Traditional Trifle

By Annette Coleman,2014-12-08 10:34
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Traditional Trifle

    Traditional Trifle


    4tbsp raspberry jam

    300g bar Madeira cake; thickly sliced and halved (you can use a standard component)

    300g raspberries tinned or defrosted frozen ones are fine

    4-6tbsp fruit juice (from the raspberries if desired)

    2tbsp custard powder

    1tbsp caster sugar

    500ml / 1 pint whole milk

    420ml (approx) double cream

    A handful of flaked almonds, toasted


    1. Spread a little jam on each slice of cake and arrange on the bottom

    of either one large dish or small dishes.

    2. Spoon over the raspberries (reserving a few for decoration) and

    squish down a little with a fork.

    3. Sprinkle over the fruit juice

    4. Put the custard powder and sugar into a bowl and mix with 2tbsp of

    cold milk.

    5. Heat the rest of the milk in a pan until boiling, and then gradually

    pour over the custard mix, stirring all the time. Return to the pan

    and simmer for a few minutes until thickened.

    6. Leave the custard to cool to room temperature (stirring the

    custard and standing the pan in a bowl of cold water will speed this


    7. Spoon the cooled custard over the raspberries.

    8. Chill for 30 minutes.

    9. Softly whip the cream and dollop / pipe over the custard.

    10. Decorate with the almonds and raspberries.

Top Tips:

    Think how you can reduce the fat content by changing the ingredients, the quantities of ingredients used and by varying the thickness and types of layers in the trifle.

Per serving:

    678 kcalories, protein 8.2g, carbohydrate 51.6g, fat 49.1g, saturated fat 26.5g, fibre 2g, salt 0.67g

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