Boddington’s Trifle

serves 4

When you get near to the bottom of a jar of jam it can be more difficult to get out and spread on toast. So we’ve come up with a fun way to transform your leftovers into a decadent Cornish treat. This Trifle recipe can use up all sorts of left over fruit, biscuits and try it with our different conserves for some fruity fun.


  • 2 Pears – Peeled and sliced
  • 2 tbsp Elderflower Cordial
  • 150 ml Water
  • 200 g Custard
  • 4-8 Almond Biscotti
  • 100 g Raspberry Conserve
  • 100g Cup Cakes [we like to use a raspberry jam cupcake but any sponge cake will add a light texture to the trifle]
  • 50g Whipped Cream
  • 35ml Amaretto
  • 1 tbsp Flaked Almonds


  • Poach the whole Pears for 10-15 minutes on low heat with the water and elderflower cordial. Then slice and set aside to cool
  • Soak the biscuits in Amaretto or another chosen liqueur for 10 minutes
  • Build your Boddington’s Trifle with the jam in the bottom of the jar, then the poached pears, followed by boozy biscotti, a layer of custard, next crumbled cup cakes, and finish with whipped cream and a sprinkle of almonds to garnish

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