Australian English Trifle Recipe - Allrecipes.com
Australian English Trifle Recipe
  • READY IN 45 mins

Australian English Trifle

Recipe by  

"I got this from my mother. It's as English as you can get. Decorate with whipped cream and flaked chocolate."

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Original recipe makes 10 servings Change Servings
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Directions

  1. Place the cake in a glass serving bowl and cover with the canned fruit. Prepare gelatin according to package instructions and pour over fruit and cake.
  2. Combine custard powder and sugar in a small saucepan over medium heat. Stir in milk and cook until thick and creamy. Pour over sponge cake mixture. Chill until set.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 5 mins
  • READY IN 45 mins
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Reviews More Reviews

Jan 01, 2004

Hi Karen Excellent trifle. Exactly like my mother-in-laws. Now I don't have to ask her to make it anymore...plus she would never give me the recipe. I guess that's a mother-in-law thing!!! Thanks again PS My husband thanks you too!

 
Mar 22, 2008

I plan on making this recipe but where do I find port wine gelatin and custard powder? I am from No.East Ohio USA and have never even heard of either. Please help me. Will be watching for your reply. Thanks....Lovestocook

 

10 Ratings

Aug 22, 2008

I don't use port flavored gelatin but sherry instead. I use either chopped up angel cake or 'Ladys Fingers Sponge', place them in a bowl first and soak with sherry (or port) and I use a strawberry or raspberry jelly (jello). Depending on what state you live in, I know Publix & Albertson's in FL have a British section that sell custard in powder or ready made version or you can make your own custard. Trifle is so easy to make as you can tweak it to suit your palette.

 
Jan 23, 2009

Top Trifle!!

 
Mar 22, 2008

Hey lovestocook. You can find Bird's custard powder at British speciality food stores, or in the British section of the ethnic food aisle (if your store has one). I've never seen port wine flavored gelatin but when I make trifle, I use raspberry jello. Works great. Hope that helps.

 
May 10, 2007

This trifle is tasty!

 
Feb 08, 2010

A light, pretty dessert. Next time I'd pour some liquid over the cake - the cake stayed a bit dry. I didn't have port wine gelatin, I used strawberry gelatin and replaced 1/3 c. of the liquid with wine. I also doubled the custard - next time I'd triple it, since the trifle could have used more custard.

 

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Nutrition

  • Calories
  • 157 kcal
  • 8%
  • Carbohydrates
  • 36 g
  • 12%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 0.5 g
  • < 1%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 280 mg
  • 11%

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

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