This makes another great substitution for the hot Christmas Pudding, a trifle! They are super easy to make – and are best made at least the day before so the sherry or port has a chance to really infiltrate the cake! This recipe is a simplified version of the traditional trifle!
- 500ml custard
- 500ml cream (whipped)
- 1/2 plain sponge cake
- 3 tablespoons strawberry jam
- 100ml creamed sherry
- 1 punnet strawberries
- 1 punnet mulberries or other berries readily available
Spread the strawberry jam over the sponge cake, and cut into small squares. Place it in a bowl and pour the sherry over the top and very gently mix through so the sherry is absorbed into the cake. Chop up the fruit – but set a few berries aside for decoration. In a large clear bowl – start layering the cake first, then the fruit, then the cream, more cake, custard etc. It doesn’t really matter what order – just so that it looks nice! Top with the whipped cream and decorate with the set aside fruit. Cover with plastic wrap and refrigerate overnight or at least for a few hours.
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