Sherry Trifle
Instructions:
- This is the one I make most often. I use a can of thick cream for the top, but you can use whipping cream whisked enough to thicken but not too stiff. It is much easier to make the custard with custard powder rather than the egg version, as it thickens more readily and still tastes delicious.
- 6 trifle sponges, or the equivalent amount of homemade sponge cake
- 300g canned strawberries or raspberries
- 5 tablespoons pale cream sherry
- For the custard
- 600ml whole milk
- 2 rounded tablespoons custard powder
- 1 tablespoon sugar
- To finish
- 1 x 280g or 2 x 170g cans sterilised thick cream
- 1 chocolate Flake
- 6–8 glacé cherries
- Arrange the sponges in the bottom of a trifle bowl. Break them up slightly to fit if necessary.
- Spoon over the fruit and enough juice to moisten the sponge.
- Pour in the sherry and leave to soak.
- To make the custard
- You can also use a 170g can of evaporated milk made up to 600ml with a mixture of milk and water. This makes the custard taste even creamier.
- In a jug, mix 4 tablespoons of milk with the custard powder and sugar to make a paste. Heat the rest of the milk in a saucepan.
- When the milk starts to simmer, pour in the custard powder paste, whisking well to get rid of any lumps.
- Once thickened, pour the custard back into the jug and allow it to cool completely before using in the trifle.
- To finish the trifle
- Spoon the custard over the fruit base.
- Shake the can of cream, open and smooth it over the custard.
- Crush the chocolate Flake before opening, then sprinkle over the top of the trifle. Decorate with the glacé cherries.