Granny's Dessert - Trifle Sponges & Custard

"This isn't truly a trifle recipe, it's just what my sister and I used to call it when we were kids. I don't think there's really a name for it - it's just very simple, sweet and yummy. It looks nothing special, it sounds nothing special, but serve it up and it'll be gone in seconds!"
 
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photo by Wendy-Bob photo by Wendy-Bob
photo by Wendy-Bob
photo by Wendy-Bob photo by Wendy-Bob
Ready In:
10mins
Ingredients:
3
Serves:
4
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ingredients

  • 1 small sponge cake
  • 1 cup raspberry jam (or flavour of your choosing)
  • 75 g custard mix (Granny always made it up from Birds tinned powder and full fat milk, but I'm sure any custard will d)
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directions

  • NB. The ingredients list wouldn't let me specify amounts as I wanted so I had to improvise. In the UK we have packets of trifle sponges (they come in packs of 10-12 I think) which are like thin sponge blocks of about 2cmx4cmx5cm. If you can find these then use 1 to 3/4 of a pack (approx. 8-10), or otherwise a small, plain sponge cake would do - just cut it up into small-ish squares of approximately the same size. It's not really important. With the jam you can add as much or as little as you like (depending on how sweet you can handle it) and the custard should be approximately one standard size pack of instant custard, which is 75g in the UK.
  • Cut the trifle sponges in half lengthways and generously cover both sides with jam before putting back together to make a mini sponge sandwich. Cut in half widthways.
  • Make up the custard (it needs to be a reasonably thin consistency).
  • Mix the sponges in the custard and add a couple of spoons of extra jam. Mix well (don't expect it to look nice - it'll look like lumpy baby food!).
  • Serve instantly!

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RECIPE SUBMITTED BY

Aloha! I'm 29 years old and from the UK. My other half calls me his 1950's housewife because I just love to bake, preserve and cook in general! After studying catering at college I decided commercial cookery wasn't for me but I still like nothing more than discovering new dishes, throwing dinner parties and so on! I work on the recruitment side of a quantity surveying consultancy about 25 miles north of London. I love my job. It's hard work but fast paced, challenging and my work day just flies by. With regards to how I rate recipes, I try and keep it fair and to the system. I do my best to give no lower than 3 stars but will do on occasion if I made something as directed and it still ended up in the bin. I've never given 1 star but on occasion I'll leave no stars if I suspect something went horribly wrong. Most recipes get rated at 3/4 stars because 5 stars is reserved for spectacular recipes that become frequent users and a family favourite. Everyone has their own rating systems and that doesn't offend me. Rate my recipes as you see fit - I know what I like and what I don't and I'm here to fill my recipe book (filling anyone elses is merely an advantage), not to win a popularity competition or become chef of the year.
 
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