See below ingredients and instructions of the recipe
1 Sponge cake;leftover 1 ts Cornstarch
1 c Raspberry Jam 3 tb Sugar
1/4 c Almonds, slivered 5 Eggs
1/4 c Brandy:* 2 c Heavy cream;or whipping
3/4 c Sherry -whipped
1 1/2 c Milk 8 Citron slices;*
1 c Heavy cream;or whipping 6 Strawberries; -OR-
1 Vanilla pod 6 Crystallized violets
* Anne's note; I would use 1 cup sherry and not bother with the
brandy * Citron is larger than a lemon. The fruit is not eaten but
the rind is used as a decoration. Can be found in speciality stores,
omit if you can't find it
"Trifle, a favorite Victorian recipe, is the perfect party recipe.
Make it well ahead of time of time, so that the sherry and brandy
have enough time to seep into the cake. The charm of Trifle is its
different textures. Since these also look interesting , Trifle should
be served in a glass bowl so that the effect can be seen to full
advantage. As an alternative serve it in individual glass dishes."
Cut the cake into very thick slices and spread each piece with a
generous amount of raspberry jam. Arrange the slices on the bottom of
a large glass bowl. If you prefer to use individual dishes, divide
the cake equally among the dishes. Sprinkle the almonds over the cake
slices, pour on the brandy and sherry and allow it it to soak for
about 40 minutes (but not longer as the cake will becomes soggy.
*Anne's note, I like it soggy, and left the cake to soak overnight.)
Bring the milk and cream with vanilla pod to a boil in a double
boiler. Remove from heat and discard the vanilla pod.
Mix the cornstarch with the sugar and eggs and gradually pour in
the milk and cream. Transfer the mixture back to the double boiler
and stir until the custard becomes thick and creamy; do not allow to
Let the custard cool a little and then pour it over the cake. Let
the cake set and when it fully cooled, spread any remaining jam on
top, then cover with whipped cream.
Decorate the trifle with citron slices and crystallized violets or
strawberry slices. Refrigerate until ready to serve.
SERVES:6-8 SOURCE: _Great British Cooking: A Well Kept Secret_ posted
by Anne MacLellan