Traditional Sherry Trifle

Recipe for: Traditional Sherry TRIFLE

Ingredients:

·        8 trifle sponges

·        Raspberry or strawberry jam/ jelly

·        Large glass (sweet) sherry

·        200g fresh or frozen berries/ summer fruits (or tin of mixed fruit)

·        1 packet raspberry or strawberry jelly

·        2 tblsp custard powder

·        2 tblsp caster sugar

·        425 ml/ ¾ pint milk

·        300 ml/ ½ pint double cream

·        25g/ 1 oz toasted flaked almonds

Method:

1.      Make the base layer of the trifle:

a.      Slice the trifle sponges in half & spread generously with jam

b.      Stick sponges back together, then arrange on bottom of large glass trifle bowl, cutting sponges to fit snugly

c.      Pour over the sherry & allow to soften the sponges for a few minutes

d.      With a fork, gently squash the soaked sponges to make an even bottom surface

2.      Fruit layer – add the fruit, with any liquor/ syrup & spread evenly.  Put in fridge to chill.

3.      Jelly layer:

a.      Make up the jelly according to the pack instructions in a large jug

b.      Keep stirring & allow to cool completely;

c.      When cold, pour carefully over the trifle layers

d.      Put into fridge to set completely (preferably overnight)

4.      Custard layer:

a.      Mix the custard powder & sugar together with a little of the cold milk to make a thick paste;

b.      Put the rest of the milk in a pan & bring up to the boil;

c.      As it boils, pour the milk into the custard paste in the jug & stir thoroughly to mix

d.      It should thicken almost at once, but if it doesn’t, just pour the whole lot back into the pan & heat gently, stirring continuously;

e.      When thick, pour into jug & allow to cool completely, stirring occasionally to prevent any skin forming;

f.       Only when completely cold, pour carefully on top of the jelly layer of the trifle;

g.      Return to the fridge to set completely

5.      Cream layer:

a.      Near to serving time, whip the cream until fairly thick, but not stiff

b.      Carefully spoon on top of the custard, using a fork to spread evenly & cover the surface completely;

c.      Sprinkle with the toasted almonds

What else you need to know:

1.      Ideally, you need two days to make this.  Day one to get up to the jelly layer, with time to let it set solidly, and day 2 to complete the custard & cream layers

2.      Keeps well in the fridge for a few days – delicious next day!!!

3.      Fair amount of effort, but really impressive.