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25Total Time
20Prep Time
5Bake Time

Cranberry, Orange & Rose Water Trifle

About the bake

This festive twist on the traditional trifle is a perfect Christmas dinner dessert and tastes delicious using unrefined light muscovado sugar and unrefined golden icing sugar. For more information on unrefined brown sugars and how they can enhance your Christmas baking visit Billingtons.

25Total Time
20Prep Time
5Bake Time


  1. Step 1:

    Place the cranberries, light muscovado sugar and orange (reserving a quarter of the zest for decoration) into a large pan with 1-2 tablespoons of water and gently heat for 5 minutes until the berries are softened and the sugar dissolved, then remove from the heat and set aside.

  2. Step 2:

    Line the base of a large trifle dish or bowl with the sponges, cutting them in half if needed.

  3. Step 3:

    In a jug, mix together the Cointreau (or juice) and rose water, then evenly pour this over the sponge to soak fully. Spoon the cooled cranberry mixture on top, followed by a sprinkling of 75g of the nuts, then add the custard for the next layer.

    Want to go the extra mile? Make your own vanilla custard. Just remember to not eat it all before adding it to the trifle!

  4. Step 4:

    Lightly whisk together the cream and golden icing sugar until soft peaks form and spread this on top of the custard. Cover and chill in the fridge for at least 30 minutes, or preferably overnight.

  5. Step 5:

    When you are ready to serve, decorate the surface of the trifle with the remaining nuts and orange zest. You can also add some edible silver or gold dragée balls for that special Christmas touch.


    Love custard? why not try our best ever custard tart recipe?


  • For the Trifle

    • 50g Billington's Unrefined Light Muscovado Sugar
    • 25g Silver Spoon Icing Sugar
    • 500g Cranberries
    • 1 Orange zest (from 1 large orange)
    • 1 Orange juice (from 1 orange)
    • 1 tsp Nielsen-massey rose water
    • 150ml Cointreau (or orange juice)
    • 100g Pistachio nuts (lightly toasted and roughly chopped)
    • 170g Trifle sponges
    • 1kg Custard (you may need a little less, depending on the size of the trifle dish)
    • 600ml Double cream


  • Trifle bowl
  • Mixing bowl

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