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 splash of extra sherry for the aunts.
Ingredients
- Sponge cake, does not need to be freshly made, or you can even use Madeira Cake sliced in small cubes
- Strawberry or raspberry jam
- Custard in powder or ready made UHT form
- 500 ml milk if you are using powdered custard
- Tinned fruits – fruit salad, peaches, mandarins or fresh fruit
- 1 sliced banana
- 75 ml sherry
- Glace cherries
- Flaked almonds, toasted if you like
- Sugar strands for decoration
- 300 ml 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
Hope you enjoy this!
