Traditional Trifle

This is a real trifle made with proper custard – a bit extravagant but well worth it.

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  Serves 6-8

Ingredients
3 egg yolks
1 pint (570 ml) double cream
1 oz (25 g) caster sugar
1 level teaspoon cornflour
5 trifle sponge cakes
2 oz (50 g) flaked almonds, lightly toasted
some raspberry jam
2 fl oz (55 ml) sherry
8 oz (225 g) fresh or frozen raspberries
2 small bananas, peeled and sliced thinly

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Equipment
You will also need a large glass bowl.

This recipe is taken from Delia Smith’s Complete Cookery Course, Delia Smith’s Complete Illustrated Cookery Course and The Evening Standard Cookbook.

Method

Break the sponge cakes in pieces and spread a little raspberry jam on each piece. Then put them into a large glass bowl and sprinkle the raspberries and sherry over them, giving everything a good stir to soak up the sherry. To make the custard, heat ½ pint (275 ml) of the double cream in a small saucepan. Blend the egg yolks, sugar and cornflour together thoroughly in a basin, and when the cream is hot, pour it over the egg mixture, stirring the whole time. Now return the custard to the saucepan and stir over a very low heat until thick, them remove it and allow to cool. Slice the bananas, sprinkle them in amongst the raspberries and pour the custard over the sponge cakes. Whip up the remaining ½ pint (275 ml) of cream and spread it over the top. Decorate with the flaked almonds. Cover and chill for 3 or 4 hours before serving.

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