Happy holidays my friends! I hope you’re all having a wonderful time with your loved ones this festive season.
So what have you been sharing at your family table?
This year our Christmas meal was a real family effort, with everyone pitching in to make the most wonderful (not to mention indulgent) of Christmas feasts. I made this gorgeous Nectarine, muscat and yoghurt trifle, straight from the cover* of this month’s Gourmet traveller magazine and because two desserts are always better than one, my sister made a delicious ice cream pudding.
Wishing you all the happiest of holidays full of love, laughter and lots delicious food!! x
*The only modification I made to the Nectarine, muscat and yoghurt trifle recipe was the quantity of Muscat. The recipe calls for 750ml Muscat de Beaumes de Venise, plus 150ml to soak the sponge. I only used 375ml in total – 150ml to soak the sponge and used the remainder, together with 525ml orange juice (pulp free) to poach the nectarines.
As always, thanks for stopping by! If you make this recipe, I’d love to know. Please leave a comment below or take a photo and hashtag it #asweetmuddle on Instagram, Twitter or Facebook.