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Coxy’s Fruity Trifle

Us, retro?? Coxy’s Kent Liqueurs is all about taking retro ideas about liqueurs and making them modern, relevant and full of flavour. Much like the Black Forest Gateau & the Prawn Cocktail, we are claiming back these nostalgic foods, but with a deliciously modern taste. Try this as part of a family get together, most layers have a cheeky shortcut if you are short on time. Use your gran’s 1.5L trifle bowl, or for a less retro look, 8 individual glasses.

Serves 8
For the sponge layer

(or 1 pack of shop bought Sponge Fingers)
250g Flour
250g Butter, softened
4 Eggs
250g Sugar
½ Orange, zested (keep the other half for decorating later)
50-100ml Coxy’s Ginger & Honey liqueur (depending on how boozy you like it)

For the fruit layer
400g Pink Forced Rhubarb
½ Vanilla pod, seeds scraped
Mighty Fine Things Kent Spiced Honey
Juice of ½ orange
2 large pieces stem ginger finely diced

For the Custard Layer
We used a tub of shop bought custard but pimped it up by adding a little vanilla

For the Jelly Layer
4 sheets gelatine
500ml Rhubarb cooking juice mixed with orange juice
Mighty Fine Things Kent Spiced Honey to taste

For the Chantilly cream
400 ml Double cream
1tbsp Icing sugar
½ Vanilla pod, seeds scraped                                                           Pistachios
Reserved rhubarb pieces
Freeze dried raspberries
Mighty Fine Things Kent Spiced Honey to drizzle

To make the sponge
Line a loaf tin with parchment and preheat the oven to 180C. In a large mixing bowl, beat the softened butter and the sugar until pale and fluffy, either by hand or electric, add the eggs one by one, beating in-between, add a little flour if it starts to curdle. Add in the orange zest and finally when all the eggs are in, sift in the flour and fold to combine. Pour into the prepared tin, smooth to the edges and bake 180 C for 60 mins or until golden and a cocktail stick inserted into the middle comes out clean. Allow to cool, once cool, cut or break the sponge into pieces to fit into the bottom of the trifle dish, pour over the Coxy’s Ginger & Honey liqueur. You will have left over sponge to enjoy with a cup of tea too.

For the Fruit layer
Wash and cut the rhubarb into pieces about 5cm in length, arrange in a baking tray, juice the orange and pour over, dice the stem ginger and add to the rhubarb, split the vanilla pod and scrape out the seeds, massage into the rhubarb a little, add the pod to the baking tray too for extra flavour, then liberally drizzle with spiced honey, about 2-3tsp. Bake for 15 minutes until tender but not collapsing, test with a sharp knife. Throw away the vanilla pod, keep a few of the best looking pieces of rhubarb aside to decorate the top of the trifle and pour the cooking liquid into a jug and keep this for the jelly layer. Spoon the rest of the fruit over the sponge layer, leave to cool.

For the Custard layer
We cheated at this layer and used a tub of shop bought custard and pimped it up by adding extra vanilla, spoon the cold custard over the fruit layer and leave to chill in the fridge.

For the jelly
Using 4 sheets of gelatine, soak these for 5 minutes in a bowl of cold water, then squeeze out the excess and place into a saucepan and on a very gentle heat allow them to melt. While this is melting get your fruit juice ready in a jug, you need 500mls, a mixture of the rhubarb cooking juices topped up with orange juice. Have a taste and add some Mighty Fine Things Kent Spiced Honey if it’s too sharp. Once the gelatine is melted add the juice and stir well, pour back into the jug and chill until nearly set. Once the jelly is a bit wobbly but still pourable very gently spoon over the top of the custard, allow to set in the fridge.

For the cream
Pour the cream into a large bowl, using the other half of the vanilla pod, scrape the seeds into the cream. Add a small amount of icing sugar and whisk until you reach the soft peaks stage. Taste at this point and add a bit more icing sugar if it needs it. Spoon the cream over the jelly.

To decorate
Chop a handful of pistachios and sprinkle over, use the reserved rhubarb pieces and a scattering of freeze dried raspberries for colour and crunch. This trifle can be made in advance, chilled and served the next day, it allows all the flavours to mingle.