Blueberry trifle pots recipe
A fun spin on an English classic, try out these sweet mini trifles with a lovely flavour combination of tart blueberries and tangy lemon, along with rich custard and cream, of course!
See method- Serves 6
- 20 mins, plus cooling and chilling
- 301 calories / serving
- Freezable
- Vegetarian
Ingredients
- 2 x 150g packs fresh blueberries
- 2 tsp sugar
- ¼ lemon, zested and juiced
- 150g lemon loaf cake, cut into 1.5cm cubes
- 150ml whipping cream
- 250g Tesco Finest fresh custard (from a 500g pot)
- 4 tsp lemon curd
- 1 tbsp toasted flaked almonds (optional)
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Shop ingredientsEach serving contains
- Energy
- 1250kJ 301.0kcal
- Fat
- 19g
- Saturates
- 11g
- Sugars
- 18g
- Salt
- 0.2g
of the Reference intake
Carbohydrate 27.6gProtein 3.4gFibre 1.2g
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- Set aside 50g blueberries and add the rest to a saucepan with the sugar and 1 tsp water. Cook over a high heat for 5 mins, shaking the pan occasionally or until juicy. Reduce the heat to low and cook for 5 mins more until syrupy and reduced. Gently stir through 1 tsp lemon juice, then set aside to cool (it will thicken as it cools).
- Meanwhile, divide the cake cubes between glasses. Whip the cream to soft peaks.
- Spoon the cooled blueberry compote over the cake, then divide the custard between the glasses; spoon over the lemon curd.
- Top with the whipped cream, then scatter with the reserved fresh blueberries, lemon zest and toasted flaked almonds, if using. For maximum flavour chill for 2 hrs before eating, but they can be eaten straightaway.
- See more Trifle recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
