Classic English Trifle
10
servings1
hour30
minutes1
hourStart this recipe a day ahead by making the jelly, sponge cake and custard. Then all you have to do on the day you plan to enjoy the trifle is assemble all of the elements and serve. You can substitute the fresh strawberries for other berries if preferred.
Ingredients
- For the jelly
1 ½ 1 ½ 85g packets of raspberry jelly crystals
2 2 punnets of fresh strawberries, cut into small chunks (reserve a few for decorating)
½ cup ½ pomegranate arils (seed pods – optional)
- For the sponge cake
250 g 250 butter, softened
350 g 350 caster sugar
2 tsp 2 vanilla extract
4 4 eggs
350 g 350 plain flour
2 ½ tsp 2 ½ baking powder
250 ml 250 milk
- For the custard
sugar
4 tbsp 4 cornflour
salt
5 5 egg yolks
1 teaspoon 1 pure vanilla extract
3 cups 3 milk
2 tbsp 2 butter
- PLUS
½ cup ½ ½ cup sweet sherry
2 cups 2 fresh cream
2 tbsp 2 icing sugar
Directions
- Start preparing the jelly by mixing the crystals with three cups of boiling water until fully dissolved. Carefully pour the hot liquid into a trifle dish, then add the chopped strawberries and pomegranate arils. Cover with cling film and refrigerate overnight to set.
- Preheat the oven to 160c. Line a large rectangular cake pan with baking paper. Cream the sugar, butter and vanilla until thick and light in colour. Add the eggs, then mix well. In a separate bowl, sift the flour, salt and baking powder together. Add half the flour into the butter and mix well, then add half the milk and mix well. Repeat until all the flour and milk have been incorporated. Spoon the batter into the prepared tin and bake for 35-40 minutes, or until a skewer inserted into the middle comes out clean. Remove from the oven and cool on a wire rack.
- Make the custard by whisking together the sugar, cornflour, salt and egg yolks in a medium saucepan until lightened in colour. Add the milk and vanilla, and beat until the mixture is smooth and there are no lumps. Bring the custard to a boil over medium heat, whisking continuously. Let it boil for 1 minute, still whisking; then remove from heat and add the butter, beating until the butter has melted and incorporated into the custard. Transfer the custard to a large bowl, cover with cling film lightly pressed onto the top of the custard. Refrigerate for at least two hours, to give it time to cool and thicken completely.
- To assemble the trifle:
Cut the cooled sponge into rectangular pieces, roughly 3cm x 5cm. Pour the sherry into a large bowl and gently toss a few sponge pieces at a time in the sherry, allowing them to soak a little until all pieces are done. Arrange them in the trifle dish on top of the set jelly until you have an even layer. Pour any remaining sherry over the top. Pour the cooled custard over the sponge layer and spread it out to the edges with the back of a spoon. - Whip the cream until it forms soft peaks, then top the custard with generous dollops of the cream, and decorate with the reserved strawberries, sliced almonds and a light dusting of icing sugar.
Recipe Video
Notes
- Save your egg whites and use them in some of our other recipes.