker Claire Ptak prepares a coconut pudding cake during an interview with AFP at her Violet Bakery in east London ...