Name: Apple and custard trifle recipe
Prep time: 30 min
Total time: 30 min
Yield: 16
Ingredients: 6 tbsp custard powder; 2 tbsp caster sugar; 4 cups (1 litre) milk; 2 x 770g tins apple slices pie fruit; 1/3 cup brown sugar; 1 tsp ground cinnamon; 460g unfilled double sponge cake; 300ml thickened cream; 1 tsp vanilla essence; 2 tsp caster sugar, extra; 50g Violet Crumble bar, crushed; Golden syrup, to drizzle

by Greer Worsley Last updated on 12/07/2020

This delicious trifle is filled with amazing apple pie flavours and is a great twist on a traditional Christmas trifle. It’ll feed a crowd and is really easy to put together with supermarket ingredients. - Greer Worsley

Ingredients

6 tbsp custard powder
2 tbsp caster sugar
4 cups (1 litre) milk
2 x 770g tins apple slices pie fruit
1/3 cup brown sugar
1 tsp ground cinnamon
460g unfilled double sponge cake
300ml thickened cream
1 tsp vanilla essence
2 tsp caster sugar, extra
50g Violet Crumble bar, crushed
Golden syrup, to drizzle

Method

Step 1

To make custard, whisk custard powder and caster sugar in a medium saucepan with enough milk to make a smooth paste. Whisk in remaining milk. Place saucepan over gentle heat and bring to the boil, whisking continuously, until mixture has thickened. Pour into a shallow bowl, cover with cling film pressed down onto the top of the custard to prevent it forming a skin. Refrigerate for 30 minutes to cool completely.
Step 2

Pour contents of apple slices tins into a large bowl with their juices. Add brown sugar and cinnamon and stir to combine. Leave for five minutes to macerate.
Step 3

Cut sponge cakes in half horizontally to form four rounds. Place a single layer of in the base of a 22cm trifle bowl or high-sided glass salad bowl, cutting it to make it fit and fill the base completely - it doesn’t need to be tidy! Spoon over half the apples with some of the juices. Top with half of the custard. Repeat for a second layer of sponge, apples and custard.
Step 4

Whip cream with vanilla and extra sugar until thick. Dollop on top of trifle. Sprinkle over crushed Violet Crumble bar and drizzle with golden syrup.

Recipe Notes

from Australia’s Best Recipes team

Plus 30 minutes refrigeration.

If making the trifle ahead of time, prepare up to the whipped cream layer, then refrigerate until ready to serve. Sprinkle over Violet Crumble and drizzle golden syrup just prior to serving.

For an even easier trifle, use a 900g tub of vanilla double thick custard instead of making your own.

Recipe and photo by Greer Worsley