Nutritional Info

Nutrition Facts

Serving Size 1 (379g)

Calories 419
Calories from Fat 45 (11%)
Amount Per Serving %DIV
Total Fat 5g 8%
Saturated Fat 2.2g 11%
Monounsaturated Fat 1.9g
Polyunsaturated Fat 0.9g
Trans Fat 0.0g
Cholesterol 21.1mg 7%
Sodium 164.1mg 7%
Potassium 125.6mg 3%
Total Carbohydrate 91.7g 31%
Dietary Fiber 0.5g 2%
Sugars 82.5g
Protein 2.9g 6%

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Recipe Description
There was always trifle as weil as plum pudding for Christmas Day in our house. My mother's trifle was famous. She made glass bowls of it, using trifle sponges and lashings of sherry. She used to hide it because my brothers would get up in the night to eat trifle. As each year passed she was forced to become more and more ingenious with her hiding place. Eventually hiding the trifle became a traditional Christmas game.
Prep time
5 hr 30 min
Cook time
10 min
Ready In
5 hr 40 min


Serves Tool

Serves To:USMetric
8 Ounce(oz)  homemade sponge cake
1 Pound(lb)  bought sponges
8 Ounce(oz)  raspberry jam
3/4 Cup(c)  sweet or medium sherry
5   eggs
1 1/2 Tablespoon(T)  superfine granulated sugar
3/4 Teaspoon(t)  pure vanilla extract
3 Cup(c)  rich milk
2 1/2 Cup(c)  whipped cream
8   glace cherries or crystallized violets
8   diamonds of angelica


Sandwich the rounds of sponge cake together with raspberry jam. If you use trifle sponges, sandwich them in pairs. Next make the egg custard. Beat the eggs with the sugar and vanilla extract. Heat the milk to the 'shivery' stage and add it to the egg, beating all the time. Put into a heavy saucepan and stir over a gentle heat until the custard coats the back of a wooden spoon lightly. Don't let it boil, or it will curdle. Cut the sponge into 3/4 inch slices and use these to line the bottom of a 7 1/2 cup glass bowl, sprinkling generously with sherry as you go along. Pour in some homemade egg custard, and then add another layer of sponge. Sprinkle with the remainder of the sherry. Spread the rest of the custard over the top. Cover and leave for 5 or 6 hours, or preferably the overnight, to mature. Before serving, spread whipped cream over the top, pipe rosettes if you like, and decorate the trifle with glace cherries or crystallized violets, and diamonds of angelica.

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