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Lyle’s Golden Syrup Coronation Plum Trifle

Prep

1hr 30 mins

Bake

30-40 mins

Serves

5 to 10

Difficulty

Hard

About

Classic-Tin
made using

Lyle’s Golden Syrup Tin

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Instructions
Ingredients
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The Sponge

Step 1

Using a medium-sized baking tray, butter and line with baking parchment.

Step 2

Preheat the oven to 200°C/180°C Fan/Gas 6.

Step 3

Put the sponge ingredients into a large mixing bowl and combine together with an electric hand mixer or stand mixer until smooth.

Step 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.

Step 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

Step 1

Whilst your sponge is baking, prepare the plum jelly mix.

Step 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.

Step 3

Stir your jelly mix until the gelatin and sugar has fully dissolved and set aside to cool to room temperature.

Step 4

In your trifle bowl add cut squares of your cooled ginger sponge before pouring your cooled jelly mix over the top.

Step 5

Put your trifle bowl in the fridge and allow the jelly layer to fully set.

The Custard

Step 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.

Step 2

Whisk the egg yolks, cornflour and Lyle's Golden Syrup together in a bowl.

Step 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).

Step 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

Step 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).

Step 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.

Step 3

Enjoy with family and friends in celebration of the Coronation of King Charles III.

Ingredients – 10 items

Serving

1

For the Sponge

Margarine

Margarine softened

225 g
Fairtrade Light Muscovado

Tate & Lyle Pure Cane Light Muscovado Sugar

175 g
Classic-Tin

Lyle’s Golden Syrup Tin

200 g
Flour

Self raising flour

300 g
Baking-powder

Baking powder

2 tsp
Mixed-spice

Ground mixed spice

1 tsp
Cinnamon

Ground Cinnamon

1 tsp
Eggs

Medium eggs

4
Milk

Milk

4 tbsp
Stem ginger

Balls of stem ginger in syrup, finely chopped

3

For the Jelly

Plums

ripe, peeled and pitted

6
Pure Cane Caster Sugar

Tate & Lyle Pure Cane Caster Sugar

150 g
Gelatine

Gelatine leaves

6

For the Custard

Cream

Single cream

300 ml
Milk

Milk

250 ml
Eggs

Large eggs

yolk

6
Cornstarch

Cornflour

Rounded

1 tbsp
Lyle's-golden-syrup

Lyle’s Golden Syrup

75 g

For the Cream

Cream

Double cream

300 ml
Fairtrade Cane Icing Sugar

Tate & Lyle Fairtrade Pure Cane icing sugar

50 g
Classic-Tin

Lyle’s Golden Syrup Tin

To drizzle on top

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Our Syrups

Ideal for baking and toppings, and a perfect companion for pancakes and porridge.

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