Recipe Old Fashioned Trifle

170 g swiss roll cut into 1cm slices 50ml sherry 200g frozen berries 1 packet raspberry jelly 2tbs custard powder 2tbs sugar 425ml milk.

Recipe old fashioned trifle. With layers of cake custard fruit and jelly every spoonful is layers of yumminess. Bring up to 600ml 1pt with the reserved juice sherry if used and water. Now pour the custard all over.

The classic trifle dessert is always a favourite at christmas time. Stir in remaining milk. Sprinkle with the sherry and leave to soak for 5 minutes.

Pour over the jelly mixture press down well with the back of a spoon and smooth the top. Dissolve jelly in 300ml pt of boiling water stirring well. Slice sponge into fingers strips and arrange in the base of a large glass bowl.

The traditional english trifle uses maderia cake and port wine jelly. Then scatter the raspberries over the sponges and press them down with a fork to release their juices then scatter the bananas over the raspberries. To assemble the trifle tip the bowl from side to side to make sure all the madeira has soaked into the sponges the peel and slice the bananas.

If using fresh strawberries slice thickly reserve a few for decoration if using previously frozen leave whole. Line the bottom of the trifle bowl or glasses with the cake slices. Pour into shallow container.

You can make the maderia cake yourself or you can just buy a sponge from the supermarket. Refrigerate 20 minutes or until jelly is almost set. Blend custard powder sugar and extract with a little of the milk in small saucepan.