Classic trifle reminds me of huge family gatherings, drunken aunts, guffawing uncles, kids charging around and generations of love, laughter and bonhomie. It has to be the funnest and prettiest thing to make.  I don’t know where the advent of adding raspberry jelly to some trifles came from and you may include this if you wish, below however is the classic trifle recipe, with a splosh of extra sherry for the aunts.

Ingredients

Old bits of sponge, or make up victoria sponge recipe (on website too)
Strawberry or raspberry jam
Custard in powder or ready made UHT form
500ml milk if you are using powdered custard
Tinned fruits – fruit salad, peaches, mandarins or fresh fruit
1 sliced banana
75ml sherry
Glace cherries
Flaked almonds, toasted if you like
Sugar strands for decoration
300ml double cream, whipped


Method

Select a lovely glass or ceramic bowl. 
Break up pieces of the sponge cake. 
Spread one side with jam and place in
the bowl. Splash with the sherry and add juice from tinned fruits if it looks too dry. 
Add the fruits. Repeat the process till
all ingredients are used up or bowl is
near full. Lastly add sliced banana.
Pour custard over this ensuring all fruit is well covered.
Top with whipped cream and decorate with glace cherries and flaked almonds.
Sit back and enjoy the memories.