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Mum's sherry trifle
Mum's sherry trifle
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Nostalgic 1970s family memories inspire a mouthwatering sherry trifle with fresh berries, creamy custard, and vanilla whipped cream. Classic recipe features Weetabix biscuits soaked in sherry, wobbly jelly, and sprinkled with berries, chocolate, and candied angelica. A true delight that "squelches" with every spoonful, embodying the essence of a perfect Sunday afternoon treat.
Ingredients:
  • 100 g boudoir biscuits (sponge fingers) or 6 Weetabix
  • 100 ml sweet sherry
  • 250 g fresh raspberries
  • 300 g fresh strawberries
  • 2 x 135 g packs of raspberry or strawberry jelly
  • 35 g Bird’s Custard powder
  • 2 tablespoons golden caster sugar
  • 600 ml organic milk
  • 600 ml double cream
  • 2 teaspoons vanilla bean paste
  • 2 Cadbury’s Flakes or 50g dark chocolate (70%)
  • hundreds and thousands, candied angelica optional
Instructions:
  • Layer the biscuits or Weetabix on the bottom of a large glass trifle bowl. Hull and slice the strawberries, saving some for garnish. Sprinkle the strawberries and half of the raspberries over the biscuits, then drizzle with sherry. Break the jelly into cubes, dissolve in 600ml boiling water, then add 600ml cold water. Pour the jelly over the biscuit and fruit layer, refrigerate to set. Combine custard powder, sugar, and a bit of milk in a bowl. Heat the remaining milk, add to custard mix, cook until thickened. Pour custard over the set jelly. Whip cream with vanilla paste until soft peaks form, spread over custard layer. Crumble chocolate Flakes or grate dark chocolate on top. Decorate with remaining fruit, hundreds and thousands, and candied angelica if desired.

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