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!
Ingredients
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
Method
- 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.