English Trifle - a guest blogger post (btt's Mum)!

This post & recipe was written by my Mum. Here it is in all its glory - word for word - direct from my inbox (complete with details on my dirty laundry). It's a bit heavy on photos for instructional purposes. I will have to convince her to do her German Cheesecake next!

Thanks for a great weekend - we had a good time and enjoyed your company and the laughs - folding the washing was comme ci, comme ca! Just kidding - it was my pleasure... Anyhow, here's the trifle recipe as best as I can muster at this time of night and not ever having had a recipe for it in my life!

Ingredients & Preparation: (Original recipe by Mum and Nana)

You will need a large fancy glass fruit/serving bowl

• 1 large pkg. or 2 small pkgs. jello powder (raspberry flavour is best)
• 1 pkg. small jelly sponge cake rolls (usually 8 per pkg - red jam, no cream)
• 1 large tin sliced cling peaches (in fruit juice, not syrup)
• 1/2 - 3/4 large pkg. frozen 4-berry fruit (strawberries, blackberries, blueberries, raspberries)
• 1 small pkg frozen raspberries (or one can)
• 1 or 2 cans ready made custard or make 2 1/2 cups custard using 2% milk and Horne's or Bird's custard powder
• 1 carton (small) whipping cream
• 1/4 cup sliced raw almonds, toasted

Method

Cut each jelly roll into 4 slices and place in bottom of glass bowl, then around sides - any bits left over can go in the middle of bowl.

Drain peach slices reserving juice. Put one peach slice between the jelly roll slices which are around the sides of the bowl - then arrange remainder of peaches in centre of bowl covering the sponge cake entirely (reserve few slices with which to decorate top of trifle).

Mix jelly powder with one cup boiling water per small pkg, (2 cups for large). Stir until well dissolved, then add 1/2 cup reserved peach juice for each cup of hot water used. Mix well, then add frozen berries and stir gently for one minute. Pour carefully into bowl on top of the peaches & cake making sure the cake slices on side of bowl stay in place. Put bowl in fridge and leave to set (about 1/2 hr).

Meanwhile, make the custard according to directions and when ready, cover pan and allow to cool for about 5 minutes (don't leave it too long or it will not pour easily). Once jelly has set (almost set is fine) pour warm custard over the top of fruit/cake mixture (or, if using canned custard pour contents of two cans over mixture). Put bowl back into fridge and allow custard to set (20 mins or so). In a small pan, lightly toast the almonds and set aside. Whip cream until soft peaks form and they hold shape easily (don't over-whip the cream or it will be lumpy) Spread the cream over top of custard, use reserved peach slices to decorate centre. Sprinkle all over with toasted almonds. Ready to serve and enjoy!

A true English Trifle will contain about 1/4 - 1/3 cup of sherry or port but this is an individual taste choice - just add sherry to the hot water/jelly powder mix before adding frozen fruit - give it a try!