Cherry, Lemon & Pistachio Trifle Pots - an alternative for Stir-Up Sunday!

Stir-Up Sunday may be an age-old tradition ahead of the advent period, however for those who aren’t Christmas Pudding lovers (or just short on time) our head of Marcomms, Louisa has just the recipe – Cherry, Lemon and Pistachio Trifle pots! The freshness of the lemon cuts through the sweetness of the cherries, whilst the pistachios are a great added crunch. Traditional in the festive, red, gold and green colour combo, these delicious trifle pots make for the perfect finale to your festive feast

Ingredients:

400g Frozen Cherries

1 teaspoon Golden Caster Sugar (+ more to taste)

1 Lemon – juiced

200ml Double Cream

1 heaped tablespoon Icing Sugar

1 teaspoon Vanilla Extract

4 Slices of Madeira or Sponge cake t(o line the tumblers)

300g ready-made Vanilla Custard

Handful of Pistachio Nuts, finely chopped

Method:

1. Place a saucepan over a medium heat, add the frozen cherries, caster sugar and juice of one lemon and mix well. Bring to a very gentle simmer and cook for around 10 – 15 minutes until the cherries are soft and juicy, stirring occasionally to ensure it doesn’t burn. Add an extra sprinkling of sugar to taste and then remove from the heat, leaving to cool.
2. Add the icing sugar and vanilla extract to the double cream and whisk until pillowy, soft peaks form.
3. Line up 4 glass tumblers and push a slice of sponge into the base of each glass.
4. Pour over a quarter of the custard, then divide the cherry mixture between the tumblers and top with a layer of the vanilla cream. (Traditionally the fruit should sit on top of the sponge base, but I prefer it this way – you can add the layers in any order you like). Sprinkle over the pistachios and serve!

Enjoy this super simple trifle recipe this festive season and make sure to tag us on Instagram in your creations!