A picture of a glass bowl layered with sponge, fruit custard and cream making a trifle

Traditional English Trifle

Serves 6 - 8

Vegetarian

This recipe is from Delia's Happy Christmas.

This one's the real deal.

Though we love making trifles all the year round, we only ever make this one at Christmas - which keeps it in the very special occasion bracket. We have discovered that frozen English raspberries are better than imported fresh ones at Christmas time, and that bog-standard trifle sponges absorb Maderia better than home-made.

The Delia Online Cookery School: You can watch how to make this recipe in our video, just click the image to play.

Got a question on Delia's recipes? Ask Lindsey

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Adjusting the custard for trifle

Asked by: vivsim

I'd like to make Delia's traditional English trifle and, due to allergies, would have to replace the cream with A2 cream. Unfortunately, A2 cream is not available here so my only option is A2 3.25% homogenized milk. Could you please advise me what changes (extra egg, corn flour, whatever..?) I could make to Delia's recipe to achieve a good consistency of custard for trifle? Thank you very much.

Answered by Lindsey: Hello, The custard can be made with cream or milk so it should be fine without any further adjustments. Kind regards Lindsey

How far in advance?

Asked by: Sandrafrearson

Hi. Can you tell me how far in advance I could make the Traditional English Trifle and lemon curd meringues? Thank you, Sandra

Answered by Lindsey: Hello Sandra, For the meringues. The meringues themselves will keep for about 5 days in an airtight container. Fresh lemon curd will keep for a week in the fridge or longer if stored correctly on preserving jars. For the trifle.. you can make the custard a couple of days in advance and keep refrigerated (with a piece of clingfilm or parchment flat across the surface to prevent a skin forming). With regards to the assembled dishes… you and make trifle a couple of days ahead but make sure the sliced banana is covered in the crushed raspberry juices to reduce any discolouration. Just sprinkle the nuts before serving. For the meringues…these really need to be assembled just before serving. Best wishes Lindsey

Making trifle without the alcohol

Asked by: Plumrose7

Hello Lindsey, I’m trying to be well prepared for Christmas this year and wanted to ask what I can use instead of alcohol for the traditional trifle? Many Thanks

Answered by Lindsey: Hello, Youi could use your preferred non-alcoholic drink / punch / aperitif / spirit. There are a few winter / Christmas versions or non-alcoholic wine / prosecco, or you could just use fresh orange juice. Kind regards Lindsey

Method

It’s best to start this with the filling, so slice the sponges in half lengthways, spread one half with jam and place the original half back on top.

Cut each one into three mini sandwiches, and place these sideways up in the bowl (they should all fit into a single layer). Now stab them with a small knife and carefully and slowly pour the Madeira over all of them. Then leave on one side so the sponges will absorb the liquid. Place the cream in a pan over a gentle heat and heat it to just below simmering point, stirring occasionally with a wooden spoon. While the cream is heating, use a balloon whisk to whisk together the egg yolks, sugar and cornflour mixture and the vanilla in a medium bowl with a cloth underneath to steady it. Then, whisking the egg mixture all the time with one hand, gradually pour the hot cream into the bowl.

When it's all in, immediately return the whole lot back to the saucepan using a rubber spatula. Now back it goes on to the same gentle heat as you continue whisking until the custard is thick and smooth, which will happen as soon as it reaches simmering point. If you do overheat it and it looks grainy, don't worry, just transfer it to a jug or bowl and continue to whisk until it becomes smooth again.

Pour the custard into a jug or bowl, cover the surface with clingfilm and leave to cool. You can also watch how to make custard in our Cookery School Video. To assemble the trifle, tip the bowl from side to side to make sure all the Madeira has soaked into the sponges, the peel and slice the bananas.

Then scatter the raspberries over the sponges and press them down with a fork to release their juices then scatter the bananas over the raspberries. Now pour the custard all over. Finally whip the cream till thick, spoon it over and spread it around, and scatter the almonds over it all.

Cover the bowl with clingfilm and chill until needed