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Old English sherry trifle

Old English sherry trifle

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Sometimes the old ones are the best! Sticky caramel, juicy raspberries and soft sponge cakes combine in this traditional dessert

Serves: 6-8

Ingredients

Caramel will go sticky if left exposed to the air. Once made, store in an airtight container with baking parchment between layers. Finish decorating just before serving.

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8-10 trifle sponges
4-5 tbsp raspberry jam
250-350g (8-12oz) raspberries
175ml (6fl oz) sherry
500g (18oz) carton chilled ready-made custard
284ml (½ pt) carton double cream
1-2 tbsp toasted flaked almonds
125-175g (4-6oz) caster sugar
Heatproof board, lined with baking parchment

Method

Cut sponges in half horizontally and sandwich layers together with jam. Place in the base of a serving dish, layering with raspberries (reserving a few for decoration), then pour sherry over. Leave for 5 mins for sponges to soak up sherry.
Spoon custard over the top. Lightly whip cream and spoon on top. Scatter over reserved raspberries and almonds.
To make caramel decoration (optional), pour 4tbsp water into a small saucepan and add the sugar. Place pan over a low heat and stir until the sugar dissolves. Brush down sugar crystals on the side of the pan, using a damp pastry brush. Boil mixture rapidly until it turns golden.
Remove pan from heat and plunge base into a bowl of cold water to prevent caramel cooking further. Leave mixture to settle for a few seconds, then use a spoon to drizzle it onto the baking parchment. Leave to cool and set.
Peel caramel from baking parchment and stick into cream just before serving.

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Nutritional information per portion

Calories 480(kcal)
Fat 28.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.