ST CLEMENT’S TRIFLE

INGREDIENTS

2 x 240g lemon loaf cakes

4-6 tbsp Cointreau or other orange

liqueur

10 tbsp lemon curd

8 clementines, thickly sliced

1 litre fresh custard

600ml double cream, whipped

Dried marigold petals (optional)

Dried orange slices (optional)

METHOD

1. Cut the loaf cakes into large cubes and place in the bottom of your trifle dish. Drizzle with the Cointreau and dot the lemon curd over the top.

2. Arrange clementine slices all around the sides of the trifle dish. Halve the remaining slices and scatter over the sponge. Pour custard over the top and spoon the cream over. Scatter with the dried petals and arrange the orange slices on top. Chill for 2-3 hours or overnight until ready to serve.