English Orange Trifle

Recipe Ingredients

1		Pillsbury date or cranberry - quick bread mix
		Trifle Mixture
1/4 cup	59ml	Orange-flavored - liqueur or orange ju, up to 1/2
1		Vanilla pudding and - pie filling (not ins (3.5 oz)
2 cups	474ml	Milk
1 tablespoon	15ml	Grated orange peel
1 cup	237ml	Whipping cream - whipped
1		(1 1/2 cups) - orange marmalade or (12 oz)
		Frosting
1 cup	237ml	Whipping cream
1 tablespoon	15ml	Powdered sugar

Recipe Instructions

1. Heat oven to 350F. Grease and flour bottom only of 8 x 4 or 9 x 5 loaf pan. Prepare and bake quick bread mix according to directions and cool completely.

2. Cut bread into 1 inch squares; place in a shallow baking dish, and drizzle with orange liqueur or orange juice. Cover; let stand for about 2 hours. Meanwhile, in a medium saucepan, combing the pudding, milk and orange peel. Bring to a boil over medium heat, stirring constantly. Boil 1 minute, remove from heat. Cover surface with plastic wrap, and cool 1 hour. Fold whipped cream into cooled pudding.

3. Line 2 or 2.5 quart bowl with plastic wrap. Spread 1 cup of the pudding mixture in the bottom of the bowl. Add 1/3 of the bread squares; spread with 1/3 of the marmalade mixture and 1 cup of the pudding mixture. Starting with the bread squares, repeat layers 2 more times. Cover with plastic wrap and refrigerate at least 4 hours or preferably overnight.

4. Unmold trifle onto a serving plate. In a small bowl, beat 1 cup whipping cream until soft peaks form. Add the powdered sugar. Beat until stiff peaks form. Frost trifle. Garnish as desired. Refrigerate.

Source:
Cooking Light, October 1994, page 146

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.