Trifle is a classic summer pudding - light, sweet and fruity, it's perfect for serving during warm weather as an alternative to stodgy puddings or chocolate desserts which can quickly seem sickly on hot days.

This version is decorated with colourful berries - we've used a Union Jack pattern for a traditional British garden party vibe, but you can always get creative!


  • 420g Sponge swiss roll
  • 135g Raspberry jelly
  • 500g Mixed strawberries, raspberries and blueberries
  • 480ml Custard
  • 4tbsp Cranberry juice
  • 1 strawberry jam we recommend Cottage Delight Jubilee British Strawberry Jam
  • 360ml Whipped cream


  • STEP 1

    Make your raspberry jelly in advance according to packet instructions. Pour it into a small rectangle or square baking tin, so it’s roughly 1 inch high. Leave it in the fridge to set.

  • STEP 2

    Chop your strawberries in half and then combine with raspberries and blueberries. Leave some fruit for decorating. Roughly chop your sponge swiss roll cake into 2cm slices. And chop your jelly into 3cm squares.

  • STEP 3

    To assemble, line the bottom of a trifle bowl with half of your cake slices. Press slices half way up along the sides of the bowl. Drizzle cake slices with 2 tablespoons of cranberry juice.

  • STEP 4

    Add one third of the fresh fruit on top of cake, along with half of the jelly squares. Then, pour over half of the custard. Spoon over half of the jam evenly.

  • STEP 5

    Repeat with the remaining cake slices, drizzling over 2 tablespoons of cranberry juice again. Add one third of fresh fruit and all the remaining jelly squares.

  • STEP 6

    Pour over the leftover custard. Spoon over the rest of the jam. Scatter the remaining fruit over the top. Cover the top with plastic wrap and leave in the fridge for at least 4-6 hours or even better, overnight.

  • STEP 7

    When you’re ready to serve, add whipped cream on top alongside leftover fruit to create a decorative Union Jack pattern.

Recipe courtesy of Cottage Delight