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.

Ingredients

• 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

Instructions

1. Get a trifle dish
2. Cut up a pound cake loaf into slices, maybe 1/3” wide
3. 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.
4. Make a fruit jello according to the instructions.  I used one 6 oz package, but two 4 oz packages might have been better
5. 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.
6. Pour in some berries.  They should float.
7. Let your jello set the required time.  I did it overnight, but I think it only takes an hour or two.
8. Make at least 1 Pt of custard according to the Bird’s Custard Powder directions
9. Pour the custard into the dish so it covers the jello
10. Let the custard set.  I did it over night, but whatever the packaging gives as the right time should work.
11. Whip your whipping cream and pour it in so it covers the custard and ideally reaches the edge.
12. Decoratively cover whipping cream with fresh berries.
13. Serve