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A great Trifle recipe for Sunday dinner!

Updated on December 30, 2013

Trifle recipe for all of those special dinners!

This is a great recipe for a traditional trifle for that all important Sunday dinner! This version doesn't use any jelly, so if you have a few vegetarians with you for dinner, there's no need to crack open the 'special jelly' (FYI, my girlfriend is a vegetarian, so i don't mean to mock anyone!).

I used to make this regularly but other things have gotten in the way, so I thought I'd share the love and let others enjoy this trifle. It does include custard... but no worries, I always used shop-bought custard, so no worries about needing the fresh stuff! But if you have time, fresh is always best! Just sit down and enjoy!

  • Prep time: 2 hours
  • Cook time: -105 min
  • Ready in: 15 min
  • Yields: approx. 8

Ingredients

  • 5 Trifle sponge cakes
  • 200 g of Raspberries (or more)
  • 5 tbsp Raspberry jam
  • 300 ml of Double cream
  • 3 Egg yolks
  • 30 g of Caster sugar
  • 60 g of Almonds

Instructions

  1. Spread raspberry jam onto each piece of sponge cake.
  2. Then break the sponge cakes into pieces and place in bottom of large glass bowl.
  3. Sprinkle over the fresh raspberries.
  4. Next make a custard by gently heating ONE carton of double cream in a small saucepan.
  5. While the cream is heating, beat the egg yolks with the sugar in a bowl until golden yellow and smooth, then strain into clean bowl.
  6. Now pour the warm cream into it, and stir like billyo! Return custard to saucepan on a low heat and stir gently while it thickens. It should be thick enough to coat the back of a metal spoon - then remove it from the heat and leave to cool down.
  7. Pour the cooled custard over the sponge cakes. Whip the other carton of cream, but not too stiffly, and spread over the custard.
  8. Sprinkle with the flaked almonds, and chill for a couple of hours before scoffing!
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Question time!

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Do you have any improvements? - Please share them all!

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    • profile image

      seahorse60 3 years ago

      I don't have any improvements to suggest, it looks delicious just as it is. I could eat a portion right now!

    • Zeross4 profile image

      Renee Dixon 3 years ago from Kentucky

      Sounds delicious, I love raspberry!

    • kerbev profile image

      kab 3 years ago from Upstate, NY

      Looks beautiful!

    • profile image

      othellos 4 years ago

      Sounds yummy and easy to make. Some liqueur on the sponge will definitely improve its taste. Appreciate you sharing the recipe.

    • daranth profile image
      Author

      daranth 5 years ago

      @Elsie Hagley: I would've included the sherry but it's not for everyone! hehe...

    • intermarks profile image

      intermarks 5 years ago

      A beautiful and delicious cakes. Nice!

    • Elsie Hagley profile image

      Elsie Hagley 5 years ago from New Zealand

      No, your recipe is just fine, that's how I make it,only I use sherry, but it's usually for special occasions like Christmas and Easter. Must try making it more often.

    • daranth profile image
      Author

      daranth 5 years ago

      @Rymom28: You don't know what your missing! I always recommend this as a great simple recipe... but add anything you like into it! You could make a berry trifle with lots of berries and berry jelly... mmmm!

    • Rymom28 profile image

      Rymom28 5 years ago

      I've never tried one of these before, looks I will have to now that you provided the recipe!

    • kerbev profile image

      kab 5 years ago from Upstate, NY

      Such a pretty dessert.

    • iamraincrystal profile image

      Rosyel Sawali 5 years ago from Manila Philippines

      Looks yummy!!! yum yum yum ^_^

    • daranth profile image
      Author

      daranth 5 years ago

      @LynetteBell: It's one of life's must-haves!

    • LynetteBell profile image

      LynetteBell 5 years ago from Christchurch, New Zealand

      Love trifle!

    • Keith J Winter profile image

      Keith Winter 5 years ago from Spain

      I like trifle with the sponges soaked in sherry.