Yes, trifle! I didn’t grow up eating trifle, which is probably A Good Thing, because it means that I can come to this pudding, this English tiramisu, with happy abandon.
Keeping it cheap, though, well this isn’t a traditional trifle; chunks or layers of cake crumbs are fudgy because any icing will soak into the cake along with fruit. Trifle usually has lots of sherry but I want the kids to eat it and I’m not spending £6 or so on booze for one pudding, thanks.
Not sure which fruit to use?  You’ll want to use a fruit that pairs nicely with the cake. I had chocolate cake, so I used raspberries, though strawberries or cherries would be great.  Coffee and walnut?  Fruit can be tricky here, but some chocolate sauce would be delicious.  Victoria sponge cake would pair nicely with berries.  Carrot cake? Maybe some sultanas soaked in juice or rum. This pudding is a perfect use up for picnic bashed berries and over-ripe fruits.
I used fresh bought custard because it was easier, but if you want to make your own, or use powder, just go for making half a litre and you’ll be fine.
Take that stale cake that box full of crumbs or two sad slices of stale cake and look!  waste-less, cheap, tasty food for everyone, and never a leftover, leftover.



Cake Crumb Trifle

Serves 6-8


Around 150g cake crumbs/stale cake
1-2 punnets raspberries/strawberries
Large pot custard (I used a 500g pot)
1 300ml pot double cream
1/2 teaspoon vanilla extract
2 tablespoons caster sugar


Mixing bowls
Bowl for whisking
Bowl for serving

Optional tools

Electric whisk/stand mixer
Measuring spoons


15m prep
10m to combine
At least 1 hour to rest before serving


If you have slices of cake, cut into cubes
Wash and dry fruit
Whisk the cream with vanilla and sugar until you have soft peaks


Place cake cubes/crumbs in the bottom of serving bowl
Fruit on top
Pour over the custard
Spoon the cream on top
Refrigerate for at least one hour before serving


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