Fruit trifle recipe: make trifles with egg custard and sherry

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How to make trifle


Sections:	Introduction
	Egg custard
	Trifle
	Links

Related pages:	Recipes
	Apple crumble
	Shortbread
	Scone

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Books (British cooking) ; Cookware

INTRODUCTION

Trifle (The English Kitchen)
Author: Alan Davidson, Helen Saberi (Editor)
Publisher: Prospect Books
Date: September 2001

Traditional Cakes and Puddings
Authors: Anne Nichol, Hilaire Walden
Publisher: New Holland Publishers (UK)
Date: January 2003

Would you like to make trifle? This page shows you how. The quantities shown are enough to make 6 portions like the one shown below.

EGG CUSTARD

Below are instructions for making 1 pint of egg custard for use in the trifle. If you prefer you can buy ready-made custard or make instant custard (for instructions, see: Britain/Food/Cooking/Crumble).

Ingredients

Ingredient	Imperial measure	Metric measure
Milk (full cream)	1 pint	570 ml
Sugar	1.5 level tablespoons (2 ounces)	54 g
Eggs	6 large eggs (recipe uses 6 yolks and 2 egg whites)
Vanilla essence	About 8 drops
Cornflour	1 heaped teaspoon (0.4 ounces)	10 g

Milk (1 pint)

Sugar (2 ounces)

6 eggs

Cornflour (0.4 ounces)

Equipment

- Pan (for heating milk)
- Double pan if you have one (for heating the egg custard gently) - ordinary pan can also be used
- Egg beater
- Whisk (to cool the custard)
- 1 small cup
- 2 bowls (big enough to hold one pint)

Instructions

Pour the milk into a pan
Add the sugar

Break the eggs into a bowl: use
6 egg yolks, but only 2 egg whites

Add a little milk to the cornflour
Stir to make into a liquid paste

Add vanilla essence and paste
to the eggs; whisk

Heat milk until nearly boiling.
Pour into the bowl and stir

Pour into double pan (or normal pan)
Wait for it to start to thicken

Pour into a bowl,
using a sieve to remove any lumps

Whisk gently; let it cool without
forming a skin; place in fridge

TRIFLE

Ingredients

Below are the ingredients used to make 6 portions of trifle. You can make them in one big bowl, but it looks more attractive if made in separate glass bowls.

Note that there are many possible variations, for example:
- Use the juice from the tinned fruit instead of sherry
- Use tinned "fruit cocktail" instead of tinned peaches
- Add fruit-flavoured jelly
- Ratafias and chocolate decorations are optional
- Use raspberry jam instead of apricot jam
- Pour cream on top, instead of using whipped cream

Ingredient	Imperial measure	Metric measure
Custard (see above)	1 pint	570 ml
Tinned peach slices	1 large tin (fruit can be in syrup or juice)
Trifle sponges	8
Apricot jam	Enough to spread on the sponges
Ratafias	About 30
Chocolate decorations	Enough to decorate 6 portions
Sherry	12 tablespoons + 1 teaspoon	200 ml
Double cream	0.25 pint	140 ml

Ratafias, sherry, trifle sponges, peach slices

Apricot jam

Double cream

Equipment

- Sharp knife and a flat plate (for cutting the peaches)
- Sieve (for draining the juice from the tinned fruit)
- Knife (for spreading the jam)
- Whisk or egg beater (for making the whipped cream)
- 1 bowl (for whisking the cream)
- 6 glass bowls (or 1 large glass bowl)

Instructions