English Trifle Recipe

Ingredients :

85g (3 oz) packet port wine jelly crystals

2 tbsp custard powder

1 tbsp caster (superfine) sugar

500ml (2 cups) milk

250g (9 oz) Madeira (pound) cake, cut into cubes

80ml (1/3 cup) sherry

425g (15 oz) tinned sliced peaches in syrup

whipped cream and toasted flaked almonds

Method :

Dissolve the jelly in 500ml (2 cups) boiling water. Pour into a shallow dish and refrigerate until set. Cut into bite-sized cubes. Combine the custard powder and sugar, and gradually stir in the milk until smooth. Stir over medium heat for 5 minutes, or until the mixture boils and thickens. Remove from the heat and cover the surface with baking paper to prevent a skin forming. Put the cake cubes in a 1 liter (4 cup) glass bowl and sprinkle them with the sherry. Drain the peaches, reserving half the syrup. Brush the syrup over the cake, then pour half the custard over the cake. Top with the jelly, peaches and remaining custard. Smooth the whipped cream over the top and sprinkle with almonds. Refrigerate overnight.

Serves 6

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