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Jelly & custard trifle squares

Jelly & custard trifle cut into squares in baking tin

Jelly & custard trifle squares

Name: Jelly & custard trifle squares
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 12
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

Barney Desmazery

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Serves 12

Easy

Prep: 25 mins

Cook: 5 mins

Plus 3 hrs setting and cooling

A star rating of 5 out of 5.3 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal380
fat15g
saturates9g
carbs52g
sugars39g
fibre1g
protein6g
salt0.6g

Method

step 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.
step 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.
step 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.
step 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.

Recipe from Good Food magazine, May 2019

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A star rating of 5 out of 5.3 ratings

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