About this recipe:My grandmother served this pudding every Christmas, New Year and Easter - and it was always a treat. Hers was famously sherry-sodden, but the ingredients can be varied to taste. The combination of the creamy custard and sponge together with refreshing jelly, sherry and nuts has to be tried to be truly appreciated.
2 sachets strawberry jelly
6 tablespoons custard powder
3 tablespoons caster sugar
1 trifle sponge
100g pecans, chopped (reserve about 8 for the decoration)
250ml whipping cream, whipped
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Make up jelly according to packet instructions. Leave to set in the fridge.
Make custard: Mix custard powder, sugar and 50ml of the milk. Bring the remaining 450ml of milk to the boil, stirring well. Add the custard powder mixture. Reduce to low heat, stirring continuously until it thickens. Sprinkle with sugar to prevent a skin forming, cover with cling film and leave to cool.
Cut trifle sponge into slices, spread thickly with strawberry jam and arrange slices on the bottom and around the edges of a large glass bowl. Sprinkle with sherry to taste.
Once set, chop up strawberry jelly and mix in chopped pecans. Add in a layer of the jelly on top of the sponge. On top of the jelly, add the custard.
Finish off the trifle with a layer of whipped cream. Decorate with glace cherries and the remaining pecan halves. Chill for 1-2 hours before serving.