Pain Au Lait, Orange and Rhubarb trifle
Author: 
Recipe type: dessert
Prep time: 
Total time: 
Serves: 4
 
Ingredients
  • 4-6 Pain Au Lait
  • 2 tbsp orange liqueur or sherry
  • 1 pack orange jelly
  • 1 tin rhubarb
  • i small carton custard
  • 1 medium carton double cream
  • sprinkles
Instructions
  1. Slice the Pain Au Lait in half and toast lightly. Line the bottom of a trifle dish. Sprinkle lightly with the liqueur and leave to one side.
  2. Meanwhile make the jelly according to the instructions on the packet.
  3. Whilst leaving the jelly to cool, open the rhubarb and drain of liquid: be very gentle with the rhubarb as it is fragile.
  4. Layer the rhubarb slices on top of the Pain Au Lait.
  5. Then cover with a layer of the jelly (I didn't use the whole pint, but put the remainder in another dish and smothered with cream and sprinkles for the children.) Refrigerate until set.
  6. Once set, cover with a layer of custard.
  7. Finally, whip the double cream until thick, layer carefully on top of the custard (the custard is very wet so the cream sinks a little but DH doesn't like thick set custard so this is my compromise. If I were making for others I would make a thicker custard.)
  8. Finally smother in sprinkles and serve.
Recipe by Domestic Goddesque at https://domesticgoddesque.com/2014/06/pain-au-lait-orange-rhubarb-trifle/