HALF PRICE Pearce Duff’s Luxury Chocolate Orange Trifle 200g


Who doesn’t love Trifle?  The perfect party dessert, or teatime treat.

Pearce Duff’s Luxury Chocolate Orange Trifle is a delicious twist on this retro family favourite..  Pearce Duff’s Chocolate Blancmange replaces the usual vanilla custard and when paired with the orange flavour jelly, creates the classic chocolate orange flavour combination.

Each Trifle Kit Contains:

1 x Pearce Duff’s Chocolate Blancmange 41g

1 x Green’s Sugar Free Vegetarian Orange Flavour Jelly 17g

1 x Pearce Duff’s Vanilla Flavour Instant Topping 38g

1 x Sponge Fingers 100g

1 x Sugar Strands 6g

Just add water, milk and fruit of choice

Vermicelli – Best Before End: September

70 in stock

SKU: 00002-1-1 Categories: , , ,

Additional information

Weight 220 g
Dimensions 75 × 54 × 54 cm


Orange Flavour Jelly: Maltodextrin, Gelling Agent: Sodium Citrate, Locust Bean Gum, Xanthan Gum, Gellan Gum, Maltodextrin; Flavouring, Acid: Citric Acid; Acidity Regulator: Trisodium Citrate; Colours: Beetroot Red, Beta Carotene; Sweetener: Sucralose.

 Chocolate Blancmange: Cornflour, Fat Reduced Alkalised Cocoa Powder (15%), Flavouring.

Vanilla Flavour Topping: Sugar, Dried Glucose Syrup, Vegetable Oil (Coconut), Emulsifier: E472b; Milk Protein, Whey Powder (Milk), Thickener: Cellulose Gum; Flavouring, Free Flowing Agent: Tricalcium Phosphate; Colour: Beta Carotene; Stabiliser: E451.

Sponge Fingers: Wheat Flour, Sugar, Egg, Raising Agents: Ammonium Hydrogen Carbonate, Sodium Bicarbonate; Glucose Syrup, Flavouring.

Sugar Strands: Sugar, Fat Reduced Cocoa Powder, Glucose Syrup, Vegetable Oils (Coconut, Rapeseed), Lecithins (Sunflower)



For allergens, including cereals containing gluten, see ingredients in bold.

Orange Flavour Jelly – manufactured on a site that also processes wheat flour.

Chocolate Blancmange – also, may contain wheat, oats, egg and milk.

Vanilla Flavour Topping – also, may contain wheat, oats and egg.

Sponge Fingers – also, may contain nuts and milk.

Sugar Strands – packed on a site that also process wheat flour.

Store in a cool dry place.

Nutrition Information


Jelly per 100g Blancmange per 100g Topping per 100g Sponge Fingers per 100g Sugar Strands per 100g
Energy 49kJ 413kJ 720kJ 1603kJ 1712kJ
12kcal 98kcal 172kcal 378kcal 404kcal
Fat 0.6g 4.0g 7.5g 3.3g 2.6g
of which saturates 0.4g 2.4g 5.8g 1.0g 2.1g
Carbohydrate 1.1g 12g 23g 78g 92g
of which sugars 0.1g 7.7g 20g 49g 87g
Protein 0.1g 3.3g 3.1g 7.9g 1.8g
Salt 0.30g 0.13g 0.15g 0.20g Trace

Information for mixes based on the individual products prepared as per instructions with semi-skimmed milk for the blancmange and whole milk for the topping.

Information for Sponge Fingers and Sugar Strands as sold.

Good to know

Suitable for Vegetarians

Sugar Free Jelly Mix

Preparation Instructions

YOU WILL NEED: 1 pt water, 1 pt semi-skimmed milk for the chocolate blancmange (whole milk is also fine to use), 115ml whole milk for the topping (semi-skimmed milk is also fine to use).  30-45g sugar to taste.


Place the sponge fingers in a large trifle bowl (approximately 2 litre) or share between individual serving dishes if preferred.

If using fruit, layer the drained mandarins or orange segments over the sponge fingers.

Tip: if you are making a boozy trifle, now is the time to drizzle 2 – 3 tablespoons of alcohol over the fruit and sponge fingers – we like an orange liqueur such as Cointreau.


Empty the contents of the sachet into a medium sized saucepan and add 4 – 5 tablespoons of cold water to the mix and stir to form a paste.  Gradually add the rest of the water whilst stirring.

Heat the jelly mixture until it reaches a rapid boil, then continue to boil for 1 minute.

Any little lumps remaining can be dissolved by pressing gently against the side of the saucepan with the back of your spoon.

Pour over the sponge fingers and allow to cool before transferring to the refrigerator to allow to set (2-4 hours depending on the serving dish size chosen).


Empty the contents of the blancmange sachet into a basin, then add the sugar plus 3 tablespoons of the semi-skimmed milk and mix to form a paste.

Take the remaining semi-skimmed milk and heat in a saucepan until warm.

Once warmed, add a little of the milk to the paste, mix, then add the rest of the milk and stir well.

Return the mix to the saucepan and then bring to the boil, then stirring continuously, simmer gently for at least a minute, then remove from the heat.

Allow to cool to room temperature, stirring regularly to prevent a skin forming on the surface.

Once cooled, poor over the set jelly and then return to the refrigerator to set (2-4 hours depending on the serving dish size)

Empty the contents of the sachet into a medium sized bowl and add 115ml of whole milk.

Whisk with an electric mixer for 4 minutes until thick and creamy.  If using a balloon whisk, this will take longer.

Spoon the topping  over the cooled chocolate blancmange.


If serving immediately, decorate the top of the trifle with the sugar strands and serve.  If serving later, place in the refrigerator until ready to serve and then just before serving, sprinkle with the sugar strands.

Store in the refrigerator and consume within 2 days.