Trifle

“If we were eating custard on its own, I would stir it for a few minutes with a sprig of fresh peach leaves from the orchard to add flavour, and then pour it into bowls, adding a teaspoon or two of freshly made jam in the centre of each.” - Dulcie

SPONGE

INGREDIENTS

3 eggs

pinch salt

170g sugar

115g flour

1 teaspoon baking powder

55g melted butter

2 tablespoons boiling water

FILLING

raspberry jam

whipped cream

375g bottled peaches

stewed fruit juices or sherry

flaked almonds, for decoration

CUSTARD

3 tablespoons custard powder

1 egg

3 tablespoons sugar

600ml milk

METHOD

To make the sponge, beat eggs with salt then slowly add sugar and beat until thick. Gently fold in sifted flour and baking powder. Lastly add melted butter and boiling water. Bake in greased square tin for 25-30 minutes at 190°C.

To make the custard, place custard powder, egg and sugar into bowl. Mix in enough milk to make a smooth paste. Heat remaining milk until nearly boiling. Add custard paste to milk, stirring constantly until thick. Do not boil. Set aside to cool.

Cut cold sponge cake into squares and spread with raspberry jam. Place cake into glass dish. Place peaches on top of sponge, add enough sherry or fruit juice to soften sponge and then pour over the cooled custard. Cover with whipped cream. Decorate with almonds.

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