Traditional Trifle

This is one of my old fashioned recipes. It is delicious and very easy to make.
Preparation time 30 minutes
Chilling time 30 minutes
6 trifle sponges
2 tablespoon raspberry  jam
large tin of sliced peaches
4 tablespoon sherry
4 tablespoon peach juice
2 tablespoon flaked almonds
1 pint (570ml) custard
1/2 pint (570ml) double cream
20z (50g) small macaroons
Large punnet raspberries
Split the sponge cakes in half and spread them with a thin layer of jam, sandwich them together. Cut the sponge cakes into 2 inch slices and arrange in the base of a glass dish. Drain the  peaches and  arrange on and around the sponge cakes, add a few raspberries, and sprinkle with sherry and peach juice over the top.
Prepare the custard.  See recipe below
Sprinkle the almonds over the sponge cakes and peaches., and then spoon warm custard over them. Cover the dish and leave until cold. Whisk the cream until it is thick and spoon it over the custard.  ecorate with raspberries and almonds.
For the custard
  • 1 pint of Milk
  • 2 fl oz (55 ml) single cream
  • 1 vanilla pod or 1/2 teaspoon vanilla extract
  • 1 oz (30g) castor sugar
  • 2 level teaspoon corn flour
Pour the milk, cream and vanilla pod into a pan and bring to the simmering very slowly,  Remove the vanilla pod.  Whisk together the egg yolks, sugar, and cornflour in a bowl until well blended.  Pour the hot milk and cream into the eggs and sugar, whisking all the time.  Return the mixture to the pan, and over a low heat, stir until it thickens.  Let to cool before pouring into the trifle.