Traditional fruit trifle
About the bake
This lovely traditional British dessert is perfect for a special celebration or simply a grand way to end a Sunday lunch. If you do not have time to make all the elements for this amazing trifle you can use ready-made sponge trifle cake or ready-made custard. You could also try making the sponge in advance if you don't have time to do it all on one day.
Ingredients
For the trifle sponge
- 125gButter (unsalted) (at room temperature)
- 125gSilver Spoon White caster sugar
- 2Egg(s) (free range) (large)
- 2 tspAlmond extract
- 125gAllinson's Self Raising Flour
For the fruit layer
- 4 tbspStrawberry jam
- 100mlSherry
- 1 tbspBrandy
- 300gBlackberries
- 300gRaspberries
- 300gStrawberries
- 85gAlmonds (flaked)
For the custard layer
- 280mlDouble cream
- 25gSilver Spoon White caster sugar
- 3Egg yolk(s) (free range)
- 1 tspCornflour
For the syllabub topping
- 100mlSherry
- 1 tbspBrandy
- 1Lemon (juice only)
- 50gSilver Spoon White caster sugar
- 300gDouble cream
Method
Step 1
For the sponge layer: Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and baseline an 18cm square cake tin with baking paper.
Step 2
Cream the butter and the sugar together in a bowl until pale and fluffy.
Step 3
Beat in the eggs, a little at a time, and stir in the almond extract.
Step 4
Fold in the flour using a large metal spoon, adding a little milk if necessary to loosen.
Step 5
Spoon the mixture into the cake tin and gently spread out with a spatula. Place in the oven for about 20 minutes until well risen and golden brown.
Step 6
Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack.
Step 7
Spread the jam over the sponge and cut into small squares. Use the sponge to line the base of a deep glass trifle dish.
Step 8
Spoon over the sherry and brandy and leave to soak for a few minutes.
Step 9
Sprinkle over the fruit and flaked almonds.
Step 10
For the custard layer: Blend together 25g of the sugar, egg yolks and cornflour. Heat the double cream in a small pan. When the cream is hot but not boiling add to the egg mixture and mix thoroughly.
Step 11
Pour back into a clean pan and heat gently, stirring continuously until the custard has thickened. Cover with parchment paper and leave to cool.
Step 12
When cool, spoon over the fruit layer.
Step 13
For the syllabub topping, place the sherry, brandy and lemon juice into a bowl and stir in the sugar until it dissolves.
Step 14
Pour in the cream. Whisk together using a wire balloon whisk until it holds its shape. Don't over-whisk as the cream may split.
Step 15
Spoon the syllabub over the trifle and sprinkle with additional blueberries, raspberries and toasted flaked almonds.
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