English Trifle
A perfect trifle should be a rich confection of fruit, light sponge, alcohol, real egg custard and whipped cream: The recipe has altered little over the centuries - at one time the custard was topped with syllabub, and fruit has not always been included.
Ingredients
- 4 trifle sponges
- 4 tbsp cherry jam
- 15 ratafia biscuits
- 4 tbsp sherry
- 2 bananas peeled and sliced
- grated rind and juice of 1/2 lemon
- 8 oz cherries stoned
- 3/4 pint fresh milk
- 3 eggs
- 2 oz caster sugar
- 5 floz fresh double cream
- glace cherries to decorate
- 1 oz chopped nuts toasted, to decorate
Instructions
- Cut the trifle sponges in half and spread with jam, then sandwich together. Arrange in the base of a glass serving dish.
- Cover with ratafias and sprinkle with sherry. Coat the bananas in lemon juice. Arrange the bananas and cherries on top of the ratafias.
- Heat the milk in a medium saucepan until almost boiling. in a large bowl, whisk together the eggs, lemon rind and sugar until pale, then pour on the hot milk, stirring continuously.
- Return to the saucepan and heat gently, stirring continuously, until the custard thickens enough to coat the back of a wooden spoon. Do not allow to boil. This takes about 20 minutes. Set aside to cool.
- Pour the custard over the trifle and leave until cold.
- Whip the cream until stiff and pipe on the top of the trifle and decorate with glace cherries and nuts.
Calories: 771 kcal
Carbohydrates: 133 g
Protein: 14 g
Fat: 21g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 248 mg
Sodium: 956 mg
Potassium: 462 mg
Fiber: 3 g
Sugar: 80 g
Vitamin A: 718 IU
Vitamin C: 6 mg
Calcium: 194 mg
Iron: 5 mg