This recipe for Gluten Free Trifle is based on the recipe my mother used to make. Another recipe from my Mothers’ & Others’ Cookbook. I’ve made this trifle recipe gluten free. You can also easily make the trifle dairy and sulphite free.
Growing up, my Scottish Gran often hosted a big New Years lunch. Lunch was usually roast pork, followed by trifle for dessert. So I associate trifle with New Year’s Day more than Christmas Day. Plum Pudding was the dessert we had on Christmas Day. Although I know others would have trifle for Christmas. Really, I think Trifle is yummy anytime!
Gluten Free Trifle
Ingredients
- 1 pkt jelly already made up
- 1 sm tin peaches
- 1 GF sponge cake
- 500 ml custard or dairy free custard
- 300 ml cream (whipped) or chilled coconut cream
- flaked almonds
Instructions
- Cut cake and line a large bowl with the cake and then sprinkle with peach juice
- Layer jelly, peaches, custard and cream
- Add a layer of cake and more of jelly, peaches, custard and cream
- Top with flaked almonds
- Store in the fridge until ready to serve
Notes
To cut the cake for lining the bowl, I used a round cookie cutter. I then used the off-cuts for the second layer of cake.
Are there any particular desserts do you associate with Christmas or New Year?