Do you know of a good traditional trifle recipe?

Question

A good xmas one, thanks.

Answer 1

Ingredients
For the madeira cake
85g/3oz butter, at room temperature
85g/3oz caster sugar
2 medium eggs
125g/4½ oz self-raising flour
3 tbsp full-cream milk
½ lemon, finely grated zest only
For the topping
330ml/10 fl oz full cream milk
750ml/1¼ pints double cream
6 large egg yolks
1 rounded tbsp cornflour
4 tbsp caster sugar
4 tbsp good-quality raspberry jam
6 tbsp Oloroso (sweet) sherry

Method
1. Preheat the oven to 180C/350F/Gas 4. Grease a 450g/1 lb loaf tin, line the base with greaseproof paper and grease the paper.
2. Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the mixture curdling.
3. Sift over the flour and gently fold it in, with enough milk to give a mixture that falls reluctantly from the spoon. Fold in the lemon zest.
4. Spoon the mixture into the prepared tin, level the top and bake for 30-45 minutes until a skewer inserted in the centre comes out clean.
5. Cool in the tin for ten minutes then turn out on to a wire rack and leave to cool completely. The cake can be made up to four days in advance and kept tightly wrapped in clingfilm.
6. For the custard, bring the milk and 300ml/10fl oz of the cream to the boil in a non-stick pan. Beat the egg yolks, cornflour and sugar together in a bowl, then gradually whisk in the hot milk and cream.
7. Return the mixture to the pan and cook over a low heat, stirring constantly, for about ten minutes, until the mixture has thickened enough to coat the back of a spoon. Take care not to let it boil as it will curdle.
8. Transfer the custard to a bowl and leave to cool.
9. Cut the madeira cake into slices one centimetre (half an inch) thick and arrange a single layer over the base of the bowl. Spread the layer with two tablespoons of raspberry jam and lay another layer of cake on top (you might not need to use all the cake).
10. Spread the second layer with another two tablespoons of raspberry jam and sprinkle over the sherry.
11. Pour the custard over the cake, cover with clingfilm and chill for at least three hours.
12. Whip the remaining cream into soft peaks. Uncover the trifle, spoon over the cream and return it to the fridge until you are ready to serve.


This really is a traditional Xmas trifle.

Answer 2

Hi john, 1 jam swiss roll, cut into slices, arrange in glass bowl. l tin strawberries drained. Add 2 tablespoons sherry to strawberry juice and pour over swiss roll. Add strawberries and one sliced banana. Pour over one tin ambrosia custard (or you can make your own). Top with whipped double cream and finish with a crushed cadburys flake. Should serve 6., and very nice it is too!!

Answer 3

Sherry trifel, just like normal trifle but put sherry in the jelly

Answer 4

Home made sponge, (butter not marg), sliced into strips. Sprinkle sherry over. Then one layer of fruit, then a layer of jelly, another layer of fruit, then custard, then whipped cream and chocolate grated on the top.

Answer 5

Banana Split Trifle
INGREDIENTS:
1 (3.4oz) pkg each vanilla & chocolate pudding
4 cups milk, divided
60 vanilla wafers
3 bananas, sliced
6 tablespoons chocolate syrup, divided
1 (15 oz) crushed pineapple, drained well
1 (8 oz) frozen whipped topping
10 maraschino cherries, drained and halved
1/4 cup finely chopped pecans
PREPARATION:
Cook pudding using 2 cups milk, following package directions. Refrigerate and allow to cool. Arrange 30 wafers in bottom of a 2 quart straight-sided bowl. Spoon vanilla pudding over wafers. Arrange sliced bananas over pudding.
Drizzle bananas with 3 tablespoons chocolate syrup. Arrange 30 wafers over chocolate and bananas. Spoon pineapple evenly over wafers. Spoon chocolate pudding over pineapple. Spread whipped topping over chocolate pudding. Spreading to edges to seal. Cover with plastic wrap, and refrigerate overnight. Before serving, arrange cherries over whipped topping; sprinkle with pecans. Drizzle a bit more chocolate syrup over top. 8-10 servings.

Answer 6

Everytime I need a recipe idea I go to bettycrocker.com

Here's a link to all the trifle ideas they have. Have fun!

Answer 7

orange jelly with sponge fingers, raisins/mixed fruit and a splash of brandy. Next layer is custard with a half teaspoon of cinnamon, then a packet of angel delight on top, with grated orange peel. ENJOY!

Answer 8

allrecipes.com