31 Day Blog Challenge |Day 27

blog challenge


I don’t have a sweet tooth, but there are some things that I really do love. I love them even more when homemade! So, here is a recipe for my favourite trifle:



  • 160g/ 6 oz Madeira, sponge or pound cake, halved and cut into thick slices
  • Or
  • 1 160g packet trifle sponges
  • 3 tbsp sweet sherry
  • 1 x 135g block jelly made up to one pint
  • 300g/10 oz fresh strawberries or raspberries, or defrosted frozen ones plus a few extra for decoration.
  • 500ml/ 2 cups thick home made custard following this recipe or,
  • 1 500 ml packet ready made custard.
  • 500ml/ 2 cups double or whipping cream, softly whipped
  • Handful flaked almonds, toasted (optional)


Serves 6
The trifle can be made in one large glass dish or into individual glasses

  • Line the bottom of the dish or glasses with the cake slices or trifle sponges.Sprinkle with the sherry and leave to soak for 5 minutes.
  • If using fresh strawberries, slice thickly (reserve a few for decoration), if using frozen leave whole. Otherwise, lay the fruit evenly over the cake. Press lightly with a fork to release the juices.
  • Pour over the liquid jelly making sure it covers the sponge. Place the dish into the refrigerator and leave until the jelly is set.
  • Once set, spoon over the custard, again in a thick layer.
  • Finally, finish with a thick layer of whipped cream either spooned over or piped using a piping bag.
  • Decorate with strawberry slices or raspberries and toasted, flaked, almonds if using.

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