TRIFLE

Let’s face it, trifle has a bit of a downmarket image these days,
probably because it’s so readily available in packets and plastic pots,
most of which, embarrassingly, are actually quite addictive and
appealing even in their most synthetic supermarket form. Anyway,
here’s a proper old-fashioned type of trifle that’s well worth making
from time to time, and which you don’t need to feel ashamed of.
(If you want the cake to be home-made, make an all-in-one
Victoria sponge from a mixture of 4 oz (100 g) each of self-raising
flour, sugar and margarine with 2 eggs.)
1 large Madeira cake
1 tin of apricots
1 packet of orange jelly
1 very large glass of sherry (or more)
1 egg
2 egg yolks
1 tbsp caster sugar
1 tbsp cornflour
3⁄4 pint (450 ml) milk
1 carton of double or whipping cream
Glacé cherries
Flaked almonds
Method
1. Break up the sponge cake and arrange in the bottom of a large
cut-glass serving bowl then pour the sherry over the sponge
and leave to soak.
2. Drain the tin of apricots, covering the sponge with the fruit, then
make up the jelly according to the instructions on the packet,
using the juice from the tin of apricots instead of cold water.
3. While the jelly is cooling, make the custard by mixing the egg,
egg yolks and sugar together in a bowl. In a cup, blend the
cornflour with a few tablespoons of milk from the 3⁄4 pint (450
ml) then add that to the eggs and sugar and mix to a paste.
4. Meanwhile, warm the rest of the milk in a large saucepan until
it comes up to the boil then pour the hot milk onto the paste,
stirring constantly.
5. Pour the custard back into the pan and, still stirring all the time,
cook over a low heat for a couple of minutes until the custard
has definitely turned, meaning it’s thick and creamy enough to
coat the back of a spoon.
6. Pour the custard into the bowl again and leave to cool, either
covered with a layer of cling film or sprinkled with a couple of
teaspoons of sugar and a little cold milk to prevent a skin
forming. (Alternatively, put the custard in a blender or food
processor and turn it onto the slowest setting for a minute at a
time until the custard is almost cold.)
7. While the custard is cooling, pour the cold jelly over the fruit
and sponge and refrigerate.
8. Pour the cold custard over the trifle and chill for a few hours
before topping with the whipped cream. Decorate with halved
glacé cherries and flaked almonds.