We had a great time making a Christmas trifle during the Mums' English Club this month (but I did put too much alcohol in and forgot the cornflour for the custard!) What is a Christmas trifle? It's a good British treat at Christmas. Here's the recipe from my Dad, with demonstrations of how to make it thanks to the mums and their little helpers (who also made bread to keep them busy, while Mr Sherriff was muddling up all the ingredients).
To serve six people, you need:
3 egg yolks
600ml double cream
25g sugar
1 level teaspoon of cornflour
1 sponge cake base
50g flaked almonds (lightly toasted)
40ml sherry
200g raspberries (or two frozen bags)
3 bananas
drop or two of vanilla essence
1. Make some custard. Mix 3 egg yolks in a bowl with the cornflour (don't forget!) sugar and vanilla essence
2. Bring 300ml of double cream to boiling point. Pour it over the eggs, whisking it with a fork or whisk to blend evenly
2. Bring 300ml of double cream to boiling point. Pour it over the eggs, whisking it with a fork or whisk to blend evenly
3. Return the custard to the saucepan and over a gentle heat, whisk until sauce has thickened. Leave to cool down (the custard, and you)
4. Break up the sponge cake with your fingers. Put in large glass bowl, add sherry (not too much if kids or a wife are around) and raspberries, stir into a paste
5. Slice bananas into thin slices and cover the paste
6. Pour custard over
6. Pour custard over
7. Whip up the remaining 300ml of cream and spread this over the custard.
8. Decorate the top with toasted almonds
9. Cover and chill in the fridge for two or three hours
10. Eat and have a Merry Christmas!
8. Decorate the top with toasted almonds
9. Cover and chill in the fridge for two or three hours
10. Eat and have a Merry Christmas!
