Traditional English Trifle

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READY IN: 3hrs 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cake (a madeira wine cake sliced into 1/2-inch thick slices)
  • 10
    fluid ounces whole milk
  • 1 14
    pints double cream
  • 6
    large egg yolks
  • 1
    tablespoon cornflour
  • 4
    tablespoons caster sugar
  • 4
    tablespoons raspberry jam
  • 6
    tablespoons sweet sherry
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DIRECTIONS

  • Bring the milk and 10fl oz of the cream to the boil in a non-stick pan.
  • Beat the egg yolks, cornflour and sugar together in a bowl, then gradually whisk in the hot milk and cream.
  • Return 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.
  • Transfer the custard to a bowl and leave to cool.
  • Arrange a single layer of the cake slices over the base of the bowl.
  • Spread 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).
  • Spread the second layer with another 2 tbsp of raspberry jam and sprinkle over the sherry.
  • Pour the custard over the cake, cover with clingfilm and chill for at least three hours.
  • Whip the remaining cream into soft peaks.
  • Uncover the trifle, spoon over the cream and return it to the fridge until you are ready to serve.
  • Decorate however you wish, hundreds and thousands and halved glace cherries are traditional.
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