Jelly & custard trifle cut into squares in baking tin

Jelly & custard trifle squares

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 25 mins Cook: 5 mins Plus 3 hrs setting and cooling

Easy

Serves 12

Create this retro jelly and custard trifle using cheat’s ingredients. It’s a completely make-ahead dessert, so ideal for a stress-free get together 

Nutrition and extra info

Nutrition: Per serving

  • kcal380
  • fat15g
  • saturates9g
  • carbs52g
  • sugars39g
  • fibre1g
  • protein6g
  • salt0.6g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 x 300g shop-bought madeira cakes
  • 5 tbsp sweet sherry
  • 2 gelatine leaves
  • 500g tub fresh custard
  • 2 x 135g blocks raspberry jelly
  • 150g frozen berry mix
  • 150ml double cream
  • 1 tbsp golden caster sugar
  • toasted flaked almonds and sprinkles, to serve

Method

  1. Line a deep 20 x 25cm baking tin with a sheet of baking parchment so it goes along the bottom and up the sides to make it easy to lift the trifle out. If you’re using a loose-bottomed tin, tightly wrap the base in foil. Cut the cakes horizontally and use to fit the base of the tin, drizzle with 3 tbsp of the sherry and set aside.

  2. Soak the gelatine in cold water to soften and heat the custard gently in a saucepan or in the microwave until hot. Drain and squeeze the gelatine, then stir it into the custard until completely dissolved. Leave to cool slightly, then spread it evenly over the sponge. Put in the fridge for 30 mins to set.

  3. Make up 1 pack of jelly following pack instructions, then leave to cool for 30 mins. Pour half over the custard, scatter over the berries, pour over the rest of the jelly and put in the fridge for 1 hr. Make up the remaining jelly, leave to cool, then pour over and put back back the fridge to set for at least 1 hr more. Can be made up to two days ahead and kept in the fridge.

  4. Before serving, whisk the cream with the sugar and the remaining sherry until it holds its shape. Tip the cream into a piping bag fitted with a star nozzle. Carefully lift the trifle out of the tin and cut into 12 squares. Lift onto plates and pipe a big splodge of cream onto each square, and scatter with almonds and sprinkles to serve.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.