No Christmas Day in our house is complete without my husband Paul's trifle. He makes it every year and takes great delight in sourcing the best sherry with which to coat his sponge cubes. He never stints on the final flourish of whipped cream either.
|1||Sponge cake, large (stale)|
|6 Tbsp||Sweet wine, or sherry ( there is no quantity provided, but I suggest 6 tbsp)|
|50 g||Blanched almonds|
|1 to serve||Whipped cream|
- To make the tipsy cake, soak cake in brandy and wine, then stick almonds over the cake. The cake should be placed in a pretty mould.
- Pour the custard over and garnish with whipped cream.
- You could easily substitute the instant pudding with homemade custard if, like me, you have an aversion to instant pudding.
- To make Pauls trifle, split cake in half and spread jam on one half, then top with remaining cake.
- Cut cake in 2cm pieces. Place cake pieces over base of an 8-cup glass dish. Sprinkle with sherry.
- Heat half the water in a pan, add jelly crystals and stir until dissolved.
- Remove jelly mixture from heat, stir in remaining water and pour over cake. Cover and refrigerate until set.
- Combine milk and pudding mix in a bowl and beat with electric mixer for about two minutes, or until mixture is thick.
- Spread strawberry pudding mixture over jelly.
- Beat cream, spread over top and decorate with strawberries.