3 hrs 20 mins
Lou van's Note:
A traditional trifle that almost every family has a version of. I can remember my mum putting tinned fruit cocktail in hers, I haven't included it as I think its awful, but feel free to add some if you fancy. Cooking time is chilling time.
My Private Note
Units: US | Metric
- 1Bring the milk and 10fl oz of the cream to the boil in a non-stick pan.
- 2Beat the egg yolks, cornflour and sugar together in a bowl, then gradually whisk in the hot milk and cream.
- 3Return the mixture to the pan and cook over a low heat, stirring constantly, for about ten minutes, until the mixture has thickened enough to coat the back of a spoon. Take care not to let it boil as it will curdle.
- 4Transfer the custard to a bowl and leave to cool.
- 5Arrange a single layer of the cake slices over the base of the bowl.
- 6Spread the layer with 2 tbsp of raspberry jam and lay another layer of cake on top (you might not need to use all the cake).
- 7Spread the second layer with another 2 tbsp of raspberry jam and sprinkle over the sherry.
- 8Pour the custard over the cake, cover with clingfilm and chill for at least three hours.
- 9Whip the remaining cream into soft peaks.
- 10Uncover the trifle, spoon over the cream and return it to the fridge until you are ready to serve.
- 11Decorate however you wish, hundreds and thousands and halved glace cherries are traditional.
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Nutritional Facts for Traditional English Trifle
Serving Size: 1 (154 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 391.0
- Calories from Fat 294
- Total Fat 32.7 g
- Saturated Fat 19.4 g
- Cholesterol 265.1 mg
- Sodium 53.9 mg
- Total Carbohydrate 18.6 g
- Dietary Fiber 0.1 g
- Sugars 13.3 g
- Protein 4.8 g
The following items or measurements are not included: