This family favourite has many adaptations and is popular for its light, refreshing taste as opposed to the heavier christmas puddings. What's more, the colourful layers make for a beautiful feast for both belly and eye; and you can make and serve this dessert in the same bowl for minimal washing up!
Preparation Time: 20 minutes.
Cooking Time: None! How great is that?
Makes: 6-8 servings
Raspberry Jam (about a third of a jar)
300 mL vanilla custard
1 pack chocolate digestive biscuits
5 tablespoons of sherry (optional!)
1 punnet of strawberries, chopped thinly (substituting other berries is fine)
250 mL cream
1 Chocolate Flake
Note: You'll also need a deep serving bowl (I use a pretty glass one) to make and serve the trifle in.
Cut the sponge fingers and line the bottom and sides of the bowl.
Spread raspberry jam thickly over the sponge fingers (works best if jam is room temperature)
Crumble the chocolate digestive biscuits into bite-sized bits and spread over the layer of jam. I used about half the packet, leaving some for coffee and tea later!
Use about half of your strawberries to cover the biscuit layer.
(Optional: Drizzle the sherry over the digestive biscuits and fruit: the flavours will soak in and become incredibly yummy.)
Pour the custard over the biscuit layer, making sure it's nice and even.
Now comes another layer of fruit, and don't be stingy! Strawberries, raspberries and blueberries are brilliant in this recipe.
Whip your cream until peaks form, and spread over the fruit as the final layer. Sprinkle crumbled bits of the flake over the top for a chocolate-dusted look that's irresistible!