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This article is written by a student writer from the Her Campus at Exeter chapter.
“No Rachel you weren’t supposed to put beef in the trifle!”
This iconic 1970s trifle recipe is a perfect Christmas day pudding (although, I believe it is traditional to eat trifle on boxing day if you are a stickler for that sort of thing). It takes a little preparation on Christmas Eve but is super easy to make and always looks really impressive.
Ingredients
- 1 x 300g Tin of Raspberries in Juice
- 1 Packet of Raspberry Jelly Cubes
- 1/2 Ready-Made Raspberry Swiss Roll
- 1 x 400-500g Ready-Made Custard (or you could make your own if you prefer)
- 600ml Double Cream
- 1 Flake
- Handful of Toasted Almonds
Method
- Slice the Swiss roll into 2cm slices and arrange it in the base of a large bowl – how much you use will depend on how big the dish is.
- Make the jelly according to the packet’s instruction but instead of adding cold water drain the juice from the raspberries into the jelly liquid.
- Empty the tin of raspberries on top of the Swiss roll and then pour the liquid jelly on top of this to soak into the sponge below.
- Leave in the fridge to set overnight.
- Pour a thick layer of custard over the base.
- Whip the cream until thickened and carefully arrange this in another layer; I normally pipe it or use a rubber spatula.
- Crumble the flake over the top and sprinkle over the toasted almonds.
- Put the trifle back into the fridge until it is time to serve!