Today’s trifle for work. Thankfully there are leftovers pic.twitter.com/UKLQhNMflk
— James O’Keefe (@jpokeefe) November 19, 2015
This is, roughly, the trifle recipe we have used and was passed down from my wife’s mother. I brought it in to work during the holidays and it was liked so much, I was asked to write down the recipe. Hope it brings you much enjoyment.
- 1 pound cake
- One 6oz or two 4oz packages of a fruit jello (Strawberry or Raspberry are good)
- Berries fresh or frozen. I used two bags of frozen berries and some fresh berries for the topping)
- Bird’s Custard Powder
- 1-2 Pt Whipping cream
- Get a trifle dish
- Cut up a pound cake loaf into slices, maybe 1/3” wide
- Place the pound cake slices to make a wall around the bottom edge of the dish, then fill in the bottom of the dish with the pound cake slices.
- Make a fruit jello according to the instructions. I used one 6 oz package, but two 4 oz packages might have been better
- Pour the jello so it covers the pound cake. To avoid floating pound cake slices, you might want to make only 4 oz and pour it in so it covers the bottom layer, let set, then make the other 4oz package and pour that in.
- Pour in some berries. They should float.
- Let your jello set the required time. I did it overnight, but I think it only takes an hour or two.
- Make at least 1 Pt of custard according to the Bird’s Custard Powder directions
- Pour the custard into the dish so it covers the jello
- Let the custard set. I did it over night, but whatever the packaging gives as the right time should work.
- Whip your whipping cream and pour it in so it covers the custard and ideally reaches the edge.
- Decoratively cover whipping cream with fresh berries.