Plum Yoghurt Trifle

clock 10 minutes bowl Serves 8


  • 400g whole plums in fruit juice
  • 200g packet sponge finger biscuits, coarsely broken
  • 600g packet vanilla custard
  • 400g vanilla yoghurt
  • 50g bar, chocolate-coated honeycomb, coarsely chopped
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  • 1. Drain plums, reserving juice. Remove seeds from plums.

  • 2. Place broken sponge fingers in base of 8 x 1 1/2-cup serving glasses. Drizzle with reserved plum juice. Top with plums and pour over the custard. Top with yoghurt and cover loosely with food wrap. Chill for 4 hours.

  • 3. When ready to serve, sprinkle with honeycomb.

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