Ingredients
-
1
-
1
-
1/2
-
1
-
100
-
1
-
1/4 - 1/2
-
50
-
-
-
-
-
-
-
Directions
Traditional English Trifle, This is the absolutely traditional version of the delicious and easy-to-make dessert which graces the Sunday lunch-table of many a British family across the country You could call it an adult trifle, as it is made without jello, but with lots of sherry, which makes it totally irresistable and more-ish – a can’t go wrong recipe For people outside the UK, the trifle sponges can probably be bought from a specialist store selling British food, but the custard powder is available in regular supermarkets
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Steps
|
1
Done
|
Slice the Cake Into Slices Measuring About 3 X 2 X 1/2 Inches, or Whatever Is Convenient, and Spread Each Slice With a Little Strawberry Jam. |
|
2
Done
|
Layer in a Glass Dish, Leaving No Significant Gaps. |
|
3
Done
|
Pour Sherry Over to Soak Sponge. |
|
4
Done
|
Spread Frozen Raspberries Over Sponge, Followed by Sliced Peaches. |
|
5
Done
|
Make Up Custard, Cool Slightly and Pour Over All. |
|
6
Done
|
Allow to Cool in Fridge. |
|
7
Done
|
When Set, Whip Cream and Layer on Top of Custard. |
|
8
Done
|
Chill For at Least Half an Hour. |
|
9
Done
|
Toast the Almonds and Scatter Over. |
|
10
Done
|
That's It, You're Done, Serve and Enjoy! |
