Birthdays, Christmas and New Year, we always have trifle My Mother made it and so did her sister, the same way. Funny how my fiancee once said, 'That's not a real trifle. It hasn't got cream on top of it!' But he had a bowl of it and then another. I did offer to make a 'proper' trifle after that, but funnily enough, I was told to make it just like my mother did.
To make the trifle, you will need-
Harvey's Bristol Cream
2 Jam Swiss Rolls (no cream)
Tin of sliced peaches
Custard powder
Tin of evaporated milk
Sugar
Raspberry jelly
Water
Drain the juice from the peaches.
Fill a large whisky glass almost two thirds full of sherry, then add a small amount of juice from tinned fruit. (have a small glass of sherry for yourself, just to check it tastes good!)
Chop up the Swiss rolls and pour over the sherry mixture. Mash to mix well in.
Make custard, using the evaporated milk, instead of ordinary milk (don't add any water). Make it slightly thicker than normal and pour over sponge/sherry mixture. Arrange the peaches on top of the custard. Leave to cool completely.
Make the jelly, but instead of making it up to 20 fl. oz. (1 pint), make it to 17 fl. oz, with the water and the rest of the fruit juice.
Carefully pour jelly over the custard and peaches. Leave to set.
Serve with cream or ice cream.
Stay in or you will be Breathalyzed!
Enjoy!
