Sweet and sour Stilton trifle Recipe

Sweet and sour Stilton trifle Recipe

  • 1 tbsp vegetable oil
  • ½ carrot, blanched and grated
  • 2 tbsp caster sugar
  • 1 tbsp white wine vinegar
  • 25g/1oz fresh breadcrumbs
  • 3 tbsp white wine
  • 75ml/2½fl oz Greek-style yoghurt
  • 30g/1oz Stilton, crumbled
  1. Heat the oil in a small pan and place the grated carrot into the pan along with the sugar and vinegar. Cook over a low heat for 6-8 minutes, then set aside and leave to cool slightly.
  2. Place the carrot mixture into a tall glass. Sprinkle over the breadcrumbs, then pour over the wine.
  3. Place the yoghurt and Stilton into a bowl, mix well and spoon over the soaked breadcrumbs. Place the 'trifle' into the fridge to chill until needed.
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