A traditional Christmas Day pudding. The secret of a good trifle is to have plenty of fruit and crunch, as well as sherry-soaked cake covered in lots of cream and custard.






  • 50g self-raising flour
  • 175g plain flour 
  • 175g unsalted butter 
  • 200g caster sugar 
  • Zest of 1/2 lemon 
  • Zest of 1/2 orange 
  • 4 eggs, beaten
  • 500ml milk
  • 180ml double cream 
  • 1 vanilla pod, split 
  • 9 egg yolks 
  • 90g caster sugar 
  • 11/2tbsp cornflour
  • 110ml sherry (optional) 
  • 80g Amaretti biscuits 
  • 300g fresh or frozen raspberries
  • 275ml double cream 
  • 1/2 pomegranate
  • Caramelised almonds (see below)


To make the caramelised almonds, add 100g soft brown sugar and 2tbsp of ginger wine and stir over a gentle heat until the sugar has dissolved.

Raise the heat, add 75g of almonds and cook for a couple of minutes while stirring. Pour the mixture out onto a baking tray lined with silicone and cook for ten minutes, or until the caramel is a rich brown and the almonds golden. Remove from the oven and, when quite cold, crush.

Preheat the oven to 180C/gas 4. Oil and line a 15cm cake tin with a removable base. Sift the two flours together. Cream the butter, sugar and zests until pale and white. Add the beaten eggs, a little at a time, adding sifted flour each time to prevent the mixture from splitting.
Finally, tip in all the remaining flour and fold together.

Pour the mixture into the tin and bake in the oven for 25 minutes. Lower the oven temperature to 160C/gas 3 and bake for another 50 minutes, covering the top lightly with foil if it is getting too brown.

Allow the cake to cool in the tin for a few minutes, and then turn it out on to a wire rack.

Next, make the custard. Put the milk, cream and vanilla pod in a saucepan and heat gently, so that the vanilla infuses. Beat the egg yolks, sugar and cornflour with a whisk in a bowl.

When the milk starts to bubble, pour it over the egg mix, whisking all the time. Then pour the mixture through a fine sieve to remove any lumps and the vanilla pod, and put back on a medium heat. Keep whisking until it has thickened, then set aside to cool.

Next combine the trifle, using only 200g of the Madeira sponge (about half - the rest can be saved for teatime). Break up the sponge and put it in the bottom of the dish. Pour over the sherry, if using.

Sprinkle the Amaretti biscuits over the sponge, and then the raspberries. If you're using frozen raspberries, don't defrost them first, as you want to keep the fruit whole. Pour over the cool custard. Cover with cling film and chill for a couple of hours, or even overnight.

Whip the cream until it makes soft peaks, and spread carefully over the custard. Remove the seeds from the half pomegranate by holding it over a container and bashing the skin with the back of a wooden spoon.

Scatter the pomegranate jewels over the top of the trifle, along with the crushed caramelised almonds, and serve.