Trifle
Leah Matalon
ingredients
- 2 sponge cakes or wine loaves
- 1/4 c. red rum (or rum + fruit syrup)
- Strawberry, Apricot or Raspberry JAM
- Walnuts or white, blanched almonds
- Birds Eye Custard Powder (2 tbsp. powder
- to 1 part milk-follow pkg. directions)
- 1 tbsp. butter
- 2 tbsp. Harvey’s Bristol Cream
- 1 tin sliced peaches or fruit cocktail,
- juice reserved
- 2 pkgs. red Jell-O
- 3 to 3&1/2 c. liquid (part water + part
- reserve fruit juice)
- Whipped cream
- Cherries, to garnish
- Toasted Almonds or walnuts, to garnish
directions
- 1
1. Slice cake or loaves to 1" slices. Line bottom of dish with cake.
- 2
2. Sprinkle cake with red rum.
- 3
3. Spread with the jam [NOT guava jelly].
- 4
4. Sprinkle with walnuts or almonds.
- 5
5. Prepare custard based on package directions, but applying 2 tbsp. powder to 1 part milk. Add 1 tbsp. butter and the bristol cream to the BOILED custard. Pour the custard over sponge cake. Carry the custard to edge of cake, TOTALLY sealing in cake. Let cool.
- 6
6. When custard is cool and hard, lay on the peaches/fruit cocktail (in a pattern)
- 7
7. Prepare Jell-O with 3 to 3&1/2 c. liquid (using partly juice from fruit and partly water). Cool Jell-O in fridge or freezer, and spread over fruit when it starts to jell.
- 8
8. On top of trifle, put whipped cream followed by cherries and nuts of choice for garnish.
Source: Phyllis Ammar
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