Traditional Trifle

    1 hour

    I got this recipe from my cousin. It's very easy to make and this is her recipe for the sponge.

    31 people made this

    Serves: 12 

    • 110g butter or margarine
    • 100g caster sugar
    • 2 eggs
    • 220g plain flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 475ml whipping cream
    • 4 tablespoons caster sugar
    • 1 teaspoon vanilla extract
    • 150g custard powder
    • 225g seedless raspberry jam
    • 125ml sherry
    • 4 fresh peaches - peeled, stones removed and sliced
    • 1 punnet fresh strawberries, rinsed and sliced
    • 1 punnet fresh blueberries

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas mark 4. Grease and flour an 20x20cm (8x8 in) cake tin.
    2. In large bowl, cream together margarine and 100g sugar. Beat in eggs, one at a time. Combine flour, baking powder and salt. Fold dry ingredients into butter mixture. Pour into prepared tin.
    3. Bake 25 minutes, or until cake springs back when lightly touched in centre. Cool in tin for five minutes, then remove and cool completely on wire rack. Cut into narrow pieces about 2x10cm. Set aside.
    4. In large bowl, beat cream with electric mixer until soft peaks form. Beat in 4 tablespoons sugar and vanilla and continue to beat until stiff peaks form. Set aside.
    5. Prepare custard according to packet directions. Set aside.
    6. To assemble trifle: Brush each piece of cake with raspberry jam. Use half the cake pieces to line the bottom of a trifle bowl or other glass serving dish. Sprinkle half of the sherry over cake. Layer half the peaches, strawberries and blueberries on top. Cover with half the custard and a third of the whipped cream. Repeat layers with remaining cake, sherry, fruit and custard. Top with remaining whipped cream. Chill in refrigerator at least 30 minutes before serving.

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    Reviews in English (13)


    The cake was a shortcake type, which held up well and offered a perfect textural contrast. I used raspberries in place of strawberries because I was lucky enough to happen upon them. Two college athletes and the rest of the group agreed it was excellent. One tip, which was taught to me by my aunt many years ago when cooking vanilla pudding or custard as a filling: Cook it with a piece of lemon rind/zest. It offers a subtle dimension to the filling that is delightful, and was effective here. Also, I was low on sherry and substituted with Amaretto. No complaints!  -  04 Aug 2001  (Review from Allrecipes US | Canada)


    This was ok. Real English Trifle is made with a custard not instant pudding. substitute the pudding with Birds instant custard which you can buy at many grocery or specialty stores, or make your own custard. This makes the recipe more authentic and tastier.  -  20 Nov 2008  (Review from Allrecipes US | Canada)


    Excellent recipe. I substituted Amaretto for the Sherry, and used strawberries and blueberries for the fruit. For the raspberry jam, I used a gourmet raspberry dessert filling. The cake was a nice shortbread, not too sweet and had great texture. It didn't rise much for me either. Would make again for our Sunday dinner crowd.  -  29 Jun 2003  (Review from Allrecipes US | Canada)