Traditional English trifle
This exceptionally sweet, spongey, strawberry dessert is a quintessentially English classic.
- 1kg ready to serve custard
- 500g whipping cream
- 300g Co-op British strawberries
- 200g madeira cake, cut into even slices widthways
- 135g strawberry jelly cubes
- 50g caster sugar
- 2 tsp vanilla extract
Separate the jelly into cubes and place in a bowl. Add 150ml of boiling water and stir until dissolved.
Add a handful of strawberries to the jelly.
Arrange the cake slices around the base of the trifle dish.
Spoon over the jelly and strawberry mixture, then put in the fridge to set for two hours.
Once the jelly is firm, gently pour the custard over the jelly, cover with cling film and place back in the fridge.
Whip the cream with the sugar and vanilla extract, then add to the top of the trifle. Decorate with the remaining strawberries.