Christmas pudding trifle

Christmas pudding trifle

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  • 4
  • Easy
  • Carb Conscious Fat conscious
  • 10 minutes
  • 10 minutes or one hour, depending on method
  • Woolworths Limited Release Unwooded Chardonnay 2008
  • Buy Ingredients Here

This is a great way to use up leftover Christmas pudding. Layer with ricotta blended with summer berries and top with fresh basil for a refreshing flavour kick.


  • 1 x 450 g classic Christmas pudding
  • 1 x 250 g tub fresh ricotta
  • 1 x 400 g pack frozen summer berries
  • ½ cup fresh basil leaves
  • Icing sugar, for dusting

Cooking Instructions

Warm the pudding according to your choice of package instructions.

Blend the ricotta and 200 g frozen summer berries, until combined and smooth.

Crumble the warm pudding into the bottom of four glass tumblers and top with the remaining berries.

Spoon over a dollop of the ricotta-and-berry mixture, and top with fresh basil leaves.

Place a stencil on each plate and sprinkle generously with icing sugar. Remove the stencil to reveal a lovely pattern.

Position the trifle to one side of the stenciled pattern and dust with a little more icing sugar, for added enchantment.

Cook's tip: Use a paper stencil or a piece of lace to create your icing-sugar pattern.

Per serving: 1309.5 kJ, 17.96 g protein, 21.87 g fat, 9.48 g carbs

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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