Trifle Recipe
Trifle Recipe with Sponge, Raspberry Jam, Pears, Jelly, Custard, Sherry, Cream, Cherries and Angelica
INGREDIENTS
4-5 Individual Sponge Cakes
Raspberry Jam
1 Can Pears
1 Packet Strawberry Jelly
3 Level Teaspoons Custard Powder
2-3 Tablespoons Sugar
1 Pint (550ml) Milk
2-3 Tablespoons Sherry
1 Packet Dream Topping & 1/2 Teacup Milk
Or 1/2 Pint Double Cream & 1/2 Oz Castor Sugar
Cherries And Angelica For Decoration
METHOD
Have ready a glass serving dish with about 2 1/2 pints (1.3 litres) capacity. Split the sponge cakes and sandwich with jam; arrange in the bottom of the glass dish. Soak the cakes with some of the syrup from the fruit and arrange the drained pears on top. Make the jelly as usual with hot water, stirring in the rest of the fruit syrup to make up to 1 pint (525ml) . Cool and pour over the pears. Leave to set.
Mix the custard powder and sugar smoothly with a little of the milk. Heat the rest of the milk and add to the mixed custard powder, stirring as you do so. Return to the saucepan and bring to the boil stirring all the time. Stir the sherry into the custard, turn into a bowel to cool, stirring frequently to prevent a skin forming (or cover with foil or damp greaseproof paper). When the jelly has set, remove any skin from the almost cold custard, stir or whisk well and put on top of the jelly. Leave until quite cold. Just before serving, swirl the top with whipped cream or Dream Topping and decorate with cherries and angelica.
NB: We say sponge cakes in the recipe, but swiss-roll or sponge sandwich could be used equally well. You will notice we stir the sherry into the custard because we prefer it that way, you can use it to soak the sponge cakes if you prefer.
Based on the Trifle Recipe in:
The Book of Sweets & Puddings
by Myrtle Lindlaw (Spectator Publications 1967).