Go Back

A Low-Sugar Festive Trifle with Splenda

This year Splenda gave us the opportunity to recreate their Christmas Trifle, creating a dish that would be perfect to finish any meal. It can be made as one large trifle or individual ones. We made individual ones as there is something so lovely about handing someone their very own perfectly formed dessert at a dinner party.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dessert
Cuisine: British
Keyword: christmas, dessert
Servings: 4 servings

Ingredients

For the sponge:

  • 125 g low fat spread
  • 2 eggs
  • 5 tbsp SPLENDA® Granulated
  • 1 tsp vanilla extract
  • 125 g self raising flour

For the fruit:

  • 750 g plums stoned and cut in to ¼’s
  • 6 cloves
  • 1 stick cinnamon
  • 2 tbsp SPLENDA® Granulated

For the custard

  • 300 ml skimmed milk
  • 4 eggs yolks
  • 3 tbsp SPLENDA® Granulated
  • 2 tsp vanilla extract
  • 2 tsp cornflour
  • 25 ml sherry Madeira or masala
  • 25 g flaked almonds toasted

Instructions

  • To make the sponge, preheat the oven to 180°C. Line a 22cm square tin with parchment.
  • Place all the sponge ingredients in to a large bowl and whisk for around 2 minutes. This is an all in one method for a sponge. Once everything looks smooth, scrape into the prepared tin and bake for 15-20 minutes. Cool.
  • Place the plums in to a pan with the SPLENDA® Granulated and cinnamon stick. Add a splash of water, cover and cook for around 15 minutes until soft and a little jam like. Leave to cool.
  • To make the custard, place the milk into a pan with the vanilla and bring up to a boil. Whisk together the yolks, SPLENDA® Granulated and cornflour then pour the hot milk on to this giving it a whisk all the while. Pour back into the pan and bring slowly up to heat stirring and whisking at the same time. Bring it just up to the boil. Set aside.
  • Break up the sponge and lay it in to the bottom of your dish/es. Sprinkle with a little of your chosen alcohol. Top with the plum mixture then pour over the custard.
  • Scatter with the flaked almonds.