Traditional Christmas Sherry Trifle | My Nan’s Old-School Recipe!

sherry

🥗Healthier: non-alcoholic wine

💰Cheaper: fruit juice

Non-alcoholic wine provides a similar flavor without the alcohol.

sponge cake

🥗Healthier: angel food cake

💰Cheaper: pound cake

Angel food cake is lighter, while pound cake is often more affordable.

custard

🥗Healthier: vanilla pudding

💰Cheaper: cream cheese mixture

Vanilla pudding is lower in calories, and a cream cheese mixture is budget-friendly.

whipped cream

🥗Healthier: coconut cream

💰Cheaper: store-bought whipped topping

Coconut cream is dairy-free, while store-bought options save time.

Heat 570 ml of water until boiling in a pan.

Add 2 packs of jelly to the boiling water and whisk until dissolved.

Drain the syrup from the tinned raspberries and measure the liquid, topping up with cold water to make 570 ml.

Soak sponge fingers in cherry, rolling them to coat.

Lay the soaked sponge fingers at the base of the trifle dish.

Spread the drained raspberries over the sponge fingers.

Add 700 ml of whole milk and 200 ml of double cream to a pan and heat until simmering, but do not boil.

In a bowl, whisk together 4 egg yolks, 100 g of caster sugar, 3 tablespoons of corn flour, and a little vanilla extract.

Gradually add the warm milk and cream mixture to the egg mixture while stirring continuously.

Return the mixture to the saucepan and stir until thickened, then remove from heat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens