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.
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.
Ingredients
For the trifle sponge
- 125g Butter (unsalted) (at room temperature)
- 125g Silver Spoon White caster sugar
- 2 Egg(s) (free range) (large)
- 2 tsp Almond extract
- 125g Self-raising white flour
For the fruit layer
- 4 tbsp Strawberry jam
- 100ml Sherry
- 1 tbsp Brandy
- 300g Blackberries
- 300g Raspberries
- 300g Strawberries
- 85g Almonds (flaked)
For the custard layer
- 280ml Double cream
- 25g Silver Spoon White caster sugar
- 3 Egg yolk(s) (free range)
- 1 tsp Cornflour
For the syllabub topping
- 100ml Sherry
- 1 tbsp Brandy
- 1 Lemon (juice only)
- 50g Silver Spoon White caster sugar
- 300g Double cream
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
For the trifle sponge
- 125g Butter (unsalted) (at room temperature)
- 125g Silver Spoon White caster sugar
- 2 Egg(s) (free range) (large)
- 2 tsp Almond extract
- 125g Self-raising white flour
For the fruit layer
- 4 tbsp Strawberry jam
- 100ml Sherry
- 1 tbsp Brandy
- 300g Blackberries
- 300g Raspberries
- 300g Strawberries
- 85g Almonds (flaked)
For the custard layer
- 280ml Double cream
- 25g Silver Spoon White caster sugar
- 3 Egg yolk(s) (free range)
- 1 tsp Cornflour
For the syllabub topping
- 100ml Sherry
- 1 tbsp Brandy
- 1 Lemon (juice only)
- 50g Silver Spoon White caster sugar
- 300g Double cream