Traditional Scottish Sherry Trifle

Recipe by Millereg
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 6

INGREDIENTS

Nutrition
  • 1
    Victoria sponge cake, sliced
  • 34
    lb raspberry jam
  • 10
    fluid ounces cream sherry
  • 2
    tablespoons drambuie (can substitute brandy)
  • 1
    (3 ounce) package egg custard or (3 ounce) package vegetarian egg custard
  • 34
  • 2
    bananas, thinly sliced (optional)
  • 8
    fluid ounces double cream
  • 1
    tablespoon caster sugar
  • toasted almond, to garnish
  • fresh soft fruit slices, to garnish
  • Custard
  • 8
    fluid ounces milk
  • 13
    pint double cream
  • 2
    egg yolks
  • 3
    ounces caster sugar
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DIRECTIONS

  • Prepare custard according to package directions OR prepare homemade custard as follows: Whisk together the egg yolks, sugar and vanilla essence until pale and creamy.
  • Heat the milk and cream together in a saucepan until boiling point then stir into the egg mixture.
  • Once it is well blended, return to the pan and stir continuously over a low heat until the custard thickens.
  • Pour into a dish and set aside to cool.
  • Place the sponge in the base of a large glass bowl and spread with the raspberry jam.
  • Mix the sherry and the Drambuie and sprinkle evenly over the sponge allowing it to soak inches.
  • Next add a layer of raspberries and sliced bananas.
  • When quite cool, pour the custard over the layer of fruit, spreading evenly.
  • Next whip the double cream well, add sugar to sweeten and spoon on top of custard.
  • Decorate with toasted almonds and/or slices of fresh soft fruit.
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