Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Pumpkin Custard and Spice Bread Trifle with a Decadent Almond Clotted Cream

(Holiday times are over, but I still have all these extra cans of pumpkin pie mix, boxes of spice bread mix, and packages of vanilla custard mix in my pantry. What am I to do with all of them? Well, my niece, who happened to be visiting her silly Chef of an Uncle, casually joked: “Why not make all of them and we can shove them in our faces.” That’s a brilliant idea... Let’s do that. )

You will need a large food safe glass container.

**Very Easy Difficulty**
Serves 6 to 8

1 (5 oz) Box of Cook and Serve Vanilla Pudding/Custard Mix (I happen to use Jello Brand)
1 (30 oz) Can of Pumpkin Pie Filling Mix (I had Libby’s Brand in my pantry)
1 (14 oz) Box of Spice Bread Mix (Betty Crocker :P)
½ cup / 115 g Brown Sugar (packed)
½ tsp / 2.5 g Ground Cinnamon
1 cup / 236 ml Heavy Whipping Cream
⅓ cup / 80 ml Sour Cream
½ cup / 125 g Confectioners Sugar
1 tsp / 5 ml Almond Extract
(optional) 5 to 6 Gingersnap Cookies for garnish & as an additional layer (crumbled)

1.) Prepare the Boxed Spice Bread mix as directed on the box. Set aside to cool completely, then crumble the Spice Cake into small pieces. (The kids love doing this part. Let them have a go at it. At this time, you can have the kids crumble the Gingersnap Cookies as well!)

2.) Prepare the Vanilla Pudding/Custard to the instructions on the box. When done, mix the Pumpkin Pie Filling, Cinnamon and Brown Sugar into the Pudding/Custard. Set aside to cool completely as well!

3.) Now to make our rich and tangy Almond Clotted Cream. In a large mixing bowl, whisk together the Heavy Cream, Sour Cream, Confectioners Sugar, and Almond Extract. I recommend using an electric whisk. Whisk until you create stiff, firm peaks. Set aside.

4.) Begin to layer your Trifle in a presentable, food safe glass container, by adding a layer of Spice Bread first. Use a rubber spatula to press down the bread crumbles if things get too puffy. Sprinkle on some crumbled Gingersnap Cookies next. Then add the Pumpkin Custard for the next Layer. Then add a layer of our beautiful Clotted Cream. Repeat these layers until you fill the entire glass bowl.

5.) For the last layer, make an elegant dollop of Whipped Cream on top and Garnish with a sprinkle of crumbled Gingersnaps cookies. Chill your trifle in the refrigerator for 1 hour, and then serve!


Extra Info: I like doing these easy recipes when I have my niece over because she can help me with most of the steps. She gets really excited to cook with her uncle, so I let her get into all the ingredients and learn about how each ingredient interacts with each other. Even the step with the electric Whisk isn’t too much for her to handle now that she’s a little bit older. I wouldn’t recommend younger children use powerful kitchen appliances. Make sure if you have kids with long hair around, that they should tie their hair back before using the electric whisk. <.<;;; We almost had a not so fun accident that might have ended with an impromptu haircut or lots of hair pulling.

When it comes to the Gingersnap Cookies, these are totally optional! You can easily use vanilla cookies, chocolate cookies, or omit the cookies entirely. I added the crumbled cookies in for some fun texture. We have the spice cake which is nice and spongy. The Pumpkin Custard which is sweet and gooey. The Almond Clotted Cream was for some tangy rich airiness. So, I felt it need a fun crunchy element. Good food isn’t about just great tastes, but also about fun colours, alluring scents, and complimenting textures. Even when it comes to simple foods like this. Take care, and Happy Eating!

p.s. I'll be setting all my recipes to normal font colour from now on, and I will be going back into my old recipes to standardize their colour as well. I made a new friend who is colour blind, and I don't want him to feel left out because he wasn't able to read my recipes easily. <3

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