This classic plum trifle is ideal for a party – or a special family dinner!
Recipe and image courtesy of Bonne Maman, bonnemaman.co.uk
Plum trifle
This quintessentially English dessert is a firm family favourite
Prep: 25 mins
Cook: 10 mins
Total: 35 mins
plus chilling
Serves: 6-8
Published: June 10, 2025 at 2:18 pm
Ingredients
- 400g/14 oz Plums stoned and sliced
- 150g/5 oz Bonne Maman Damson Plum Conserve
- 1 x 11.5g/0.4oz sachet Sugar free raspberry flavour jelly powder
- 1 x 175g/6.2 oz bag Bonne Maman La Madeleine Lemon
- 200ml/6.7 fl oz Sweet sherry or dessert wine
- 500g/17.6 oz Vanilla custard
- 300 ml/10.1 fl oz Double cream
- Toffee or fudge sweets chopped, to serve
Method
Step 1
Put the plums in a saucepan with the conserve and 600ml of water. Bring to the boil, then simmer gently for about 10 minutes until the plums are very tender.
Step 2
Empty the jelly sachet into a medium bowl and pour on the hot plum mixture. Stir until the powder has dissolved through the plums.
Step 3
Dip the Madeleines quickly into whatever alcohol you’re using. Cut about 2cm from the base of each one and press the larger pieces around the edge of your trifle dish. Cover the base of the dish with the smaller cut pieces. Drizzle over any remaining alcohol.
Step 4
Spoon on the plum mixture, allow to cool, then chill in the fridge to set.
Step 5
Spoon the vanilla custard over the set plum jelly.
Step 6
Finally, whip the cream until it just holds its shape in soft peaks. Spoon on top of the custard. Sprinkle with chopped toffees or fudge sweets.
