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Traditional English Trifle Recipe

September 24th, 2013 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1packetsingle trifle sponge cakes(or a ready-made pound cake or similar)
  2. 1pint englishcustard, made from bird custard powder
  3. 1/2pintwhipping cream(heavy)
  4. 1 (400 g)packagefrozen raspberries(better than fresh)
  5. 100gstrawberry jam
  6. 1 (400 g)canpeach slices or2very ripefresh peaches, skinned and sliced
  7. 1/4-1/2pintcooking sherry
  8. 50gsliced almonds, toasted

DIRECTIONS

  1. 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.
  2. Layer in a glass dish, leaving no significant gaps.
  3. Pour sherry over to soak sponge.
  4. Spread frozen raspberries over sponge, followed by sliced peaches.
  5. Make up custard, cool slightly and pour over all.
  6. Allow to cool in fridge.
  7. When set, whip cream and layer on top of custard.
  8. Chill for at least half an hour.
  9. Toast the almonds and scatter over.
  10. That’s it, you’re done, serve and enjoy!

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