Bog-standard Trifle

I've got a wonderful trifle dish, which is actually the glass bowl bit out of a dead washing machine. I'm making a standard trifle in it today, which is:

 

  • 1 bought Madeira cake
  • Raspberry jam / conserve
  • Madeira or cream sherry
  • 6 egg yolks
  • 1 dessertspoon caster sugar
  • 1 teaspoon cornflour
  • 2 pints double cream
  • Fresh raspberries

Slice the madeira cake and sandwich the slices back together with raspberry jam, in whatever shape is convenient for your bowl. Sprinkle with plenty of booze to soak well in. Today we're using ordinary raspberry jam, but soaking in Blandy's Avada 5 year old sweet Madeira.

Make a custard – in a bowl, beat the egg yolks, sugar and cornflour. Heat one of the pints of cream to nearly boiling, pour over the egg mixture in a stream, whisking as you go. Put back in the pan, and heat gently until well thick. Pour it over the sponges, banging it up and down a couple of times to make sure it settles well around the sponges. Leave to cool and set.

When it's cool, whip the second pint of cream, with booze and flavourings if you like, and spread over the top. If you're using a bowl shaped like mine, that's wider at the top than the bottom, you may need more cream to get a decent layer.

Decorate the top with fresh raspberries.

This is actually better the next day, but if you're leaving it for a while you might want to wait on the raspberries.

Variants – blueberries (jam and fresh for the top), cranberries ditto – but sweetened dried for the top, fresh is too tart, chopped nuts on top, some people put fruit in amongst the sponge, but I'm a bit of a purist about that, you can put vanilla in the custard if you must.

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