Tipsy Cake (Trifle) - 1950's

Recipe by ImPat
READY IN: 1hr 20mins
SERVES: 10-12




  • 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.