zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Fig and Orange Trifle

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Fig and Orange Trifle

    This is a version of figgy pudding, or at least a pudding with figs in it – and a more rich, fragrant and fruity winter pud we doubt you'll find. It's also a great make-ahead dish.

    • Vegetarian
    • Preparation time: 45 minutes, plus 1 hour soaking and chilling
    • Total time: 1 hour 45 minutes 60 minutes 45 minutes

    Serves: 8

    Ingredients

    • Custard
    • 284ml double cream
    • 200ml full-cream milk
    • 4 large egg yolks
    • 100g caster sugar
    • 1 tsp cornflour
    • 300g dried figs, trimmed and cut into chunks
    • 4 tbsp Grand Marnier
    • 1 orange, juice and grated zest
    • ¼ tsp ground cinnamon
    • ¼ tsp ground allspice
    • 50g dark chocolate, broken up
    • 16 walnut halves
    • 125g plain sponge cake, cut into small cubes
    • 8 tbsp fine-cut Seville orange marmalade
    • 568ml double cream, lightly whipped

    Method

    1. Put the figs, Grand Marnier, orange juice and zest and spices into a bowl and mix well. Cover and leave for at least an hour.
    2. Make the custard by mixing the milk and cream in a pan and bringing to just below boiling. Set aside. Put the egg yolks in a bowl, add the sugar and cornflour and beat together until smooth. Pour the hot cream on to the egg mix, whisking all the time. Pour into a clean pan and heat gently, stirring constantly, making sure it doesn't boil, until the mixture will thickly coat the back of a wooden spoon. Sieve, leave to cool, then chill. For the walnuts, melt the chocolate in a bowl over a pan of simmering water, dip each kernel half in, then set on a sheet of baking parchment.
    3. To assemble the trifles, put cubes of sponge in 8 glasses. Spoon on the figs and their liquid. Spread 1 tbsp of marmalade on top of the figs. Add a layer of custard, then swirl on a layer of whipped cream. Finally, top with the chocolate-coated walnuts or just a little grated chocolate. Chill before serving.

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    Simple match, this: a figgy, orangey dessert wine, a VOS Sherry.

    Comments

    Average user rating

    0 stars