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White Stilton, Cranberry and Blueberry Trifle

White Stilton, Cranberry and Blueberry Trifle

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About this recipe

The quintessential English pudding, with a twist. This recipe combines succulent cranberries and blueberries with creamy White Stilton, custard and cream for a sophisticated take on a traditional classic.


  • 300g fresh or frozen mixed berries.
  • 4 tbsp caster sugar
  • 4 tbsp crème de cassis
  • 1 Original Swiss Roll, sliced
  • 500ml custard
  • 300ml Double cream, whipped
  • 150g White Stilton with Cranberry, finely crumbled
  • 150g White Stilton with Blueberry, finely crumbled
  • Fresh blueberries


Serves 8 as a dessert


  1. Place the cranberries and blueberries in a saucepan and combine with the sugar and a splash of cold water.
  2. Heat gently until the fruit starts to split and the juices start to form a syrup.
  3. Leave to cool.
  4. In the bottom of a large bowl, or in 8 individual glass bowls, arrange the slices of Swiss Roll and soak with the crème de cassis.
  5. Pour over two thirds of the cranberry and blueberry mix and top with a layer of custard.
  6. Gently fold the crumbled cheese into the double cream and spread over the custard layer.
  7. Garnish with fresh blueberries and chill until ready to serve.