The best trifle recipe – this is the one I use for Christmas/Boxing Day tea
serves 6 to 10 depending on how generous you’re feeling
Ingredients
4 trifle sponges
Approx one-third of a standard-size jar of black cherry jam
5 tablespoons dry madeira*
400g frozen raspberries
1 pint custard (ready made or fresh)
6 fl oz whipping cream
6 glacé cherries for decoration
1 large glass bowl or trifle dish
Method
- If you’re making fresh custard, make it now so it’s got a chance to cool slightly while you’re making the rest of the trifle.
- You need to line the base of your serving dish with jam sandwiches made from the trifle sponges so cut one sponge in half so it’s like two slices of bread, then spread a generous helping of jam on one of the slices. Stick the other slice back on top to make a jam sandwich. Spread another generous helping of jam on top of the sandwich. Cut the sandwich into three equal fingers and place in the bottom of your serving bowl on their sides.
- Repeat this process with the other 3 trifle sponges.
- Sprinkle the madeira evenly over the trifle sponges. You should find they soak it all up after a minute or two.
- Put the frozen raspberries evenly on top of the sponges.
- Pour the custard on top of the raspberries and gently twist the bowl backwards and forwards to encourage the custard to sink down between the raspberries.
- Cover the bowl with cling film and chill in the fridge for at least 2 hours but preferably overnight.
- Once the trifle has chilled, whip the whipping cream and spread over the top of the custard.
- Arrange the glacé cherries on top of the cream.
* If you prefer a non-alcoholic trifle you can use orange juice or apple juice instead.