English Trifle
Dessert Recipe

English Trifle
Dessert Recipe

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

Time: 2 hour
Serves: 10 - 12

• 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.
• 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.
• 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.
• 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.
• Cool in the tin for ten minutes then turn out on to a wire rack and leave to cool completely.
• 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.
• 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.
• Transfer the custard to a bowl and leave to cool.
• 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).
• Spread the second layer with another two tablespoons of raspberry jam and sprinkle over the sherry.
• Pour the custard over the cake, cover with clingfilm and chill for at least three hours.
• 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.

• Cooking time 30 - 45 minutes..
• Return it to the fridge until you are ready
  to serve.

• Great for Parties.

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