Every Christmas my Mum used to make (in my eyes) the best trifle, and no matter how I tried I couldn’t quite replicate it!!
A few weeks ago, I was asked for a recipe for a gluten free Madeira cake – the lady who requested it wanted to make a gluten free pudding loved by her son-in-law. She explained to me what the recipe was, and it sounded lovely, and although it wasn’t a full-blown trifle, I thought I would jiggle around with things and check out if it could be transformed into one of my favourite traditional puddings!!
This gluten free raspberry and white chocolate trifle that I popped together can be tweaked to suit your own personal taste – swapping things as you wish, to make it your ultimate pudding! For example, if you don’t want to use sherry you could use a raspberry jelly instead. Or maybe you are like my brother-in-law and you don’t enjoy cake in trifle and would prefer to just have raspberries and jelly as the base? And if cream isn’t your thing, leave it off and just grate the white chocolate straight onto the chilled custard. You choose. But, the one thing I don’t want you to alter and miss out on, is the delicious white creamy chocolate custard as it tastes AMAZING!!
So, here you go, this is what went into my gluten free raspberry and white chocolate trifle that both me and Neil loved – and was nearly as good as my Mums!
Ingredients (Serves 8 -10 depending on portion size)
350g frozen raspberries (picked these up from Aldi)
150ml (5fl oz) sweet sherry
500g carton of *ready-made custard (I used Sainsburys)
1 x 212g pack of *Milkybar giant white chocolate buttons
300ml double cream
50 -75g (2-3oz) *white chocolate grated – I struggled to find a large bar of white chocolate that was gluten free – since making this I spotted a Waitrose one! Large Milkybars are not gluten free. So instead I picked up some more of the Milkybar giant white buttons, melted them down, poured the chocolate into a greaseproof lined ramekin dish, chilled and used this to grate over the fresh cream.
Slice up the gf Madeira cake and place in a large dish, completely covering the bottom of the dish – Ideally a glass one, as it looks lovely seeing all the different layers of the trifle!
Empty the bag of frozen raspberries onto the cake, spreading them out evenly. Pour over the sherry. If using jelly instead of sherry, make the jelly up and pour over the raspberries and allow to set.
Melt the chocolate buttons in a large bowl over a pan of simmering water. Remove from the heat and briskly whisk in the custard until it’s nice and smooth. Pour onto the raspberries. Pop in the fridge for a couple of hours to chill.
Lightly whisk the fresh cream until it thickens – watch you don’t over whisk, you want more of a dropping consistency rather than a piping one. It’s nice and velvety when you eat it then! Spread the cream over the chilled custard.
Grate a generous layer of white chocolate all over the top of the cream and pop in the fridge for a few hours. Better still overnight. We didn’t tuck into our trifle until the following day and all the flavours had incorporated – it tasted so good!!!
As I have mentioned, I think this trifle is best to be eaten the day after you make it. However, it did take me and Neil a couple of days to polish it all off, and it kept well in the fridge for this time. If you are planning on doing the same thing, make sure your fresh cream has a decent date, so it lasts! Hope you get to make it and enjoy it as much as we did!
*Just check to ensure no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack. If in doubt leave it out!