I recently tweeted my New Year’s Eve pud, Jaffa Cake Trifle, and was asked to share the recipe… believe me very little culinary skill in required for this so anyone should be able to give this a try.


1) Soak the sponge of 12 Jaffa Cakes in Cointreau then use them to line the base of a large bowl

2) Open and drain the tin of mandarin segments, use the fruit to create a layer on top of the Jaffa Cakes at the bottom of the bowl

3) Mix up the first packet of jelly as per the instructions decant over the layer of mandarin segments. Refrigerate the bowl and leave the jelly to set

4) Once the jelly has solidified make up the second packet and pour on top of the first layer, refrigerate again and leave to set

5) When all the jelly has fully cooled take the second box of Jaffa Cakes and equally space these around the edge of the bowl with the chocolate side facing the side of the bowl

6) Open the pots of chocolate custard and spoon the contents over the jelly then pop back in the fridge

7) After the custard has been left to chill then remove the bowl from the fridge and dollop the whipped cream on top

8) Use the Terry’s Chocolate Orange, chocolate sprinkles and the orange (and lemon) slices to decorate

9) Finally grab a big spoon, serve and eat