TRADITIONAL ENGLISH FOOD RECIPES RECIPES

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TRADITIONAL ENGLISH TRIFLE RECIPE - FOOD.COM



Traditional English Trifle Recipe - Food.com image

This is the absolutely traditional version of the delicious and easy-to-make dessert which graces the Sunday lunch-table of many a British family across the country. You could call it an "adult" trifle, as it is made without jello, but with lots of sherry, which makes it totally irresistable and more-ish - a can't go wrong recipe. For people outside the UK, the trifle sponges can probably be bought from a specialist store selling British food, but the custard powder is available in regular supermarkets.

Total Time 15 minutes

Prep Time 15 minutes

Yield 6-8 serving(s)

Number Of Ingredients 8

1 packet single trifle sponge cakes (or a ready-made pound cake or similar)
1 pint english custard, made from bird custard powder
1/2 pint whipping cream (heavy)
1 (400 g) package frozen raspberries (better than fresh)
100 g jars strawberry jam
1 (400 g) can peach slices or 2 very ripe fresh peaches, skinned and sliced
1/4-1/2 pint cooking sherry
50 g sliced almonds, toasted

Steps:

  • Slice the cake into slices measuring about 3 x 2 x 1/2 inches, or whatever is convenient, and spread each slice with a little strawberry jam.
  • Layer in a glass dish, leaving no significant gaps.
  • Pour sherry over to soak sponge.
  • Spread frozen raspberries over sponge, followed by sliced peaches.
  • Make up custard, cool slightly and pour over all.
  • Allow to cool in fridge.
  • When set, whip cream and layer on top of custard.
  • Chill for at least half an hour.
  • Toast the almonds and scatter over.
  • That's it, you're done, serve and enjoy!

Nutrition Facts : Calories 411.1, FatContent 18.9, SaturatedFatContent 9.5, CholesterolContent 54.3, SodiumContent 28.8, CarbohydrateContent 42, FiberContent 4.9, SugarContent 30.6, ProteinContent 3.5

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From familysearch.org
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