The Pioneer Woman Tasty Kitchen
Profile Photo

English Sherry Trifle

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

8
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

This Sweet Taste of Saturday is in honor of my British mother who often serves this on special occasions including New Year’s Day. It is a traditional English Trifle and I’ve stuck as close to possible to the true ingredients. Bird’s custard can be found at some grocery stores and stores like World Imports. If you can’t find it a tapioca pudding could be substituted. Use a clear glass bowl to show off the layers!

Ingredients

  • 4 ounces, weight Sponge Cake, Sliced
  • ¾ cups Seedless Raspberry Jam
  • 1-½ ounce, fluid Sherry
  • 1 can 15 Oz Can, Peach Halves, Drained
  • 4 Tablespoons Birds Custard Powder (or Tapioca Pudding Powder)
  • 3 Tablespoons Sugar
  • 1 quart Milk
  • 1 pint Heavy Whipping Cream
  • 2 ounces, weight Slivered Almonds

Preparation

Spread jam on the sponge cake slices and arrange the slices jam side up so as to cover the bottom of the trifle or similar sized serving bowl. Drizzle the sherry evenly over the sponge cake.

Chop the peach slices into bite size pieces and spread them over the sponge cake.

Prepare the custard per the directions on the Bird’s Custard Powder package, using the required amount of sugar and milk (I listed the recommended amounts of each in the above list). Pour the custard over the peaches.

Place a piece of plastic cling wrap over the custard so a “skin” doesn’t form and cool completely in the refrigerator.

Whip the cream with a hand mixer on high until thick and peaks form. Spread the whipped cream evenly on top of the custard.

Sprinkle the almonds on top of the cream.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Toasted Marshmallow Ice Cream
Profile Photo by maeghan in Desserts
Skip the sticky fingers and eat your S'mores from a bowl...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Banana Cake
Profile Photo by FunnyLoveLindsay in Desserts
The most foolproof, moist, decadent cake you'll find!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy


Peanut Butter Popsicles
Profile Photo by Kristin || The Buttery in Desserts
A super easy recipe for peanut butter, and dark chocolate.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Apple Fritters
Profile Photo by Kathy Berget in Desserts
Delicious fritters filled with apples and cinnamon.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy


Apple Caramel Oatmeal Cookies
Profile Photo by samantha Kment in Desserts
With oats, whole wheat flour, and dried apples as prominent ingredients,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 16 Level: Easy