Traditional English Trifle

Recipe by Teachart
READY IN: 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    packet single trifle sponge cakes (or a ready-made pound cake or similar)
  • 1
    pint english custard, made from bird custard powder
  • 12
    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
  • 14 - 12
  • 50
    g sliced almonds, toasted
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DIRECTIONS

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