olks add a teaspoon of English or Dijon mustard, a pinch
repare custard powder (any custard recipe) or Vallergas has custard powder
Cut the trifle sponges in half and spread
f cake mixture into a trifle dish or large bowl (about
n, around a 4-quart trifle bowl or a deep glass
Break up ladyfingers and line bottom of trifle bowl.
Pour sherry over ladyfingers.
Cover ladyfingers with raspberry preserves.
Cover preserves with raspberries.
Distribute peaches over entire layer of raspberries.
Spread cooked and cooled custard over peaches.
Distribute sliced bananas over custard. Spread whipped cream over bananas and garnish with cherries and almonds.
Refrigerate until ready to serve.
Make one envelope of English custard mix according to package
he bottom of a large trifle bowl. Drizzle sherry over cake
Prepare Sugar Biscuits (recipe#59864): Brush tops of frozen
n the bottom of a trifle bowl.
Layer 1/2
ours or overnight.
Unmold trifle onto serving plate. In small
Bake cake as directed on package and let cool.
Cut into slices or cubes.
Prepare pudding according to package directions.
Fold whipped topping into pudding, mixing well.
Cover bottom of trifle dish with cake pieces.
Next, cover cake pieces with pudding mixture.
Sprinkle toffee (Skor) pieces over pudding mixture.
Repeat layers 2 more times, ending with pudding.
Garnish with extra toffee pieces and some cake crumbs.
Chill at least 2 hours until set.
over and refrigerate any remaining trifle (if you have any left
In large glass bowl, put sponge cake.
Spread jam, layer of fruit cocktail (or any canned fruit) and layer of vanilla pudding. Let stand until set.
Add a layer of cream.
Decorate with sprinkles or fresh fruit.
Refrigerate until serving. `This recipe can also be used in individual dessert bowls.
An alternative would be to pour jello over the sponge or cream sherry and let set, then add the other layer.
Slice the cake into slices measuring about 3 x 2 x 1/2 inches, or whatever is convenient, and spread each slice with a little strawberry jam.
Layer in a glass dish, leaving no significant gaps.
Pour sherry over to soak sponge.
Spread frozen raspberries over sponge, followed by sliced peaches.
Make up custard, cool slightly and pour over all.
Allow to cool in fridge.
When set, whip cream and layer on top of custard.
Chill for at least half an hour.
Toast the almonds and scatter over.
That's it, you're done, serve and ...
ours to slightly dry out. (Trifle is usually made with stale
alf pint (2 litre) glass trifle bowl.
Sprinkle the sherry
This recipe will make 4 servings using 1 box of custard mix; may be doubled.
Drain all liquid from canned fruit and reserve for use in cake mix as part of the water needed in box recipe.
Follow cake directions for sheet cake.
Let cool.
he various layers of the trifle so they are all ready