Rick Stein’s Cornwall: Clementine Trifle Recipe

As seen on Rick Stein’s Cornwall, this is Rick’s clementine trifle recipe. Also known as Platinum Pudding, it was the official dessert of the late Queen’s Jubilee celebration. This recipe is packed with nostalgia and we think you’ll love recreating it at home.

Serves 8

Ingredients

• 4 oranges or 8 clementines
• 2 tbsp orange liqueur /spirit
• 3-4 tbsp marmalade
• 400ml double cream
• 2 tbsp toasted flaked almonds 

For the whisked sponge:

• 3 eggs
• 85g caster sugar
• 85g self-raising flour

For the custard:

• 400 ml milk
• 300 ml double cream
• 4 egg yolks
• 2.5 heaped tbsp cornflour
• 2.5 heaped tbsp caster sugar
• 2-3 tbsp orange/clementine liqueur/spirit

Method

1. Start by making the sponge – set the oven to 190c/170c fan and grease and line a 23cm round cake tin.
   
2. In a bowl, whisk the eggs with the caster sugar until very pale and creamy, then sift over the flour and carefully fold into retain as much air and lightness as possible.  Pour into the cake tin and bake for 20-25 minutes until risen and golden, remove from the oven and allow to cool.
   
3. For the custard, bring the milk and cream to the boil. Beat the egg yolks, cornflour and sugar together in a bowl, then gradually whisk in the hot milk and cream. Rinse the pan if there are milk solids in the base, and return the mixture to it and cook over a low heat, stirring constantly, for about 5 minutes, until the mixture has thickened. Take care not to let it boil or it will curdle. Transfer the custard to a bowl and leave to cool, with a piece of damp scrunched parchment on the surface to prevent a skin forming. Stir in the liqueur.
   
4. While the sponge and custard are cooling, prepare the clementines. Remove the skin and pith from the clementines with a sharp knife, following the contour of the fruit. Then cut across into 3 rounds about 5-6mm thick, transfer to a bowl with any juice on the board and then sprinkle with orange liqueur/spirit. 
   
5. Cut the sponge into strips and arrange them in the base of a large glass trifle bowl. Douse with your orange liqueur/spirit and spread over the marmalade. Arrange the orange slices around the bowl on their side so that you can see the rounds like wheels around the bowl. Top the sponge with any remaining orange slices and then fill with the thick, cooled custard. Whip the cream lightly so it’s creamy and soft, rather than stiff, and spoon on top of the custard and sprinkle over the almond flakes.