Great British Food Christmas 2024

This season, tuck into some deliciouslymoreish sweet treats fromthe kitchenof PrueLeith 'Tis the Season... TO INDULGE “Rather egotistically, I consider myself the trifle queen!” DarkChocolate& OrangeTrifle Rather egotistically, I considermyself the trifle queen! Any leftover cake, croissants, brioche, panettone or raisin bread in our house ends up spreadwith a suitable, sweet spread (jam, honey, Nutella), soaked in a compatible booze (sherry, brandy, rum, fruit or coffee liqueur), and sunk in lashings of custard and cream. I’mnot above using bought cake and custard either. And I love to decorate the topwith a colourful mixture of the traditional trifle toppings (glacé cherries, angelica, walnuts) ormore modern ones, like freeze-dried raspberries, fresh fruit and edible flowers. Indeed, I mostly just assemble anything I can from the larder and pile the lot on – and I think it looks wonderful. Serves: 4-6 Prepare: 20minutes plus 2-3 hours chilling time Cook: 5minutes 4 large oranges 3 tbsp Cointreau or other orange liqueur 300g/101/2oz 70%dark (bittersweet) chocolate 500ml/17fl oz/generous 2 cups double (heavy) cream 50g/13/4oz/ 1/4 cup caster (superfine) sugar 1 tsp vanilla extract 1 chocolate Swiss (jelly) roll (about 250g/9oz) 500ml/17fl oz/generous 2 cups vanilla custard 1. Segment the oranges, keeping any juice separately from the segments. 2. Add the Cointreau or other orange liqueur to the juice. 3. Roughly chop 250g/9oz of the dark (bittersweet) chocolate, then melt it in a heatproof bowl set over a pan of simmering water. Stir occasionally until the chocolate is smooth and fully melted. Remove from the heat and let it cool. RECI PES | PRUE LE I TH 57 greatbr i t i shfoodawards.com