Name: Christmas Trifle
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Ingredients: 125 g low fat spread; 2 eggs; 1 teaspoon vanilla extract; 125 g self raising flour; 5 tablespoons SPLENDA® Granulated; 750 g plums, stoned and cut in to ¼'s; 6 cloves; 1 stick cinnamon; 2 tablespoons SPLENDA® Granulated; 300 ml skimmed milk; 4 eggs yolks; 2 teaspoons vanilla extract; 2 teaspoons cornflour; 25 ml sherry, Madeira or masala; 25 g flaked almonds, toasted; 3 tablespoons SPLENDA® Granulated

Christmas Trifle

Makes10 servings
Prep Time30 min
Cook Time1 hr
Total Time1 hr 30 min
Calories208
Made withSplenda Granulated Sweetener

Ingredients

For the sponge

125 g low fat spread
2 eggs
1 teaspoon vanilla extract
125 g self raising flour
5 tablespoons SPLENDA® Granulated

For the fruit

750 g plums, stoned and cut in to ¼'s
6 cloves
1 stick cinnamon
2 tablespoons SPLENDA® Granulated

For the custard

300 ml skimmed milk
4 eggs yolks
2 teaspoons vanilla extract
2 teaspoons cornflour
25 ml sherry, Madeira or masala
25 g flaked almonds, toasted
3 tablespoons SPLENDA® Granulated

Nutrition Info Per Serving
% Daily Value*
Energy208 kcal266.67%
Total Fat12.60 g16.15%
of which saturates2.50 g0.91%
Total Carbohydrate18.80 g6.84%
of which sugars8.50 g3.09%
Salt0.40 g0.15%

Instructions

1

To make the sponge, preheat the oven to 180°C. Line a 22 cm square tin with parchment.

2

Place all the sponge ingredients in to a large bowl and whisk for around 2 minutes. This is an all in one method for a sponge. Once everything looks smooth, scrape into the prepared tin and bake for 15-20 minutes. Cool.

3

Place the plums in to a pan with the Splenda Granulated and cinnamon stick. Add a splash of water, cover and cook for around 15 minutes until soft and a little jam like. Leave to cool.

4

To make the custard, place the milk into a pan with the vanilla and bring up to a boil. Whisk together the yolks, Splenda Granulated and cornflour then pour the hot milk on to this giving it a whisk all the while. Pour back into the pan and bring slowly up to heat stirring and whisking at the same time. Bring it just up to the boil. Set aside.

5

Break up the sponge and lay it in to the bottom of a bowl or 10 individual ones. Sprinkle with a little of your chosen alcohol. Top with the plum mixture then pour over the custard.

6

Scatter with the flaked almonds.

Made with