English Trifle Recipe - Allrecipes.com
English Trifle Recipe
  • READY IN 1½ hrs

English Trifle

Read Reviews (13)

"I got this recipe from my English cousin. It's very easy to make and this is her recipe for the cake." —  

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Original recipe makes 1 trifle Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch cake pan.
  2. In large bowl, cream together margarine and 1/2 cup sugar. Beat in eggs, one at a time. Combine flour, baking powder and salt. Fold dry ingredients into butter mixture. Pour into prepared pan.
  3. Bake 25 minutes, or until cake springs back when lightly touched in center. Cool in pan for five minutes, then remove from pan and cool completely on wire rack. Cut into narrow pieces about 1 1/2 inches by 4 inches. Set aside.
  4. In large bowl, beat cream with electric mixer until soft peaks form. Beat in 1/4 cup sugar and vanilla and continue to beat until stiff peaks form. Set aside.
  5. Prepare vanilla pudding according to package directions. Set aside.
  6. To Assemble Trifle: Brush each piece of cake with raspberry jam. Use half the cake pieces to line the bottom of a trifle bowl or other glass serving dish. Sprinkle half of the sherry over cake. Layer half the peaches, strawberries and blueberries on top. Cover with half the pudding and a third of the whipped cream. Repeat layers with remaining cake, sherry, fruit and pudding. Top with remaining whipped cream. Chill in refrigerator at least 30 minutes before serving.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 30 mins
  • READY IN 1 hr 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 03, 2004

The cake was a shortcake type, which held up well and offered a perfect textural contrast. I used raspberries in place of strawberries because I was lucky enough to happen upon them. Two college athletes and the rest of the group agreed it was excellent. One tip, which was taught to me by my aunt many years ago when cooking vanilla pudding or custard as a filling: Cook it with a piece of lemon rind/zest. It offers a subtle dimension to the filling that is delightful, and was effective here. Also, I was low on sherry and substituted with Amaretto. No complaints!

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Most Helpful Critical Review
Nov 20, 2008

This was ok. Real English Trifle is made with a custard not instant pudding. substitute the pudding with Birds instant custard which you can buy at many grocery or specialty stores, or make your own custard. This makes the recipe more authentic and tastier.

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15 Ratings

Oct 08, 2003

Excellent recipe. I substituted Amaretto for the Sherry, and used strawberries and blueberries for the fruit. For the raspberry jam, I used a gourmet raspberry dessert filling. The cake was a nice shortbread, not too sweet and had great texture. It didn't rise much for me either. Would make again for our Sunday dinner crowd.

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Jul 21, 2005

The shortbread was perfect for this recipe - I wouldn't use a store-bought pound cake because it wouldn't hold the amaretto or sherry very well. Also threw in some raspberries. A perfect summer dessert. It makes a HUGE trifle - enough for a 6-8 people dinner party with leftovers! Delicious!

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Dec 21, 2003

I thought the whipped cream, the pudding, and the fruit combination was awesome! I also used amaretto. Wonderful. I was slightly put off by two things: 1) the cake was a bit dense and dry...may have just overcooked it, but may use a different cake next time, and 2) the whipped cream was beige from the addition of the vanilla. Next time I'll probably use a clear vanilla flavoring rather than vanilla extract.

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Jan 14, 2005

Yummy. But instead of making the cake, I just used frozen Sara Lee pound cake. My company LOVED it. Everyone had two servings. Also, I didn't have sherry so I used Amaretto Liquer instead. Using fresh fruit & fresh whipping cream makes it fancy.

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Oct 08, 2003

My cake didn't turn out very fluffy but I live at 10,000 feet and tried to compensate for the altitude but it was a bit solid. Nonetheless this was very good. This recipe makes sooooo much though! I still have half of the bowl left after a dinner party! I'm not sure how classic this recipe is though, it came out much more creamy than in England. But it tasted lovely.

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Mar 02, 2006

I made it without the sherry and it was still absolutely delicious. Plus, it looks pretty.

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Nutrition

  • Calories
  • 432 kcal
  • 22%
  • Carbohydrates
  • 51.7 g
  • 17%
  • Cholesterol
  • 90 mg
  • 30%
  • Fat
  • 23.5 g
  • 36%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 305 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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