English Trifle

"I love trifle, and here's a slightly different version. Once you've made and enjoyed trifle, there's a good chance you'll want to get a pretty trifle bowl just to make this attractive dessert! A recipe adoption."
 
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Ready In:
57mins
Ingredients:
13
Yields:
1 trifle
Serves:
8-10

ingredients

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directions

  • In batter bowl, combine sugar and cornstarch, then whisk in the eggs and milk.
  • Microwave on 2 minutes, then whisk well.
  • Microwave another 3-5 minutes, or until thickened.
  • Stir in the vanilla.
  • Lay plastic wrap directly over the pudding (this keeps a "skin" from forming on the top) then set aside to stand 5-10 minutes.
  • In the meantime, slice the cake into 1/2x1x3-inch "fingers" and make little jam sandwiches with the slices.
  • Arrange the slices in a single layer in the bottom and sides of trifle dish or other deep bowl.
  • Drizzle with half of the sherry (or orange juice), and the raspberry syrup, if using.
  • Layer with half of the pudding, sliced fruit, and whipped cream.
  • Add another layer of the remaining jam fingers on top of the pudding and fruit, drizzle with remaining sherry, then remaining pudding and fruit, ending with the remaining whipped cream, then top with the almonds.
  • Cover with plastic wrap and allow to stand in refrigerator several hours, or overnight.

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Reviews

  1. I made this recipe at school and all of my friends and teachers loved it, but iam not sure how many servings it makes, but it sure is good
     
  2. Yum Yum!! Fanta-fabulous!
     
  3. The five stars here are actually for the pudding made with the cornstarch, eggs, etc. This is an unbelievably easy dessert to make. I wisk in some melted chocolate at the end and everyone just loves it. Served with some whipped cream it's delightful.
     
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RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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