Tuesday, July 15, 2008

Quick Sherry Trifle

This is a family recipe, and tastes amazing. Although it is not really sutable if you have to drive home... Anyway, the following steps make enough trifle to fill my large plastic bowl (about 4 L big):
  1. Add maderia cake, or jam swiss roll, slices to cover the bottom and sides of the bowl. Seems to work better if the cake is stale!
  2. Now moisen the cake with sherry until it sill soak up no more
  3. Drain two tins of fruit cocktail, and put to one side
  4. Mix up one pack of fruit jelly (to match the fruit you add) that should make 1pt of jelly. I added a small amount of water, heated in the microwave (as per the packet!) and then added the syrup from the fruit cocktail, and a good bit more of the sherry. Now it is important to add too much liquid so that it doesn't set too hard. Probably add around 1.25 to 1.5 pints for a 1 pint jelly.
  5. Now add the fruit into the jelly mix and pour over the cake base, making sure all the cake is covered up.
  6. Now put this into the fridge until it has set
  7. Now about one or two hours before you want to eat the trifle get some thick fresh custard (at least 1 pint) and pour that over the top of the jelly mixture to make a nice thick layer.
  8. Now whip some double cream (at least 1 pint) so it is fairly firm and carefully spoon over the cream (so you get two clear layers!)

I like to decorate the top with some coloured sugar strands and glace cherries, it is really tasty and reminds me of home!