Trifle

Trifle

By
From
Gran's Kitchen
Photographer
Sally Greer

“If we were eating custard on its own, I would stir it for a few minutes with a sprig of fresh peach leaves from the orchard to add flavour, and then pour it into bowls, adding a teaspoon or two of freshly made jam in the centre of each.” - Dulcie

Sponge

Ingredients

Quantity Ingredient
3 eggs
pinch salt
170g sugar
115g flour
1 teaspoon baking powder
55g melted butter
2 tablespoons boiling water

Filling

Quantity Ingredient
raspberry jam
whipped cream
375g bottled peaches
stewed fruit juices or sherry
flaked almonds, for decoration

Custard

Quantity Ingredient
3 tablespoons custard powder
1 egg
3 tablespoons sugar
600ml milk

Method

  1. To make the sponge, beat eggs with salt then slowly add sugar and beat until thick. Gently fold in sifted flour and baking powder. Lastly add melted butter and boiling water. Bake in greased square tin for 25-30 minutes at 190°C.
  2. To make the custard, place custard powder, egg and sugar into bowl. Mix in enough milk to make a smooth paste. Heat remaining milk until nearly boiling. Add custard paste to milk, stirring constantly until thick. Do not boil. Set aside to cool.
  3. Cut cold sponge cake into squares and spread with raspberry jam. Place cake into glass dish. Place peaches on top of sponge, add enough sherry or fruit juice to soften sponge and then pour over the cooled custard. Cover with whipped cream. Decorate with almonds.
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