Simnel Trifle Pudding Pots
The Easter break is normally all the excuse I need for a big, extravagant cooking weekend. Roast dinners, flamboyant puddings, guests over for every meal, afternoon tea in between and a pause for Easter eggs before bed. But not this year. The combination of COVID restrictions and our kitchen being rebuilt means my cooking has taken on a more modest tone which is quite out of character.
Still, I was determined to find something festive that I could make in my temporary Kitchen Under the Stairs (which is, dear reader, a work surface wedged under our basement stairs complete with a microwave and a plug-in induction hob. Send sympathy. And ready meals.) the upshot is this Easter pud, which is more assembly job than recipe really. It is also very COVID-sensible because you can serve it in individual pots to anyone who visits for an al-fresco-two-metres-apart Easter cuppa (more recipes along the COVID-safe-al-fresco theme coming soon). Of course, you could make one big version to enjoy with your bubble too. And you can make the simnel cake and lemon curd yourself for a more homemade vibe if you wish. But that would require an oven. And a work surface.
Simnel Trifle Pots
Ingredients
- 140g simnel cake
- 45g marzipan
- 25g amaretto
- 130g lemon curd
- 150ml double cream
- ¼ fresh nutmeg, grated
- 25g candied peel, finely chopped, plus extra for topping
- 15g flaked almonds, toasted
Instructions
- Roughly crumble the cake into a bowl. Chop the marzipan into small pieces and mix with the cake. Divide the rubble between 6 glasses or pots, then pour a splash of amaretto over the top.
- Dollop in a spoonful of lemon curd.
- Whisk the double cream to soft peaks then fold in the nutmeg and the candied peel. Spoon (or pipe if you’re feeling fancy) the cream on the curd to fill up the pots.
- Sprinkle the tops with flaked almonds and a few strands of candied peel then serve.
