Festive orange trifle from Billington's
Serves: 8-10
Prep time: 30 minsTotal time: 
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Festive orange trifle from Billington's
What’s Christmas without a trifle? This version uses classic chocolate and orange flavours, but is made even more special with a luxurious Baileys custard
Serves: 8-10
Prep time: 30 minsTotal time: 
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Benjamina Ebuehi
Benjamina is a baker, food stylist and recipe writer who is known for appearing on The Great British Bake Off in 2016. In 2019, she released a cookbook called ‘The New Way to Cake’
See more of Benjamina Ebuehi’s recipes
Ingredients
For the dried oranges
- 1 small orange
For the trifle sponge
- 125g soft unsalted butter, plus extra for greasing
- 125g Billington’s golden caster sugar
- 2 large eggs, beaten
- 100g self-raising flour
- 25g cocoa powder
For the filling
- 4 medium oranges peeled and segmented, pith removed
- 100ml Cointreau or fresh orange juice
- 600ml indulgent Baileys custard, cooled - see the link the first step of the method
Step by step
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To make this trifle, you'll also need our Baileys custard recipe, which you can find by clicking here.
For the dried orange slices, preheat the oven to 110°C, fan 90°C, gas ¼. Slice each orange into ½ cm-thick rounds. Pat the orange slices on kitchen paper to absorb some of the juice, then arrange the slices directly on the oven shelves. Cook for 3 hours, turning them over after the first hour. Remove from the oven and leave to cool. - For the sponge layer, preheat the oven to 180°C, fan 160°C, gas 4, and grease and line a 20cm square cake tin with baking paper.
- Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs, a little at a time with a tablespoon of flour, then fold in the remaining flour and cocoa powder using a large metal spoon. Spoon the cake mixture into the prepared tin and level the top with the back of a spoon.
- Bake in the preheated oven for 20 minutes, until the sponge is well risen and firm to the touch. Insert a skewer into the centre of the cake; it should come out clean if cooked. Allow the cake to cool for 10 minutes in the tin, then turn out onto a cooling rack.
- To assemble the trifle, put the fresh orange segments in a bowl and soak in 2 tablespoons of Cointreau or fresh orange juice. Cut the sponge into small squares, place in the base of a deep glass trifle dish and pour the remaining Cointreau or fresh orange juice evenly over the sponge to soak fully.
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Next, arrange the oranges over the sponge, followed by the Baileys custard. Spoon the cream over the top of the custard and decorate with chocolate shavings and the dried orange slices. Chill before serving.
