Learn to pronounce


  1. a thing of little value or importance.
  2. BRITISH a cold dessert of sponge cake and fruit covered with layers of custard, jelly, and cream

Ian takes his trifle making incredibly seriously, and cannot even entertain the idea that the dessert could be considered of little value. It is his signature dish, the pièce de résistance of his Christmas lunch, his pride, and his joy.  He is from a strong lineage of trifle makers, having learned the ropes from his father, Colin.  For both men, this luscious layered dessert has always been the much-loved centrepiece of their festive feast, and without it there would be a gaping hole in their Christmas celebrations (and their tummies, for that matter!).

The original family recipe features raspberries and Swiss roll, but Ian kindly adapted his recipe to include sumptuous caramel sauce and other Christmassy twists.  We hope that you enjoy recreating the recipe below – it really is a fantastic alternative to the traditional Christmas pudding or a decadent Yule Log, and we are certain that you will continue to fashion this festive dish for years to come.


One almond sponge (see below)
4 fresh clementines
150ml clementine juice (or could substitute some of the liquid for Amaretto)
150ml whipping cream, whipped
500g fresh vanilla custard
1 sachet Simply Caramel Sauce
Amaretti biscuits and chopped flake to decorate


For the sponge
4oz butter
4oz caster sugar
2oz flour (self-raising)
2oz ground almonds
1tsp almond essence
2 eggs

1. Cream butter and sugar until fluffy
2. Beat in the eggs and almond essence
3. Fold in the flour and ground almonds
4. Pour into a greased and lined 8″ square tin – this will give a thin sponge
5. Bake at 180°C for 25 minutes. Cool on a rack

To assemble the trifle

  1. Cut a circle of almond sponge to fit the base of a glass trifle dish, and arrange the segmented clementines around the outside 
  2. Pour over the clementine juice
  3. Cover liberally with the caramel sauce
  4. Cover with the custard
  5. Top with the whipped cream
  6. Decorate with remaining segments of clementine, amaretti biscuits, and the crushed flake
  7. Enjoy