Chai tea bags have a lovely blend of black tea and spices ready to infuse into the custard, but you could instead use whole spices like cinnamon, ginger and cardamom, then strain the infused milk through a fine sieve. For an alcohol-free version, use orange juice instead of Cointreau.
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Yields:
8 serving(s)
Prep Time:
40 mins
Cook Time:
45 mins
Total Time:
1 hr 25 mins
Cal/Serv:
617
Ingredients
1 lemon swiss roll, about 230g
50 ml Cointreau
50 g marmalade
For the custard
1 vanilla pod
600 ml whole milk
1 chai tea bag, we used Teapigs
5 medium egg yolks
75 g caster sugar
2 Tbsp. cornflour
For the candied orange peel
150 g caster sugar
Pared zest 1 large orange, cut into think strips
To serve
400 ml double cream
1 Tbsp. icing sugar
2 Tbsp. Cointreau
Finely grated zest 1 orange
Directions
Step 1Cut the swiss roll into 1 1/2cm-thick slices and arrange in the base and slightly up
the sides of a 1.5-2 litre trifle dish. Mix
the Cointreau and marmalade and
spoon over the sponge base. Chill while
you make the custard.
Step 2Halve the vanilla pod lengthways and
scrape out the seeds. Add seeds and
pod to a medium pan with the milk and
tea bag and heat until steaming. Set
aside to infuse for 10min. Discard vanilla
pod. Lift out teabag, squeeze over the
pan to extract the flavour and discard.
Step 3In a heatproof bowl, mix the egg
yolks, caster sugar and cornflour until
combined. Gradually stir in the warm
milk mixture. Return mixture to pan
and cook over medium heat, stirring
constantly, until thickened. Pour
back into the empty bowl, lay baking
parchment or clingfilm directly on the surface of the custard and leave to
cool completely.
Step 4Meanwhile, make the candied orange
peel. Heat sugar with 250ml water in
a wide pan over low heat, stirring until
sugar dissolves. Turn up heat to
medium-high, bring to boil, then add the
peel. Bubble for 10min. Turn down heat
and simmer gently for 15-20min until
peel is tender and translucent (being
careful that the sugar doesn’t colour and
caramelise). Using a slotted spoon, lift
the peel on to a baking sheet lined with
baking parchment. Cool.
Step 5Spoon the cooled custard into trifle
dish and smooth to level. Chill for 30min-
1hr, until custard has set a bit more.
Step 6When ready to serve, whisk cream,
icing sugar and Cointreau to soft peaks.
Fold through the grated zest. Spoon on
to the custard layer, then sprinkle over
the candied orange zest. Serve.
GET AHEAD:
Make the candied orange peel up to a day ahead. Once cool, put in an airtight container in a single layer and store at room temperature. Assemble trifle, without cream topping, up to 4hr ahead. Close-cover the custard in the trifle bowl with clingfilm and chill. Complete recipe to serve.
Per serving:
Calories: 617
Protein: 6g
Total fat: 35g
Saturates: 21g
Carbs: 63g
Total sugars: 54g
Fibre: 1g
Our favourite trifle recipes for when you want an easy showstopper dessert this Christmas Day
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Alice Shields is the Former Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
