Lyle’s Golden Syrup Coronation Plum Trifle

Prep Time
1h-1h30 min
Cook & Chill Time

For the Sponge

225g margarine softened

175g Tate & Lyle Pure Cane Light Muscovado Sugar

200g Lyle’s Golden Syrup

300g self-raising flour

2 tsp baking powder

1 tsp ground mixed spice

1 tsp ground cinnamon

4 medium eggs

4 tbsp milk

3 pieces stem ginger from a jar, finely chopped


For the Jelly

6 ripe plums peeled and pitted

150g Tate & Lyle Pure Cane Golden Caster Sugar 

6 gelatine leaves


For the Custard

300ml single cream

250ml full-fat milk

6 large egg yolks

1 rounded tbsp cornflour

75g Lyle's Golden Syrup


For the Cream

300ml of double cream

50g Tate & Lyle Pure Cane Icing Sugar

Lyle’s Golden Syrup to drizzle on top



The Sponge

  1. Using a medium-sized baking tray, butter and line with baking parchment.
  2. Preheat the oven to 200°C/180°C Fan/Gas 6.
  3. Put the sponge ingredients into a large mixing bowl and combine together with an electric hand mixer or stand mixer until smooth.
  4. Put all of the mixture into the lined baking tray and bake for 30-40 minutes. You can tell the sponge is done when it’s risen, golden brown and springs back with a gentle press of the finger.
  5. Once baked remove from the oven and pop onto a cooling rack and allow to fully cool before using in your trifle.

The Jelly

  1. Whilst your sponge is baking, prepare the plum jelly mix. 
  2. Add your quartered, peeled and pitted plums to a blender before adding to a saucepan on a medium heat, with your Tate & Lyle Pure Cane Golden Caster Sugar and soaked gelatin leaves.
  3. Stir your jelly mix until the gelatin and sugar has fully dissolved and set aside to cool to room temperature. 
  4. In your trifle bowl add cut squares of your cooled ginger sponge before pouring your cooled jelly mix over the top.
  5. Put your trifle bowl in the fridge and allow the jelly layer to fully set.


The Custard

  1. Combine the single cream and milk in a pan, bringing up to almost boiling point before removing from the heat before it starts to fully bubble.
  2. Whisk the egg yolks, cornflour and Lyle's Golden Syrup together in a bowl.
  3. Slowly pour the mix into your saucepan, stirring together all the time on a low heat (you’ll know it’s done when it coats the back of a wooden spoon).
  4. Set aside to fully cool before adding your second layer to your trifle bowl. Putting your trifle back in the fridge to chill ahead of adding the cream.


The Cream

  1. Before you’re ready to serve, add your double cream and Tate & Lyle Pure Cane Icing Sugar to a mixing bowl and whisk until the cream is thick and the beater is leaving a trail in the mix (be careful not to over whisk it).
  2. Remove your chilled trifle bowl from the fridge and add your cream mixture to a piping bag. Pipe your final layer into the bowl in generous dots before crowning with a generous drizzle of Lyle’s Golden Syrup to finish.
  3. Enjoy with family and friends in celebration of the Coronation of King Charles III.