Prep 20 mins
Cook 1 hr
From a feature of recipes through the ages in our state paper. Times and servings are estimated. What FC calls Jello we call Jelly and it is usually sold in 2 x 9 gram sachets to a packet.
- 1 cup milk
- 1 cup cream
- 3 eggs
- 1⁄4 cup caster sugar
- 1 tablespoon caster sugar
- 1 tablespoon cornflour
- 1 teaspoon vanilla bean paste
- 1 sponge cake (cut into cubes)
- nip brandy (or 2)
- 680 g sour cherries (morello pitted)
- 400 ml whipping cream
- 4 (9 g) sachets Jello gelatin (jelly or flavoured gelatine, make as per packet instructions)
- Place the milk and cream into a bowl and set over simmering water and heat until just on the cusp of boiling.
- Meanwhile whisk together eggs, sugar, cornflour and vanilla.
- Pour hot milk on to the eggs and whisk well.
- Return the bowl to the soft heat of the simmering water and stir constantlyu, but gently for 3 to 4 minutes.
- The custard is ready when it has thickened to a smooth, velvety consistency, do not allow it to boil, remove from the heat and place a piece of cling film on the surgace of the custard to stop a skin forming and chill until required.
- To assemble the trifle, using a retty bowl (cut crystal for preference) arrange sponge cake in the base and sprinkle with brandy, then top with half the cherries and a thin layer of cream.
- Form another thin layer of cake cubes, sprinkle with brandy, then top with jelly and half the custard.
- Add to the custard the remaining cherries, another splash of brandy and top with any remaining custard and cream.
- Decorate with cubes of cut jelly.
I made a rustic version of this today for a sick child craving something custardy so mine did not have all the layers. I used a layer of raspberries instead of the jelly as I am not a gelatine eater. The custard cooking method was excellent and worked well. My cake was leftover chocolate cake and the patient was wanting a serve before the custard had even cooled properly. DD has given this 5 stars or more.