English Trifle

What is an English trifle? It is a cake well soaked with sherry and served with a boiled custard poured over it. This cake is also known as "Tipsy Pudding." George Washington is said to have preferred trifle over all other desserts.

If you don't have a true trifle bowl, use any straight-sided round glass bowl (the layers look beautiful from the sides of a glass bowl. This wonderful English Trifle is served at High Tea.

Check out Linda's Afternoon Tea & High Tea Recipes.

Don't forget to check out my American High Tea or Afternoon Tea Menu (with recipes) which includes this delicious English Trifle.

English Trifle

1 (18 1/4-ounce) package yellow cake mix*
1 cup raspberry jam, divided**
1 (29-ounce) can sliced peaches, drained (reserve juice)
1/2 cup sherry, or brandy, divided (optional)***
1 (6-serving size) vanilla pudding mix (not instant)
3 cups milk
2 cups sweetened whipping cream
Sliced toasted almonds

* A purchased sponge cake may be substituted.

** Your favorite jam can be substituted.

*** You can omit the liquor if you don't use alcohol in your cooking.

Prepare the yellow cake according to package directions using a 9-inch cake pan (reserve one layer for another use). Slice one baked cake layer horizontally into two equal layers.

Place one sliced layer into a trifle dish or a large glass bowl with straight sides; cover with 1/2 cup jam and half of the sliced peaches. Pour approximately half of the reserved peach juice over the cake or until it is moist but not sloppy. Pour 1/4 cup sherry or brandy over the top, as evenly as possible. Place the second sliced cake layer on top and cover with remaining jam and peaches; pour remaining peach juice and sherry or brandy over the top.

Prepare the vanilla pudding according to package directions, using the 3 cups of milk. Pour hot pudding over the top of the cake; let cool. When cool, spread with whipped cream. Decorate with toasted sliced almonds. Cover with plastic wrap and refrigerate overnight.

Makes 10 to 12 servings.