This easy trifle recipe has all the classic components - madeira cake, raspberry jam, double cream and a proper thick custard. Add a few tablespoons of sweet sherry and you have a gorgeous grown-up dessert, perfect for festive entertaining.
- Serves: 6 persons
- 4tbsp raspberry jam
- 300g bar cake madeira or lemon cake, thickly sliced and halved
- 300g raspberries, plus extra for decoration
- 4-6 tbsp sweet sherry
- 2tbsp custard powder
- 1tbsp caster sugar
- 500ml milk
- 284ml pot and 142ml pot double cream
- a handful flaked almonds, toasted
Step 1Spread a little jam on each slice of cake. Arrange on the bottom of a glass dish. Spoon over the raspberries and squish down a little with a fork then sprinkle over the sherry. Put the custard powder and sugar into a bowl and mix in 2 tbsp of the milk. Heat the rest of the milk then gradually pour over the powder, mixing all the time. Return to the pan and simmer for a few minutes until thickened.
Step 2Leave custard to cool to room temperature then spoon over the raspberries. Chill for 30 minutes. Softly whip the cream and dollop over the custard. Scatter over the almonds and raspberries then chill for an hour before serving.