Easy Trifle
My Mum's easy trifle recipe, with fruit cocktail and sponge set in jelly, topped with custard, whipped cream and sprinkles or chocolate flakes. An old-school British dessert made with convenient ingredients, with optional sherry for a boozy version.
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Servings: 8 portions
INGREDIENTS
- 1 pint (568ml) Jelly (approx.; refer to packet instructions)
- 4-8 Trifle Sponges or Sponge Fingers
- 1 tin Fruit Cocktail (usually 410g / 14oz)
- 1 pint (568ml) Custard (approx.; refer to packet instructions)
- 300 ml Double or Whipping Cream
- Sprinkles or Chocolate Flake (to decorate; optional)
EQUIPMENT
- Saucepan
INSTRUCTIONS
- Prepare approximately 1 pint (568ml) of jelly according to the packet instructions.1 pint (568ml) Jelly
- Pour the prepared jelly into a 2-litre trifle bowl. Add the trifle sponges or sponge fingers, breaking them into smaller pieces if needed. Drain the fruit cocktail and add the fruit to the jelly mixture.1 tin Fruit Cocktail; 4-8 Trifle Sponges or Sponge Fingers
- Place in the fridge until the jelly is fully set. Follow your packet's setting instructions - usually around 2 hours, although you can leave it overnight.
- Once the jelly has set, prepare approximately 1 pint of custard according to the packet instructions. If using Bird's Original Custard Powder, see the quantities in the notes below. Ready-made custard can be used straight from the container.1 pint (568ml) Custard
- Leave freshly prepared custard to cool for 5-10 minutes, then whisk well to smooth out any lumps or skin. Gently spoon or pour the custard over the set jelly, spreading it to the edges of the bowl. Place back in the fridge for at least 1 hour, until cold and slightly set.
- Whisk the cream until it holds stiff peaks, being careful not to over-whip. Spread or pipe the cream over the cold custard layer.300 ml Double or Whipping Cream
- Return to the fridge until ready to serve. Add sprinkles or crumbled chocolate flakes just before serving, then use a large spoon to scoop through all the layers to serve.Sprinkles or Chocolate Flake
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion, but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
Jelly: The quantities refer to approximately 1 pint (568ml) of prepared jelly. Packet sizes can vary, so check how much your chosen cubes or powder will make. Follow the preparation instructions on the packet for that particular jelly.
Custard: I use Bird's Original Custard Powder, made with 2 tbsp custard powder, 2 tbsp sugar and 1 pint (568ml) milk, following the packet's cooking instructions. You can add a little extra powder for a firmer layer, but remember that the custard thickens further as it chills. Try to choose a thick ready-made custard if you are using that instead.
Optional Sponge Soaking: For a boozy trifle, soak the sponge pieces in sherry while you prepare the jelly. Alternatively, use a little fruit juice (like the juice drained from the fruit cocktail). Soaking can help stop the sponges from floating when added to the jelly, but it isn't essential.
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