Traditional English Trifle

“This is the absolutely traditional version of the delicious and easy-to-make dessert which graces the Sunday lunch-table of many a British family across the country. You could call it an "adult" trifle, as it is made without jello, but with lots of sherry, which makes it totally irresistable and more-ish - a can't go wrong recipe. For people outside the UK, the trifle sponges can probably be bought from a specialist store selling British food, but the custard powder is available in regular supermarkets.”

Ingredients Nutrition

  • 1 packet single trifle sponge cakes (or a ready-made pound cake or similar)
  • 1 pint english custard, made from bird custard powder
  • 12 pint whipping cream (heavy)
  • 1 (400 g) package frozen raspberries (better than fresh)
  • 100 g jars strawberry jam
  • 1 (400 g) can peach slices or 2 very ripe fresh peaches, skinned and sliced
  • 14-12 pint cooking sherry
  • 50 g sliced almonds, toasted


  1. Slice the cake into slices measuring about 3 x 2 x 1/2 inches, or whatever is convenient, and spread each slice with a little strawberry jam.
  2. Layer in a glass dish, leaving no significant gaps.
  3. Pour sherry over to soak sponge.
  4. Spread frozen raspberries over sponge, followed by sliced peaches.
  5. Make up custard, cool slightly and pour over all.
  6. Allow to cool in fridge.
  7. When set, whip cream and layer on top of custard.
  8. Chill for at least half an hour.
  9. Toast the almonds and scatter over.
  10. That's it, you're done, serve and enjoy!

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