St Clements Trifle

This is an old-time favourite and always the first sweet to dissapear.

20 minutes


  • 6 Trifle Sponges
  • Lemon Curd or Marmalade
  • 11oz Can Mandarin Oranges
  • 6oz Can Condensed Milk
  • ΒΌ pint Double Cream, slightly whipped
  • Juice and rind of two Lemons
  • 1 Kiwi fruit
  • Extra Cream to decorate (optional)


  1. Cut sponges in half and spread with lemon curd or marmalade.
  2. Cut up and place in bottom of dish.
  3. Drain mandarins and use enough juice to soak sponges. Reserve a few segments to decorate and place rest over sponges.
  4. Mix together slightly mixed cream, condensed milk, rind and juice of lemons and whip well. Pour mixture over sponges and leave to chill well.
  5. Decorate with reserved mandarins and sliced kiwi. Extra cream can be used to decorate if wished.

This dish will freeze.