Name: Plum and almond trifle
Total time: 1 h 20 min
Yield: 4
Cuisine: British, English, European
Ingredients: 6 trifle sponge cakes; 2 tablespoons sweet sherry; 21 ounces Plum stoned and stewed; 2 cups ready-made Custard; 1 cup cream 30% fat, lightly whipped; 0.5 cups sliced almonds

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Calories:	2458 kcal
Difficulty:	easy
Preparation:	20 min
Ready in:	80 min

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	2458 kcal	(123%)
Protein	47 g	(94%)
Fat	52 g	(65%)
Carbohydrates	454 g	(175%)
Added Sugar	0 g	(0%)
Roughage	4 g	(13%)
Vitamin A	666.63 µg	(83%)
Vitamin D	3.35 µg	(67%)
Vitamin E	6.7 mg	(56%)
Vitamin B1	1.77 mg	(161%)
Vitamin B2	2.37 mg	(169%)
Niacin	25.02 mg	(156%)
Vitamin B6	0.49 mg	(35%)
Folate	346.48 µg	(173%)
Pantothenic Acid	4.16 mg	(69%)
Biotin	11.88 µg	(24%)
Vitamin B12	2.11 µg	(84%)
Vitamin C	15.52 mg	(19%)
Potassium	1251.85 mg	(63%)
Calcium	710.77 mg	(89%)
Magnesium	152.73 mg	(41%)
Iron	19.62 mg	(140%)
Iodine	9 µg	(6%)
Zinc	4.76 mg	(48%)
Saturates	21 g
Uric Acid	0 g
Cholesterol	773.42 mg

Recipe author: EAT SMARTER

Ingredients

For servings

6	trifle sponge cakes
2 tablespoons	sweet sherry
21 ounces	Plum stoned and stewed
2 cups	ready-made Custard
1 cup	cream 30% fat, lightly whipped
½ cups	sliced almonds

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Directions

1 Break up the trifle sponges and spread them over the base of a dish about 20 cm x 20 cm/8" x 8".

2 Drizzle over the sherry then spoon over the plums in an even layer. Pour over the custard and top with the cream.

3 Chill for at least 1 hour then serve with the almonds scattered over.

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