Honey, orange and yoghurt trifles

Ingredients

1 sponge cake approx. 20 cm (8 in) in diameter
120 g (4 oz) Greek honey
3 oranges, segmented, with pith and membrane removed
50 ml (2 fl oz) brandy (optional)
1 x 1 litre pack orange jelly
1 x 500 g tub Total Greek Yoghurt
Mint and orange slices to garnish

Cut through sponge lengthways to make 2 rounds. Spread each round with honey and cut into cubes. Place into 8 serving glasses or one large bowl. Top with orange segments and drizzle over any remaining honey. Sprinkle on brandy, if using. Make jelly according to pack instructions. Cool a little then pour over sponge and leave to set in fridge for 4 hours. Top with yoghurt and garnish with mint and halved orange slices.

(Serves 8)

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