Figgy pudding trifle
Serves: 8
Prep time: 15 minsTotal time: 
Recipe photograph by Kate Whitaker
Figgy pudding trifle
Serves: 8
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
469Kcal
Fat
23gr
Saturates
13gr
Carbs
56gr
Sugars
50gr
Fibre
4gr
Protein
5gr
Salt
0.2gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 250g dried figs, chopped
- 3 tbsp sultanas
- 3 tbsp raisins
- 4 tbsp brandy
- 2 tbsp dark brown soft sugar
- a pinch of ground allspice
- 8 trifle sponges
- 500g fresh custard
- candied lemon peel and coloured sugar, to decorate
For the syllabub:
- 3 tbsp caster sugar
- zest and juice of 1 lemon
- 50ml sweet dessert wine (such as Muscat De St Jean De Minervois)
- 1 tbsp brandy
- 300ml double cream, chilled
Step by step
Get ahead
Prepare up to the end of step 5 a few hours before serving; keep the trifle chilled.
- For the syllabub, tip the sugar, lemon zest and juice, sweet dessert wine and brandy into a small bowl, stir and set aside.
- Mix the figs, sultanas, raisins, half the brandy, the sugar and the allspice in a bowl.
- Toss the trifle sponges, halved, in with the remaining brandy in the bottom of a trifle bowl.
- Top with the fig mixture, followed by the custard.
- Pour the double cream into the lemon mixture and whip together until thickened; pile on top of the trifle. Chill.
- Top with candied lemon peel and coloured sugar.
