Christmas Pudding Trifle Recipe: The Showstopping Festive Dessert

Christmas Pudding Trifle: A showstopping festive dessert that layers rich Christmas pudding with brandy custard, raspberry jelly and whipped cream. Make it the day before and let it set overnight — one less thing to think about on Christmas Day.

Ingredients

1. 400 grams Christmas pudding (shop-bought or homemade)
2. 4 tablespoons brandy or sherry
3. 135 grams raspberry jelly cubes
4. 300 milliliters boiling water (for jelly)
5. 150 milliliters cold water (for jelly)
6. 150 grams fresh or frozen raspberries
7. 300 milliliters whole milk
8. 200 milliliters double cream (for custard)
9. 5 egg yolks
10. 75 grams caster sugar
11. 1 tablespoon cornflour
12. 1 teaspoon vanilla extract
13. 400 milliliters double cream (for topping)
14. 2 tablespoons icing sugar
15. 50 grams dark chocolate (for grating)
16. 12 glacé cherries or fresh raspberries (to decorate)

🔗 Large Glass Trifle Bowl — Amazon UK
🔗 Christmas Pudding — Amazon UK

Step 1: Prepare the Christmas Pudding Base

Break 400 grams of Christmas pudding (shop-bought or homemade) into rough chunks and arrange across the base of a large trifle bowl (at least 3.5 litre capacity). Drizzle 4 tablespoons brandy or sherry evenly over the pudding pieces and press down gently so they absorb the boozy goodness. Set aside while you make the jelly.

Step 2: Make the Jelly Layer

Break 135 grams raspberry jelly cubes into a jug and pour over 300 millilitres boiling water (for jelly). Stir until completely dissolved, then add 150 milliliters cold water (for jelly) and stir again. Scatter 150 grams fresh or frozen raspberries over the Christmas pudding base, then carefully pour the jelly over. Cover and refrigerate until fully set.

Step 3: Make the custard

Pour 300 millilitres whole milk and 200 milliliters double cream (for custard) into a saucepan and heat gently until just below the boiling point. Meanwhile, whisk 5 egg yolks, 75 grams caster sugar, 1 tablespoon cornflour and 1 teaspoon vanilla extract together in a heatproof bowl until pale and smooth. Pour the hot cream mixture slowly over the egg mixture, whisking constantly as you pour.

Step 4: Cook and cool the custard:

Return the mixture to the pan and cook over a low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon — around 8 to 10 minutes 10:00. Do not let it boil. Remove from the heat and press a piece of cling film directly onto the surface to prevent a skin from forming. Leave to cool completely to room temperature before using.

Step 5: Add the custard layer: 

Once the jelly is fully set and the custard is completely cool, pour the custard evenly over the jelly layer. Cover and return to the fridge to set for at least 120 minutes 120:00, or overnight.

Step 6: Whip the cream topping: 

Pour 400 millilitres double cream (for topping) into a large bowl and add 2 tablespoons icing sugar. Whip to soft peaks — you want it to hold its shape but still look billowy and light rather than stiff. Spoon or pipe over the set custard layer, spreading right to the edges of the bowl.

Step 7: Decorate and serve:

Finely grate 50 grams dark chocolate (for grating) over the cream layer using a fine grater or microplane. Arrange 12 glacé cherries or fresh raspberries (to decorate) on top for a classic festive finish. Cover loosely and keep refrigerated until ready to serve. Best made the day before to allow all the layers to settle beautifully.

Notes

Make it ahead: This trifle is actually better made the day before — the layers settle, the pudding soaks up the brandy and the flavours meld beautifully overnight. Don’t add the cream topping more than a few hours before serving though.

Alcohol-free version: Simply skip the brandy or sherry and add 2 tbsp of orange juice instead — it gives a lovely festive warmth without the alcohol.

Using leftover Christmas pudding: This is the perfect recipe for Boxing Day when you’ve got leftover pudding sitting around. Any good-quality shop-bought pudding works just as well as homemade.

Decoration ideas: Crushed ginger biscuits, pomegranate seeds, a dusting of cocoa powder or even a few pieces of candied orange peel all make beautiful finishing touches alongside or instead of the chocolate and cherries.

👉 Looking for more lighter Christmas dessert ideas? Try our light Christmas tiramisu recipe — just 242 calories per serving.