Best 3 Traditional English Trifle Recipes

TRADITIONAL ENGLISH SHERRY TRIFLE - STRICTLY FOR THE GROWN UPS!

Steps:

• Split the sponges in half then spread each half thinly with raspberry jam.
• Sandwich each half back together and cut into quarters.
• Place in the base of three and a half pint (2 litre) glass trifle bowl.
• Sprinkle the sherry over the sponges and spoon over the partially thawed raspberries and their juice.
• Roughly crush the ratafia biscuits and sprinkle over the raspberries.
• Chill for 3-4 hours.
• Place the milk and vanilla pod in a small pan and slowly bring to just below boiling point.
• Transfer to a heatproof jug and leave to infuse for 10 minutes.
• Remove the vanilla pod from the milk.
• Place the egg yolks, cornflour and sugar in a bowl and whisk together.
• Whisk in the milk, then strain the liquid back into the rinsed pan through a fine sieve.
• Cook over a gentle heat , stirring constantly until the custard starts to thicken, being careful not to allow to boil.
• Cook gently for two minutes unit the custard is a thick pouring consistency.
• Quickly pour the custard into a cold bowl to prevent further cooking.
• Sprinkle the surface with a thin coating of caster sugar to prevent a skin forming.
• Set aside and leave to cool.
• Spoon the cold custard onto the raspberries in the trifle bowl, spreading to the edges with a palette knife.
• Gently whip the cream until it nearly holds its shape, then spoon three quarters of it on top of the custard and carefully spread to the sides of the bowl.
• Whip the remaining cream until it holds it shape.
• Pipe swirls of cream around the top of the bowl and decorate with flaked almonds and cherries, silver dragees or raspberries.

TRADITIONAL ENGLISH TRIFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch cake pan.
• In large bowl, cream together margarine and 1/2 cup sugar. Beat in eggs, one at a time. Combine flour, baking powder and salt. Fold dry ingredients into butter mixture. Pour into prepared pan.
• Bake 25 minutes, or until cake springs back when lightly touched in center. Cool in pan for five minutes, then remove from pan and cool completely on wire rack. Cut into narrow pieces about 1 1/2 inches by 4 inches. Set aside.
• In large bowl, beat cream with electric mixer until soft peaks form. Beat in 1/4 cup sugar and vanilla and continue to beat until stiff peaks form. Set aside.
• Prepare vanilla pudding according to package directions. Set aside.
• To Assemble Trifle: Brush each piece of cake with raspberry jam. Use half the cake pieces to line the bottom of a trifle bowl or other glass serving dish. Sprinkle half of the sherry over cake. Layer half the peaches, strawberries and blueberries on top. Cover with half the pudding and a third of the whipped cream. Repeat layers with remaining cake, sherry, fruit and pudding. Top with remaining whipped cream. Chill in refrigerator at least 30 minutes before serving.

TRADITIONAL ENGLISH TRIFLE

Steps:

• Bring the milk and 10fl oz of the cream to the boil in a non-stick pan.
• Beat the egg yolks, cornflour and sugar together in a bowl, then gradually whisk in the hot milk and cream.
• Return the mixture to the pan and cook over a low heat, stirring constantly, for about ten minutes, until the mixture has thickened enough to coat the back of a spoon. Take care not to let it boil as it will curdle.
• Transfer the custard to a bowl and leave to cool.
• Arrange a single layer of the cake slices over the base of the bowl.
• Spread the layer with 2 tbsp of raspberry jam and lay another layer of cake on top (you might not need to use all the cake).
• Spread the second layer with another 2 tbsp of raspberry jam and sprinkle over the sherry.
• Pour the custard over the cake, cover with clingfilm and chill for at least three hours.
• Whip the remaining cream into soft peaks.
• Uncover the trifle, spoon over the cream and return it to the fridge until you are ready to serve.
• Decorate however you wish, hundreds and thousands and halved glace cherries are traditional.