Each month we will be posting a Recipe of the Month, taken from our fantastic Cooking for One book which is available to purchase here on our website and from a number of local stockists.
All profits from the sale of Cooking for One will be donated to Cruse Bereavement Support whose work in supporting bereaved people is invaluable.
This month: Traditional English Trifle
Serves 8
160g Madeira sponge cake (halved and cut into thick slices) or
160g packet trifle sponges, or sponge fingers
3 tbsp sweet sherry
300g fresh strawberries or raspberries, or frozen (defrosted)
135g jelly block made up to 1 pint/570ml using the packet instructions
500ml thick homemade or tinned custard
500ml whipping cream (softly whipped)
Toasted almonds to decorate
The trifle can be made in one large glass dish if you are entertaining,
or you can use the smaller amounts below and make a portion just
for one into an individual glass.
Serves 1
20g crumbled sponge cake
2 tsp sweet sherry
40g fresh strawberries or raspberries or frozen (defrosted)
1.5 cubes jelly block dissolved in 75ml boiling water.
60ml thick homemade or tinned custard
60ml whipping cream or squirty cream
Method
Line the bottom of dish or glass with the crumbled or sliced cake.
Sprinkle with sherry; soak for 5 mins.
If you are using fresh strawberries, slice thickly (save a few for decoration); if you are using thawed fruit, leave them whole. Lay the fruit evenly over the cake. Press lightly with fork to release the juices.
Pour the liquid jelly over the sponge. Place in the fridge and leave until jelly is set (approx. 2 hours). Once set, spoon over a thick layer of custard.
Finish with a layer of whipped or squirty cream.
Decorate with strawberry slices or raspberries and toasted flaked almonds, if using.
Omit the sherry if serving to children.
