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very easy
Prep Time
15 mins
Cooking Time
1 h
Total Time
1 h 40 m


2 1/2 cups
whole milk
625 mL
2 tbsp
brown sugar
30 mL
1 tbsp
ground ginger
15 mL
1 tsp
ground cinnamon
5 mL
1/4 tsp
ground cloves
1 mL
egg yolks
1/2 cup
125 mL
1/4 cup
cornstarch, sifted
60 mL
2 tbsp
fancy molasses
30 mL
1 tsp
Compliments Pure Vanilla Extract
5 mL
2 cups
frozen blueberries, thawed
500 mL
1/4 cup
60 mL
2 tsp
orange zest
10 mL
1 pkg
Compliments Danish Butter Cookies or Panache Scottish Pure Butter Shortbread Assortment
454 g
1 container
whipped topping
400 g


Step 1
Heat milk, brown sugar, ginger, cinnamon and cloves in a large saucepan on medium heat, about 5 min., stirring occasionally, until small bubbles form around the sides of saucepan.
Step 2
Meanwhile, in heatproof bowl, whisk together egg yolks, sugar and cornstarch until smooth. Gradually whisk about 1/4 of the hot milk mixture into yolk mixture, then whisk contents of bowl into saucepan mixture. Cook on medium-low heat, stirring continuously 5 to 8 min., until custard is thickened. Remove from heat. Stir in molasses and vanilla. Strain the custard through a sieve into a bowl (discarding any lumps); cool completely. The custard will thicken as it cools.
Step 3
Meanwhile, stir together thawed blueberries, honey and orange zest; set aside. In another bowl, roughly break up 4 cookies for garnish; set aside.
Step 4
In 12-cup (3-L) trifle dish, layer in half each of the custard, remaining cookies, blueberry mixture and whipped topping. Repeat layers once more. Sprinkle with reserved broken cookies. Chill at least 1 hr. before serving.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/16 of the recipe):
13 g
Saturated Fat:
8 g
45 g
2 g
28 g
65 mg
4 g
55 mg