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Old English Trifle Recipe

Old English Trifle Recipe

Old English Trifle

Prep Time ~ 30 mins Cooking Time ~ 30 mins
Approx Cost ~ £5.00 Difficulty ~ Easy
Freeze ~ No Serves ~ 6

Tip ~ To cool the custard quickly, sit the base of your saucepan in a bowl of cold water, be careful not to get any water in the custard!


569ml / 1 pint milk

½ vanilla pod

2 medium eggs, plus 2 egg yolks

1 tablespoon cornflour

30ml / 2 level tablespoons caster sugar

8 trifle sponges

175g / 6oz raspberry or strawberry jam

100g / 4oz macaroons, lightly crushed

100ml / 4floz medium sherry

300ml / 10floz double cream

40g / 1 ½ oz flake almonds, toasted


  • Bring the milk to the boil with the vanilla pod. Remove from the heat, cover and leave to infuse for 20 minutes.
  • Beat together the eggs, egg yolks, cornflour and sugar and strain onto the milk.
  • Cook gently, without boiling and stirring until the custard thickens slightly. Pour into a bowl; cover the surface directly with cling film and allow cool.
  • Split the sponge cakes horizontally and spread with jam, cut up and place in the base of a serving dish with the macaroons.
  • Spoon over the sherry and leave to soak.
  • Pour over the cold custard.
  • Lightly whip the cream and spread over the top of the custard.
  • Decorate with the flaked almonds and some fresh raspberries if available.