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. Additional trifle recipes:
Spiced Pumpkin Mousse Trifle and
Red, White and Blue Trifle.
Don't forget to check out my
American High Tea or Afternoon Tea Menu (with recipes) which includes this delicious English Trifle.
English Trifle Recipe
Recipe Type:
Cake,
Pudding,
Fruit
Cuisine: English
Yields: 10 to 12 servings
Prep time: 30 min
Ingredients:
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.
Preparation:
Prepare the yellow cake according to package directions using a 9-inch cake pan (reserve one layer for another use).
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.
