Traditional Trifle

#TraditionalTrifle #70s80sRecipes #ChristmasDesserts #RetroBaking Traditional Trifle Time 🍒✨ A Proper 70s–80s Classic This is the traditional trifle so many of us grew up with. Back then Swiss roll was too expensive, so it was always made with trifle sponges or a few day old madeira loaf cake, jelly, fruit cocktail, thick custard, and cream. And sometimes a sliced banana was added in to make it stretch further when there was a big family to feed. Feel free to use Swiss roll now if you prefer. I have included two jelly options at the end of the recipe, and in the video I explain how to add extra jelly if you like a deeper layer. It is a lovely, nostalgic trifle and I hope you all enjoy it. Traditional Trifle (Classic 70s–80s Style) Serves: 8 to 10 Total Chill Time: 4 hours minimum Ingredients Sponge and Jelly Layer • 300 g trifle sponges or sponge fingers • 2 to 3 tbsp sherry (optional) • 1 packet jelly (135 g), strawberry or raspberry • 1 tin fruit cocktail (400 g to 450 g), well drained Custard Layer Option 1: Homemade Bird’s Custard • 600 ml milk • 3 tbsp Bird’s custard powder • 2 tbsp sugar Option 2: Shop-bought Custard • 600 ml thick custard (If thin, warm gently for 2 to 3 minutes to thicken.) Cream Layer • 1½ cups (360 ml) double cream • 2 tbsp icing sugar • 1 tsp vanilla extract (optional) Decoration • sprinkles or hundreds and thousands • glacé cherries • grated chocolate (optional) Method 1. Sponge layer Place the trifle sponges in the bowl. Drizzle with 2 to 3 tbsp sherry if using. 2. Fruit layer Scatter the drained fruit cocktail over the sponge. 3. Jelly layer Make the jelly. Cool slightly, pour over sponge and fruit. Chill until completely set, about 2 hours. 4. Custard layer If making Bird’s Custard: Mix custard powder and sugar with 4 to 5 tbsp cold milk to form a smooth paste. Add the rest of the milk and whisk. Heat gently, whisking until very thick. Cool 10 to 15 minutes, cling film on surface. Spoon gently over the set jelly. Chill 30 minutes. If using shop custard: • Ensure it is thick. • Cool slightly and spoon over the jelly. 5. Cream layer Whip cream, icing sugar, and vanilla to soft peaks. Spoon or pipe over the custard. 6. Decoration Finish with hundreds and thousands, glacé cherries, and grated chocolate if you like. 7. Final Chill Place in the fridge and chill for 4 hours before serving so all the layers firm up and the flavours settle.