Sherry Trifle

The quintessential English pudding, the humble trifle. Simple yet elegant when served in individual jars, this lifts the party classic to classy!

Sherry Trifle

Prep Time 10 minutes
Cook Time 10 minutes
Setting time 4 hours
Total Time 20 minutes
Servings 4 people


  • 135 g Raspberry Jelly (1 pack)
  • 100 g Frozen Raspberries
  • 10 Sponge Fingers
  • 2 tbsp Custard Powder
  • 2 tbsp Caster Sugar
  • 1 pt Milk
  • 200 ml Whipping Cream
  • 2 tbsp Sweet Sherry
  • Chocolate curls to garnish


Making the Jelly

  1. Break the jelly into pieces and dissolve in 1/2 pint of boiling water. 

  2. Break sponge fingers into 3 pieces each and divide between the trifle bowls (jam jars or kilner jars make great individual serving bowls). 

  3. Divide the raspberries between each bowl. 

  4. Add the sherry to the jelly. 

  5. Add enough cold water to the jelly until you have 1 pint’s worth. 

  6. Stir well.

  7. Divide the jelly evenly between the bowls ensuring it covers the sponge finger pieces. 

  8. Place in the fridge and chill for 2 hours until set. 

Making the custard

  1. Place the custard powder and sugar in a mixing bowl.

  2. Using a little of the pint of milk, mix to a paste.

  3. In a saucepan, heat the remaining milk through, but do not let it boil.

  4. Pour onto the custard mix and stir well.

  5. Return the custard to the saucepan and bring to the boil over a gentle heat, stirring continuously until thickened. 

  6. Remove from the heat and place clingfilm directly over the surface of the custard to avoid a skin forming. 

  7. Allow to cool for 10 minutes. 

  8. Divide the cooled custard between the bowls and place cling film directly onto the custard. 

  9. Chill for a minimum of 2 hours until the custard is set. 

Assembly prior to serving

  1. Whip the cream into stiff peaks.

  2. Spoon or pipe the cream onto the custard layer of the trifle.

  3. Decorate with chocolate curls. 

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