This reipe comes from a book I was given many years ago called Classic puddings and pies by Martha Day.

4 Trifle sponge cakes cubed ( or use trifle fingers )

300ml  Double cream

2 to 4 Tbsp caster sugar

Grated rind and juice of 2 oranges

Grated rind and juice of 1 Lemon

Orange and Lemon slices and rind to decorate


1) Line the base and halfway up the sides of a large glass serving bowl or china dish with the cubed trifle sponge cakes.


2) Whip the cream with the sugar until it starts to thicken then gradually whip in the fruit juices adding the fruit rinds towards the end.

3) Carefully pour the cream mixture into the bowl or dish taking care not to dislodge the sponge. Cover and chill for 3 to 4 hours. Serve decorated with orange and lemon slices and rind.