serves 4 to 6
fat for greasing
4 individual trifle sponges
2 oz (50 g) cut mixed peel
2 oz (50 g) seedless raisins
25 g (1 oz) currants
400 ml/7 fl oz milk
3 eggs, beaten
few drops of vanilla essence
3 tbsp (60 ml) redcurrant jelly
1. Grease a 13 cm (5 inch) round cake tin.
2. Cut the cake vertically into 1 cm (1/2 inch) slices.
3. In a bowl, mix the peel, raisins and currants together.
4. Put the cake and fruit into the prepared cake tin in alternate layers.
5. In a saucepan, warm the milk to about 65°C/150°F; do not let it approach boiling point.
6. Meanwhile, mix the beaten eggs with a few drops of vanilla essence in a bowl. Stir in the warm milk.
7. Strain the custard mixture over the cake and fruit layers. Leave to stand for 1 hour.
8. Prepare a steamer or half fill a large saucepan with water and bring to the boil.
9. Cover the top of the cake tin with greased greaseproof paper or foil and secure with string. Put the tin in the perforated part of the steamer, or stand it on an old saucer or plate in the saucepan of boiling water. The water should come halfway up the sides of the tin. Cover the pan tightly and steam the pudding over gently simmering water for 1 hour.
10. Remove the cooked pudding from the steamer and leave to stand for a few minutes.
11. Meanwhile put the redcurrant jelly in a small saucepan and warm through until melted.
12. Turn the pudding out on to a warmed dish, pour the jelly over and serve at once.