Summer pudding trifles

These cute summer trifles combine two raspberry classics and can be made several hours ahead and kept in the fridge

  • Prep:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 617
  • fat 44g
  • saturates 27g
  • carbs 53g
  • sugars 42g
  • fibre 4g
  • protein 6g
  • salt 0.52g


  • 600g raspberries
  • 50g golden caster sugar
  • 1 Madeira loaf (about 300g/10oz)
  • 227ml tub clotted cream
  • icing sugar, to serve


  1. Set half the raspberries aside. In a bowl, roughly mash the remaining raspberries with the sugar. Cut the Madeira loaf into 12 slices, then use a round cutter to cut out rounds of the cake to fit 4 serving glasses. Beat the clotted cream until slightly thickened.

  2. Layer up the trifles in glasses starting with a slice of cake, then some cream and some mashed raspberries. After the final slice of cake, spread over some cream and top with whole raspberries. The trifles can be kept in the fridge for a couple of hours. Dust with a little icing sugar before serving.

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