Tipsy Cake (Trifle) - 1950's

5.0
( 1 reviews )
Review
Cooking Mode
12
Ingredients
20m
Prep Time
1h
Cook Time
1h 20m
Ready In

Recipe: #15438

November 01, 2014

Categories: Desserts, Eggs, British, more

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"From a feature of recipes through the ages in our state paper. Times and servings are estimated. What FC calls Jello we call Jelly and it is usually sold in 2 x 9 gram sachets to a packet. Traditionally trifle was served at Christmas in Britain and any seasonal fruit can be used."

Original is 10-12 servings
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Ingredients

Nutritional

  • Serving Size: 1 (186.5 g)
  • Calories 308.3
  • Total Fat - 23 g
  • Saturated Fat - 13.3 g
  • Cholesterol - 137.2 mg
  • Sodium - 98.7 mg
  • Total Carbohydrate - 22.7 g
  • Dietary Fiber - 0.9 g
  • Sugars - 16.7 g
  • Protein - 4.9 g
  • Calcium - 90.9 mg
  • Iron - 0.6 mg
  • Vitamin C - 29.5 mg
  • Thiamin - 0.1 mg


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Step by Step Method

Step 1

Place the milk and cream into a bowl and set over simmering water and heat until just on the cusp of boiling.

Step 2

Meanwhile whisk together eggs, sugar, cornflour and vanilla.

Step 3

Pour hot milk on to the eggs and whisk well.

Step 4

Return the bowl to the soft heat of the simmering water and stir constantlyu, but gently for 3 to 4 minutes.

Step 5

The custard is ready when it has thickened to a smooth, velvety consistency, do not allow it to boil, remove from the heat and place a piece of cling film on the surface of the custard to stop a skin forming and chill until required.

Step 6

To assemble the trifle, using a pretty bowl (cut crystal for preference) arrange sponge cake in the base and sprinkle with brandy, then top with half the cherries and a thin layer of cream.

Step 7

Form another thin layer of cake cubes, sprinkle with brandy, then top with jelly and half the custard.

Step 8

Add to the custard the remaining cherries, another splash of brandy and top with any remaining custard and cream.

Step 9

Decorate with cubes of cut jelly.

Tips


No special items needed.

1 Reviews

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Tisme

I did change things a little with this recipe as I had leftover fruit, nuts and chocolate from Christmas day ~ Firstly I doubled the recipe as I needed a large dessert for a family post Christmas gathering. I followed the custard as per recipe, adding some leftover white grated chocolate to the mix. I made a gluten free sponge to use and used the brandy and cream as per recipe. Apart from the fruit change all was as per recipe really ~ The layering was also as per the recipe instructions. I used raspberries, strawberries and blackberries instead of cherries & had some leftover nuts & pomegranate which I threw in to a layer in the middle. Everyone love it and it bought back many memories of Grans Trifle to many people. Great flavours and not too sweet at all ~ Creamy custard and jelly with fruit what more could one ask for? Everyone really did enjoy this and the proof of the pudding was in the empty dish! Wonderful recipe that is very forgiving of a change or a few variations as I have proved.

5.0

review by:
(28 Dec 2017)
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