This dessert was borne out of a bundt cake I was attempting to make to celebrate my Daddums finally being released from hospital, 17 weeks to the day he was first admitted. But, alas! The damn thing flopped and sagged and bagged – it made Bag Puss look upstanding! Anyhow, it wasn’t so miserable a failure – it meant I had the fragrant foundations of that Great British institution – trifle!
Layer up some broken lemon or if you have it – some St. Clement’s sponge (oranges and lemons said the bells of St. Clement’s…), drizzle over a liquid of your choice then spoon over some homemade lime curd (which, strictly speaking is a custard made with fruit pulp rather than cream and the acid from said fruit helps the set). The topping is softly whipped double cream with a fragrant splash of orange blossom water. A little dark chocolate to top gives a hint of richness against the tang of the fruity flavours otherwise.
There you have it – a tangtastic trifle for two which will set your taste buds alight with the citrus tang of orange, lemon and lime plus a little of the exotic with the orange blossom water. Isn’t it always the way that some of the best things to eat come about by accident?
- Two slices of cake
- Juice of an orange plus 2 tbsp caster sugar
- 3-4 tbsp curd of your choice I made my own lime curd
- 125 ml double cream 1/2 cup
- 1-2 tsp orange blossom water to taste
- Grating of dark chocolate optional
- 75 g butter
- 100 g caster sugar
- Juice & zest of four limes
- 3 egg yolks
- 1 whole egg
Cut your cake into chunks and share between the two ramekins
Pop the orange juice in a saucepan with the caster sugar and heat until reduced by half and syrupy in texture
Pour over cake and lightly press down
Spoon over as much of your curd as you like
Whip the cream with the orange blossom water until thickened not stiff and pipe or spoon over in a way that pleases you (it’s your trifle after all!)
Grate over chocolate then dive in head first, mouth open!
1. Melt the butter in a heat proof bowl
2. Add all the other ingredients and stir over a low heat continuously until thickened like custard then pour into a sterilised jar and seal if not using immediately