Clementine trifle

  • serves 8
  • Easy

This clementine trifle recipe with complex, subtle spicing comes from The Bath Priory



  • golden caster sugar 150g
  • cardamom pod 1
  • vanilla pod 1, split lenthways
  • cinnamon stick ½
  • star anise 2
  • fennel seeds ½ tsp
  • clementines 10, peeled and pulled into segments
  • double cream 300g
  • Cointreau 2 tbsp
  • madeira cake 1, cubed
  • icing sugar 1 tbsp
  • flaked almonds a handful
  • whole milk 500ml
  • vanilla pod 1, split lengthways and seeds scraped
  • egg yolks 8
  • golden caster sugar 75g
  • plain flour 30g
  • cornflour 15g


  • Step 1

    Put the sugar and spices into a pan with 500ml water, bring to a simmer, then take off the heat and leave to infuse for 30 minutes. Remove all the white pith from the clementine segments, put in a bowl and pour over the sugar syrup through
    a sieve to catch the spices. Cool completely, cover and chill overnight.

  • Step 2

    For the crème pâtissière, bring the milk to a simmer with the split vanilla pod and seeds, and infuse for 5 minutes on a low heat. Whisk the egg yolks and caster sugar together with electric beaters until light and fluffy, then add the flours and mix until smooth.

  • Step 3

    Pour about ¼ of the hot milk into the creamed eggs and flour and mix in, then whisking continually, slowly add the remaining milk. Pour into a clean saucepan and bring to a simmer while whisking, and cook for a few minutes until thickened and custard-like. Pour the mixture through a fine sieve into a clean bowl. Cover with clingfilm, letting the clingfilm touch the surface of the crème pâtissière (this will stop a skin forming). Cool, then chill. 

  • Step 4

    Whisk the cream until soft peaks form. Weigh out 300g of the crème pâtissière and gently fold the cream into it to form a vanilla mousseline. You will have a bit of crème pât leftover but it will keep in the fridge for a few days. (Mix it with an equal quantity of whipped cream and serve with poached fruit)

  • Step 5

    Pour the clementine and sugar syrup through a sieve, reserving the liquid. Chop the segments into thirds. Add the Cointreau to the reserved syrup, then drop in the sponge cubes for a few seconds, before scooping out with a slotted spoon.

  • Step 6

    Put the soaked sponge into the bottom of a trifle bowl and add the chopped clementines. Transfer the vanilla mousseline to a piping bag fitted with a star nozzle and pipe the cream in blobs over the trifle (or spread the cream on top using a spatula). Chill until ready to serve.

  • Step 7

    Sift the icing sugar over the flaked almonds and toast in a frying pan over a medium heat until they are a deep golden colour. Cool completely. When ready to serve, sprinkle the cooled almonds over the top of the trifle.

Nutritional Information

  • Kcals 611
  • Carbs 62.7g
  • Protein 9.1g
  • Fat 34.9g
  • Salt 0.5g
  • Saturates 18.9g
  • Fibre 1g