• 250 g dried figs, chopped
  • 3 tbsp sultanas
  • 3 tbsp raisins
  • 4 tbsp brandy
  • 2 tbsp dark brown soft sugar
  • 1 pinch of ground allspice
  • 8 trifle sponges
  • 500 g fresh custard
  • candied lemon peel and coloured sugar, to decorate

For the syllabub

  • 3 tbsp caster sugar
  • zest and juice of 1 lemon
  • 50 ml sweet dessert wine, such as Muscat De St Jean De Minervois
  • 1 tbsp brandy
  • 300 ml double cream, chilled


  1. 1

    For the syllabub, tip the sugar, lemon zest and juice, sweet dessert wine and brandy into a small bowl, stir and set aside.

  2. 2

    Mix the figs, sultanas, raisins, half the brandy, the sugar and the allspice in a bowl.

  3. 3

    Toss the trifle sponges, halved, with the remaining brandy in the bottom of a trifle bowl.

  4. 4

    Top with the fig mixture, followed by the custard.

  5. 5

    Pour the double cream into the lemon mixture and whip together until thickened; pile on top of the trifle. Chill.

  6. 6

    Top with candied lemon peel and coloured sugar.


    Get ahead: prepare the trifle to the end of step 5 a few hours ahead; keep the trifle chilled.

Nutritional Details

Each serving provides
  • Energy 2072kj 495kcal 25%
  • Fat 23.3g 33%
  • Saturates 12.7g 64%
  • Sugars 50.2g 56%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 1084kj/259kcal

Each serving provides

57.1g carbohydrate 4.7g fibre 5.4g protein

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