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Recipe by olive magazine

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1. Spread a little jam on each slice of cake. Arrange on the bottom of a glass dish. Spoon over the raspberries and squish down a little with a fork then sprinkle over the sherry. Put the custard powder and sugar into a bowl and mix in 2 tbsp of the milk. Heat the rest of the milk then gradually pour over the powder, mixing all the time. Return to the pan and simmer for a few minutes until thickened.
2. Leave custard to cool to room temperature then spoon over the raspberries. Chill for 30 minutes. Softly whip the cream and dollop over the custard. Scatter over the almonds and raspberries then chill for an hour before serving.

Per serving

678 kcalories, protein 8.2g, carbohydrate 51.6g, fat 49.1 g, saturated fat 26.5g, fibre 2g, salt 0.67 g

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• Penny

  06 September 2008

  Penny rated and commented on this recipe

  

  I use this as a base, I use ready made custard, mix and match fruit and I puree some of the fruit. It goes down a treat and the left overs are perfect for breakfast.

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• nadine

  16 December 2008

  nadine commented on this recipe

  Sounds delicious, will be trying it out on friday!!

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• kez10uk

  26 December 2008

  kez10uk commented on this recipe

  Beautiful, so easy to make & got top marks from all my guests at christmas. Will definatley make again...yum yum!

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• Ali S

  31 December 2008

  Ali S commented on this recipe

  I made this for Christmas pudding for the in-laws, having never ever made trifle before (yes - really!). Couldn't get raspberries so it ended up being summer fruits, and the custard was a ready made pack, and you added your own cream (and hundreds and thousands if you were my hubby!) ......YUM!

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• gemma rose

  09 January 2009

  gemma rose commented on this recipe

  had this on christmas day, was sooooo soo yummy, have to eat on the day as it doesnt keep over night. even the hubby had 2nd portion of this and he's not a pudding person!!

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• mamakaz

  02 September 2009

  mamakaz commented on this recipe

  I have made this on a number of occasions and have found that cooking the fruit in a small amount of water with some sugar makes for a lovely juice to soak into the madeira cake (I don't add alcohol to my recipe).... I usually add some raspberry conserve to the juice to make it more tasty.... I have found that kept in the fridge overnight adds to the flavours... It is so good I made it for my wedding party.... not a scraping left!!!

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Ingredients

• 4 tbsp raspberry jam
• 300g bar Madeira cake , thickly sliced and halved
• 300g raspberries , defrosted frozen ones are fine, plus extra for decoration
• 4-6 tbsp sweet sherry
• 2 tbsp custard powder
• 1 tbsp caster sugar
• 500ml milk
• 284ml pot and 142ml pot double cream
• a handful flaked almonds , toasted

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 30 minutes plus chilling

Ingredients

• 4 tbsp raspberry jam
• 300g bar Madeira cake , thickly sliced and halved
• 300g raspberries , defrosted frozen ones are fine, plus extra for decoration
• 4-6 tbsp sweet sherry
• 2 tbsp custard powder
• 1 tbsp caster sugar
• 500ml milk
• 284ml pot and 142ml pot double cream
• a handful flaked almonds , toasted

Per serving

678 kcalories, protein 8.2g, carbohydrate 51.6g, fat 49.1 g, saturated fat 26.5g, fibre 2g, salt 0.67 g

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