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Tipsy Cake (Trifle) - 1950's

Tipsy Cake (Trifle) - 1950's created by katew

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.

Ready In:
1hr 20mins
Serves:
Yields:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@ImPat
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@ImPat
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"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."
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  1. katew
    Tipsy Cake (Trifle) - 1950's Created by katew
    Reply
  2. katew
    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.
    Reply
  3. katew
    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.
    Reply
  4. ImPat
    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.
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