Old Fashioned Trifle

Serves 4 - 6

Preparation:  30 minutes

Chilling Time: Minimum one hour

This is my mother's recipe for trifle and one which I have always loved.    Everyone has their own take on trifle, but this one is made without jelly, but I have a fantastic recipe for Claret Jelly, which is perfect to be served alongside this decadent pudding.     

This pudding looks impressive when entertaining.

The jam element could easily be replaced with defrosted berries, or fresh berries that have been slightly sweetened to make it a little more healthier.You can prepare this pudding first thing in the morning to serve later to allow chilling time.

If you are counting calories or are avoiding sugar, this is definitely not the pudding for you,

but it is utterly delicious!

Ingredients

One pack of sponge cakes, the kind with a coating of sugar on one side.

Good quality strawberry jam, we always use Tiptree Little Scarlet  (or use defrosted berries, sweetened slightly)

Medium or sweet sherry

2 - 3 bananas, cut into slices

One tin of Ambrosia Custard or you could buy a fresh carton of Madagascan Cream Custard

284 mls double cream, whipped until thickened but not stiff.

To decorate:

Whole blanched almonds

Glacé cherries

Green crystallised angelica, cut into little sticks

Alternatively, use fresh berries, mint sprigs and ratafia biscuits

AND THIS IS WHAT YOU DO....

1. Cut the sponge cakes in half and spread each half with a generous amount of strawberry jam.
   
   
2. Lay the jam sponges together in the bottom of an entrée dish, I use a pretty silver one.
   
   
3. Now pour sherry over the sponges, as little or as much as you dare!
   
   
4. Cut the bananas into discs and spread these generously on top of the sherry soaked jam sponges.
   
   
5. Open your tin of custard or carton of custard and pour over the top of the bananas to cover - place into the fridge for about half an hour to chill.
   
   
6. Whip the double cream until it has thickened, but be careful not to overdo this as you need to be able to spread it evenly on to the top of the custard.
   
   
7. Now decorate in pretty patterns with blanched almonds, red glacé cherries and green angelica.