Traditional fruit trifle - recipe

Traditional fruit trifle

  • Prepare

  • Serves

  • Cook

  • Skill



For the trifle sponge

For the fruit layer

For the custard layer

For the syllabub topping

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  1. 1

    For the sponge layer: Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and baseline an 18cm square cake tin with baking paper.

  2. 2

    Cream the butter and the sugar together in a bowl until pale and fluffy.

    For this step you'll need:

    • 125g Butter (unsalted) at room temperature
    • 125g White caster sugar
  3. 3

    Beat in the eggs, a little at a time, and stir in the almond extract.

    For this step you'll need:

    • 2 Egg(s) (free range) large
    • 2tsp Almond extract
  4. 4

    Fold in the flour using a large metal spoon, adding a little milk if necessary to loosen.

    For this step you'll need:

    • 125g Self-raising white flour
  5. 5

    Spoon the mixture into the cake tin and gently spread out with a spatula. Place in the oven for about 20 minutes until well risen and golden brown.

  6. 6

    Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack.

  7. 7

    Spread the jam over the sponge and cut into small squares. Use the sponge to line the base of a deep glass trifle dish.

    For this step you'll need:

    • 4 tbsp Strawberry jam
  8. 8

    Spoon over the sherry and brandy and leave to soak for a few minutes.

    For this step you'll need:

    • 100ml Sherry
    • 1 tbsp Brandy
  9. 9

    Sprinkle over the fruit and flaked almonds.

    For this step you'll need:

    • 300g Blackberries
    • 300g Raspberries
    • 300g Strawberries
    • 85g Almonds (flaked)
  10. 10

    For the custard layer: Blend together 25g of the sugar, egg yolks and cornflour. Heat the double cream in a small pan. When the cream is hot but not boiling add to the egg mixture and mix thoroughly.

    For this step you'll need:

    • 25g White caster sugar
    • 3 Egg yolk(s) (free range)
    • 1tsp Cornflour
    • 280ml Double cream
  11. 11

    Pour back into a clean pan and heat gently, stirring continuously until the custard has thickened. Cover with parchment paper and leave to cool.

  12. 12

    When cool, spoon over the fruit layer.

  13. 13

    For the syllabub topping, place the sherry, brandy and lemon juice into a bowl and stir in the sugar until it dissolves.

    For this step you'll need:

    • 100ml Sherry
    • 1 tbsp Brandy
    • 1 Lemon juice only
    • 50g White caster sugar
  14. 14

    Pour in the cream. Whisk together using a wire balloon whisk until it holds its shape. Don’t over-whisk as the cream may split.

    For this step you'll need:

    • 300ml Double cream
  15. 15

    Spoon the syllabub over the trifle and sprinkle with additional blueberries, raspberries and toasted flaked almonds.

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