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Rum and Raisin Festive Trifles

35 Cook
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This Rum and Raisin Festive Trifle is pure holiday comfort,soft orange sponge soaked with rum-kissedGem Gourmet Raisins, layered with creamy vanilla custard and lightly whipped cream. The GemMuscovado Sugar gives the sponge a deep, caramel warmth that ties everything togetherbeautifully. It’s rich, nostalgic, and guaranteed to be the first bowl scraped clean on your festivetable.

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Rum and Raisin Festive Trifles

Rum and Raisin Festive Trifles

katrina
prep time
25
cooking time
35
servings
6
total time
1 hr

Equipment

  • Weighing scales

  • Chopping board

  • 1 x 2lb loaf tin

  • Mixing bowls

  • Wooden spoon

  • Spatula

  • Zester

  • Saucepan

  • Whisk

Ingredients

  • Sponge:

  • 110g unsalted butter, soft

  • 60g Gem caster sugar

  • 50g Gem Muscovado sugar

  • 110g Gem plain flour

  • 1 medium orange zest

  • ½ tsp Gem baking powder

  • 2 medium eggs

  • 45ml milk

  • Run Raisins:

  • 150g Gem Gourmet Raisins

  • 60ml spiced rum

  • ½ tbsp Gem Muscovado sugar

  • Vanilla Custard:

  • 330ml milk

  • 4 medium egg yolks

  • 55g Gem caster sugar

  • 2 tsp Gem cornflour

  • 1 ½ tsp Gem plain flour

  • Dash vanilla extract

  • Decoration:

  • 200ml whipped cream

  • 3 clementines

  • Fresh mint

Instructions

1
Preheat the oven to 180°C (160°C fan) and line a 2lb loaf tin with parchment paper or a paper liner.
2
Place all the sponge ingredients in a mixing bowl and, using a wooden spoon, stir until fully combined.
3
Spoon the mixture into the prepared tin and bake for about 35 minutes, or until risen and golden. Once baked, remove from the oven and transfer to a wire rack to cool completely.
4
Meanwhile, mix the raisins with the Gem Muscovado Sugar and spiced rum, then set aside to soak while you prepare the custard.
5
To make the custard, whisk the egg yolks, flour, cornflour, sugar, and vanilla together until smooth.
6
Gently warm the milk, then slowly pour it into the egg mixture, whisking constantly.
7
Strain the mixture back into a clean pan and cook over medium heat, stirring continuously, until the custard thickens enough to coat the back of a spoon; take care not to let it boil.
8
Pour into a container, press a piece of parchment directly onto the surface to prevent a skin from forming, and chill until cold.
9
To assemble the trifles, cut the sponge into cubes and divide among six individual glasses.
10
Spoon over the rum-soaked raisins with a little of their soaking liquid, then top with a layer of custard followed by semi-whipped cream.
11
Finish each with clementine segments, a sprig of mint, and a final scattering of the rum-soaked raisins.
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