sherry trifle

Sherry trifle

  • 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.

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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 

Nutritional Information

  • Kcals 678
  • Fat 49.1g
  • Saturates 26.5g
  • Carbs 51.6g
  • Fibre 2g
  • Protein 8.2g
  • Salt 0.67g
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