Sherry trifle

Name: Sherry trifle
Total time: 30 min
Yield: serves 6
Ingredients: raspberry jam 4 tbsp; madeira or lemon cake 300g bar cake, thickly sliced and halved; raspberries 300g, plus extra for decoration; sweet sherry 4-6 tbsp; custard powder 2 tbsp; caster sugar 1 tbsp; milk 500ml; double cream 284ml pot and 142ml pot; flaked almonds a handful, toasted

30 minutes + chilling
serves 6
A little effort

Sherry trifle is a classic family favourite. Michelin-starred chefs such as Gary Rhodes have been known to add Bird’s to their custard to bump up its custardyness. And though the jury is out on whether or not to include jelly, there can be no trifle without proper thick custard.

By Alex Crossley

March 25, 2015 at 3:05 pm

Ingredients

raspberry jam 4 tbsp
madeira or lemon cake 300g bar cake, thickly sliced and halved
raspberries 300g, plus extra for decoration
sweet sherry 4-6 tbsp
custard powder 2 tbsp
caster sugar 1 tbsp
milk 500ml
double cream 284ml pot and 142ml pot
flaked almonds a handful, toasted

Method

Step 1

Spread a little jam on each slice of cake. Arrange on the bottom of a glass dish. Spoon over the raspberries and squish down a little with a fork then sprinkle over the sherry. Put the custard powder and sugar into a bowl and mix in 2 tbsp of the milk. Heat the rest of the milk then gradually pour over the powder, mixing all the time. Return to the pan and simmer for a few minutes until thickened.
Step 2

Leave custard to cool to room temperature then spoon over the raspberries. Chill for 30 minutes. Softly whip the cream and dollop over the custard. Scatter over the almonds and raspberries then chill for an hour before serving.

Love sherry? Read our brilliant guide to food and sherry pairing here