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    You are in: Home / Recipes / Traditional English Trifle Recipe
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    Traditional English Trifle

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Teachart's Note:

    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.

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    Units: US | Metric

    • 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


    1. 1
      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.
    2. 2
      Layer in a glass dish, leaving no significant gaps.
    3. 3
      Pour sherry over to soak sponge.
    4. 4
      Spread frozen raspberries over sponge, followed by sliced peaches.
    5. 5
      Make up custard, cool slightly and pour over all.
    6. 6
      Allow to cool in fridge.
    7. 7
      When set, whip cream and layer on top of custard.
    8. 8
      Chill for at least half an hour.
    9. 9
      Toast the almonds and scatter over.
    10. 10
      That's it, you're done, serve and enjoy!

    Ratings & Reviews:

    • on July 14, 2010


      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).

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 16, 2008


    • on January 03, 2005


      The only thing I do differently is use cream sherry. This is THE sublime English trifle! Rich beyond belief and absolute perfection!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Traditional English Trifle

    Serving Size: 1 (222 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 411.1
    Calories from Fat 170
    Total Fat 18.9 g
    Saturated Fat 9.4 g
    Cholesterol 54.3 mg
    Sodium 28.7 mg
    Total Carbohydrate 42.0 g
    Dietary Fiber 4.9 g
    Sugars 30.6 g
    Protein 3.5 g

    The following items or measurements are not included:

    single trifle sponge cakes


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