Trifle is the quintessential pudding that has graced British tables for centuries. This version is a quick sherry trifle. Unlike the traditional trifle, this one is made using ready-made custard or custard made with custard powder following the packet instructions; you can, of course, make your custard but then this would not be a quick one. Jelly is not always be used in a trifle but no trifle is complete without custard.
This recipe calls for strawberries but raspberries work just as well. Make sure any fruit you use is fresh, ripe and juicy and never use froze unless you really have to, they never quite taste the same.
Please Note: the addition of sherry is for adults only.
- 300g (10oz) Madeira or sponge cake, halved and cut into thick slices
- 300g (10 oz) fresh strawberries, frozen if you must but defrost thoroughly
- 6 tbsp sweet sherry (optional)
- 500ml (2 cups( thick custard, ready made or using custard powder
- 500ml ( 2 cups) double or whipping cream, softly whipped
- Handful, toasted, flaked almonds
The trifle can be made in one large glass dish or into individual glasses
- Line the bottom of the dish or glasses with the cake slices.
- Slice the strawberries if fresh and reserve a few for decoration (if using frozen, leave whole) then layer the remaining evenly over the cake. Press lightly with a fork to release the juices. Sprinkle with the sherry.
- Spoon over the custard, again in a thick even layer.
- Finish with a good thick layer of whipped cream either spooned over or piped using a piping bag.
- Decorate with strawberry slices and a few toasted, flaked, almonds.
Omit the sherry if serving to children.