Recipes sent in by members of WOSIB Critters' Garden

Traditional English Trifle

sent in by Dianne

To make a classic English trifle you will need :

1 portion of Custard (click here for recipe) - cooled
½ pint / 275ml whipping cream
2 packs Jelly (jello in the USA) in a flavour to match the fruit you choose
1 tin of fruit (e.g. mandarins, raspberries, mixed fruit cocktail, etc.)
either 1 pack boudoir biscuits or 1 plain sponge cake (this is a good way of using up stale cake if you ever have such a thing!)
optional : sweet sherry or your favourite liqueur
Chopped nuts, hundreds-and-thousands, chocolate strands, or whatever you want to decorate it with!
You also need a large (preferably glass) bowl to make and serve the trifle in

Put the tinned fruit in a sieve or colander and set aside to drain well, saving the juice.

Make up the jelly/jello according to the instructions on the pack and leave to cool but not set; whip the cream until very thick.

If using sponge cake, cut into slices around ½ inch / 1 cm thick. Line the bottom and sides of the bowl with the boudoir biscuits or sponge slices and sprinkle with the sherry or liqueur if using, and some of the juice from the fruit and allow it to soak in.

Put the drained fruit in the bowl, on top of the sponge, and pour in the cooled jelly/jello. Cover and put the bowl in the refrigerator until set.

Carefully pour or spoon on the custard, smooth the surface and put back into the refrigerator until the custard sets.

Top with the whipped cream and decorate as wished!

My family's favourite combination is raspberries (fresh, frozen or tinned!) and red jelly, with grated chocolate and chocolate leaves on the top, and chocolate liqueur in the sponge layer!

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