Search
Saved recipes | | Register | Welcome!
Search
(14 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

My Recipe Book | What is this?

Raspberry trifle

Print Page
Raspberry and almond trifle
  • Serves: 8-10

  • Prep time:

    (plus 3-4 hours chilling time)
  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

 

Make this as one big trifle or individual versions. For the kids, swap the whisky and almonds for orange juice and chocolate buttons.

Ingredients

For the base:

  • 8 trifle sponges
  • 4tbsp raspberry jam
  • 6tbsp whisky
  • 350g (12oz) raspberries

For the custard:

  • 550ml (1 pint) milk
  • 1 vanilla pod
  • 4 egg yolks
  • 1tbsp caster sugar, plus a little for sprinkling
  • 1Ĺ tbsp cornflour

For the topping:

  • Whipped cream
  • 50g (2oz) almonds
  • Glace cherries to decorate

Method

  1. Split each sponge in half and spread with a thin layer of raspberry jam.
  2. Sandwich each half together and cut into quarters. Place in the bottom of a glass bowl. Sprinkle the whisky over the sponges and spoon over the raspberries and their juice.
  3. Chill for 3-4 hrs.
  4. Place the milk and vanilla pod in a small pan and slowly bring to a simmer. Transfer to a heatproof jug and leave to infuse for 10 mins. Remove the vanilla pod from the milk.
  5. Separate the eggs and put the yolks, corn flour and sugar in a bowl and whisk together. Whisk in the milk and the sieve into a saucepan.
  6. Cook over a gentle heat, stirring constantly until the custard starts to thicken, being careful not to allow to boil. Cook gently for 2 mins until the custard has a thick consistency.
  7. Pour the custard into a cold bowl to prevent further cooking and sprinkle the surface with a thin coating of caster sugar to prevent a skin forming. Allow to cool.
  8. Spoon the cold custard onto the raspberries in the bowl, spreading to the edges.
  9. Squirt the whipped cream on top of the custard and spread to the sides of the bowl.
  10. Decorate with the almonds and the cherries and serve.

Average rating

  • 4
(14 ratings)

Rate this

What do you think of this recipe? Leave us your comments, twists and handy tips.

Your comments

comments powered by Disqus

Latest recipe videos

Video index
Receive our recipes email