Blackberry and Apple Trifle

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Fruit trifles can be made at any time of the year, using cooked and sweetened fruits that are in season. Canned fruits could also be used. Spoon in sufficient juice to soak the sponge cake base.


  • 450 g/1 lb dessert apples
  • 225 g/8


Peel, core and slice the apples. Pick over the blackberries. Place the apple slices and the water in a saucepan and cook gently over low heat until the apples are half cooked. Add the sugar and blackberries and cook until the fruit is tender and juices have formed. Draw off the heat. Break the trifle sponge cakes into the base of a glass serving dish and spoon over the fruit and sufficient juic