Christmas trifle makes another great substitution for the hot Christmas Pudding! They are super easy to make – and are best made at least the day before so the sherry or port has a chance to really infiltrate the cake! This recipe is a simplified version of the traditional trifle!
Please Note Nutritional information is provided as a guide only and may not be accurate.
Nutritional information does not include the following ingredients:
- 500 Cream 500 ml, whipped
- 3 Strawberry Jam 3 tablespoons
- 1/2 Plain Sponge Cake one half
- 7 tbsp Sherry 100 ml, creamed
- 250 Strawberry 250 grams
- 250 Berries 250 grams or one punnet, mulberries and other berries could also be included
- 2 Custard 2 cups, 500 ml
- 2 Whipped Cream 500 ml
1.) Spread the strawberry jam over the sponge cake, and cut into small squares.
2.) Place it in a bowl and pour the sherry over the top and very gently mix through so the sherry is absorbed into the cake.
3.) Chop up the fruit - but set a few berries aside for decoration. In a large clear bowl - start layering the cake first, then the fruit, then the cream, more cake, custard etc. It doesn't really matter what order - just so that it looks nice!
4.) Top with the whipped cream and decorate with the set aside fruit.
5.) Cover with plastic wrap and refrigerate overnight or at least for a few hours.