Cranberry & Orange Trifle

How to make Cranberry & Orange Trifle

Prep Time: 25 minutes        |        Cook Time: 0        |        Serves: 8

Ingredients

• The Cake Stall Madeira Cake (450 g), sliced into 1.5 cm pieces
• 500 g Brooklea Vanilla Custard
• 300 ml Farmdale thickened cream, whipped
• 200 g cranberry sauce
• 2 oranges, peeled and segmented
• 2 tbsp pomegranate seeds
• Fresh mint leaves, for garnish

Method

1. Arrange half the Madeira cake slices in the base of a large glass trifle bowl.
2. Spoon over half the cranberry sauce, spreading evenly. Add half the orange segments, then pour over half the custard and smooth the top.
3. Whip cream in a chilled bowl until soft peaks form, then spread half over the custard layer.
4. Repeat layers with the remaining cake, cranberry sauce, orange, custard, and cream.
5. Finish with a final layer of whipped cream.
6. Garnish with pomegranate seeds and fresh mint leaves.
7. Refrigerate for at least 1 hour before serving to allow flavours to meld.

Pro Tip: Madeira cake holds its shape beautifully even after chilling — for a lighter texture, brush the cake slices with a little orange juice or sherry before layering.

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