Sherry Trifle

Puddings and Desserts  

Ingredients

1 packet Sponge finger biscuits
Sherry
Raspberry jam
1 tin Tinned cherries
Walnuts

Custard

2 Tbsp Custard powder
570 ml Milk
1 Tbsp Granulated white sugar

Topping

275 ml Double cream

Method

Make the custard following the instructions on the custard powder tin. Add a little cold milk to the custard once it is cooked to thin it a little. A sprinkle of sugar over the top will help to prevent a skin forming.

Spread a little jam over each finger biscuit and lay it on a plate or shallow dish. When the plate or dish is full, pour over some sherry and allow to soak in a little. If you use too much sherry, the biscuits may disintegrate. The amount of sherry used is according to personal taste - I prefer not to use too much. Place a layer of biscuits in the serving dish, sprinkle with half the cherries and some nuts and then cover with half the custard. Repeat with the rest of the biscuits, cherries and nuts to make a second layer and then pour over the remaining custard. Make sure the biscuits are completely covered by custard.

Place the trifle in the fridge to set. Before serving, whip the cream and cover the trifle with the whipped cream. Decorate with nuts if required.

Notes

Any type of jam can be used in place of raspberry jam.

The walnuts can be omitted or replaced with another kind of nut eg pecans.

Single or whipping cream can be used in place of double cream.

When making the custard for trifle, I find that if I am careful to use as little milk as possible to mix the custard powder initially and ensure that I wait for the milk to start rising in the pan before pouring it over the custard powder while stirring rapidly to prevent lumps, I do not have to return the custard to the pan to thicken and cook it. If it does not thicken then this is necessary. If you do get lumps in the custard, just sieve it.

24 Sep 2023
Shirl Seath