Recipe by Teachart
This is the absolutely traditional version of the delicious and easy-to-make dessert which graces the Sunday lunch-table of many a British family across the country. You could call it an "adult" trifle, as it is made without jello, but with lots of sherry, which makes it totally irresistable and more-ish - a can't go wrong recipe. For people outside the UK, the trifle sponges can probably be bought from a specialist store selling British food, but the custard powder is available in regular supermarkets.
Top Review by SarahEmmm
Yes, this is the traditional recipe. I prefer to make my own custard or creme anglaise with real vanilla, as Bird's is a bit too sweet for me. You can use any suitable fruit too: tinned mandarin oranges is nice (try swapping the sherry for a mix of the juice and some orange liqueur).
- 1 packet single trifle sponge cakes (or a ready-made pound cake or similar)
- 1 pint english custard, made from bird custard powder
- 1⁄2 pint whipping cream (heavy)
- 1 (400 g) package frozen raspberries (better than fresh)
- 100 g jars strawberry jam
- 1 (400 g) can peach slices or 2 very ripe fresh peaches, skinned and sliced
- 1⁄4-1⁄2 pint cooking sherry
- 50 g sliced almonds, toasted
Directions See How It's Made
- Slice the cake into slices measuring about 3 x 2 x 1/2 inches, or whatever is convenient, and spread each slice with a little strawberry jam.
- Layer in a glass dish, leaving no significant gaps.
- Pour sherry over to soak sponge.
- Spread frozen raspberries over sponge, followed by sliced peaches.
- Make up custard, cool slightly and pour over all.
- Allow to cool in fridge.
- When set, whip cream and layer on top of custard.
- Chill for at least half an hour.
- Toast the almonds and scatter over.
- That's it, you're done, serve and enjoy!