Bilby Bites - the food blog from Bilby Marketing

Blueberry Trifle

Back in August 2005, I picked this recipe up in Waitrose. Primarily I was drawn to the preparation time which is 15 minutes - this will always turn my head. It is a bit of a cheat, but I think this is a huge positive. Don't think because it is simple it won't be delicious. This is a great Christmas alternative to traditional pud as it doesn't take long and relieves a little bit of the panic on the day.


  • 250g blueberries
  • 25g caster sugar
  • 2 tbsp Crème de Cassis
  • 2 blueberry muffins
  • 500g Fresh Vanilla Custard, ready-made
  • 284ml double cream
  • 2 tbsps toasted flaked almonds


  • Place the blueberries in a small saucepan, reserving a few for decoration. Add the sugar, cassis and 1 tablespoon of cold water to the saucepan with the blueberries. Over a low heat, stir until the sugar is dissolved. Cook gently for 2-3 minutes. Once the berries start to burst, remove them from the heat and transfer to a bowl to cool.
  • Roughly chop the muffins and divide them between 6 medium-sized glass bowls, then spoon over the cooked blueberries and their juice. Spoon the custard over the top.
  • Using an electric or hand whisk, whip the cream in a bowl until thickened and holding it's own shape. Spoon the cream over the custard. Decorate the trifle with the remaining blueberries and toasted flaked almonds.

Bilby Boost

  • You can also make this in 1 large trifle bowl of course and this looks quite impressive if you are doing it for Christmas day. The individual bowls are great for a dinner party.