When the ‘Dessert Cob Loaf’ came along, it very quickly went viral around Australia.
It was so popular it even caught its creators, Ben Palmer and Elouise Hawkey, by surprise.
Now it seems like everyone has jumped on the dessert cob loaf we think we have something new and very exciting to take to Christmas lunch or your work Christmas party.
Say hello to the Christmas Trifle Cob Loaf – a delicious mix of all your Christmas favourites.
- A large Christmas cake or Christmas pudding – ours was made by the talented Who Ate the Cake in Mudgee, NSW, OR you can make your own at home with a standard cake tin. If you want the rounded top, you can put rolled up baking paper around the inside edge.
- Vanilla custard
- Jelly – we went with a very festive red and green but pick your favourite flavour
- Whipped cream
- Candy canes
- Ginger cookies
- Carefully cut the Christmas Cake Cob around the top to create a ‘lid’ – making sure to not pierce all the way to the bottom.
- Once the lid has been cut, continue cutting deeper to remove the lid from the rest of the cake.
- Once the top is off, spoon out the insides of the cob until it is hollow but still stable on the sides.
- Discard the insides to a separate bowl for dipping later.
- Gently pour custard inside until just below the edge – making sure to not cause overflow.
- Get the jelly you made earlier or bought pre-made and mince it up with a fork and pour on top of the custard. We chose to split the colours and place on one side each but you don’t have to.
- Whip the cream and spoon a large dollop in the centre.
- Place Candy Canes in a sandwich bag and use a rolling pin or other firm object to break it up into roughly 1cm or less sized pieces.
- Sprinkle the crushed candy canes onto the cream and around the rest of the cob.
- Cut the strawberries into thin slices and place them around the edge of the cream in the center.
- Stack the ginger cookies and the inside of the cob we spooned out earlier on the side for dipping.
Serve, enjoy and have a very Merry Christmas.