If you’re a bit bored of Christmas pudding year after year after year, you might like this recipe for a delicious trifle. It comes from our secret family cookbook. Well, Ted’s mum’s cookbook actually. That aside, it’s a belter.
Why not give it a go and send us your pictures of the finished result? Or, if you’re a whiz in the kitchen, send in your own recipes and we’ll post them.
To make the trifle, you’ll need:
1/3 cup sugar, 3 cups low-fat milk, 3 tablespoons cornstarch, 2 eggs, 1 tablespoon real vanilla extract, 1Ib plain sponge cake, strawberry jelly, 1/3 cup sherry, fresh raspberries and strawberries, 1 cup heavy whipped cream, sliced toasted almonds.
1. Place sugar and cornstarch into a saucepan and whisk in the eggs and milk. Cook over a moderate heat whilst stirring until custard mixture begins to boil.
2. Remove from heat and stir in vanilla. Leave to stand for 5-10 minutes.
3. In the meantime, slice the sponge cake into 12×3 inch fingers, and slice the strawberries.
4. In the trifle dish or large bowl, build up alternative layers of sponge fingers, fruit and custard mix. Be sure to drizzle each layer of sponge with sherry. When two thirds full, pour over remaining custard mix.
5. Top with chopped almonds and whipped cream. Cover and allow to stand in refrigerator for several hours or overnight
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