English Trifle

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch cake pan.
2. In large bowl, cream together margarine and 1/2 cup sugar. Beat in eggs, one at a time. Combine flour, baking powder and salt. Fold dry ingredients into butter mixture. Pour into prepared pan.
3. Bake 25 minutes, or until cake springs back when lightly touched in center. Cool in pan for five minutes, then remove from pan and cool completely on wire rack. Cut into narrow pieces about 1 1/2 inches by 4 inches. Set aside.
4. In large bowl, beat cream with electric mixer until soft peaks form. Beat in 1/4 cup sugar and vanilla and continue to beat until stiff peaks form. Set aside.
5. Prepare vanilla pudding according to package directions. Set aside.
6. To Assemble Trifle: Brush each piece of cake with raspberry jam. Use half the cake pieces to line the bottom of a trifle bowl or other glass serving dish. Sprinkle half of the sherry over cake. Layer half the peaches, strawberries and blueberries on top. Cover with half the pudding and a third of the whipped cream. Repeat layers with remaining cake, sherry, fruit and pudding. Top with remaining whipped cream. Chill in refrigerator at least 30 minutes before serving.

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Reviews (13)

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57

FRAN

Jan. 3, 2004

"The cake was a shortcake type, which held up well and offered a perfect textural contrast. I used raspberries in place of strawberries because I was lucky enough to happen upon them. Two college athle..." See moretes and the rest of the group agreed it was excellent. One tip, which was taught to me by my aunt many years ago when cooking vanilla pudding or custard as a filling: Cook it with a piece of lemon rind/zest. It offers a subtle dimension to the filling that is delightful, and was effective here. Also, I was low on sherry and substituted with Amaretto. No complaints!"

39

Linda

Nov. 20, 2008

"This was ok. Real English Trifle is made with a custard not instant pudding. substitute the pudding with Birds instant custard which you can buy at many grocery or specialty stores, or make your own..." See more custard. This makes the recipe more authentic and tastier."

29

crfisch

Oct. 8, 2003

"Excellent recipe. I substituted Amaretto for the Sherry, and used strawberries and blueberries for the fruit. For the raspberry jam, I used a gourmet raspberry dessert filling. The cake was a nice ..." See moreshortbread, not too sweet and had great texture. It didn't rise much for me either. Would make again for our Sunday dinner crowd."