Recipe - Hazels English Trifle

1 Sponge cake
One half cup Raspberry jam (seedless is
better)
1 cn Peaches
1 cn Tangerines in own juice
8 tablespoon Bird's custard powder
4 cup Milk
8 tablespoon Sugar
One half cup Sherry
1 cup Whipped cream

From: MACDUFF@ac.dal.ca (MACDUFF)

Date: Wed, 26 Oct 1994 21:57:00 +0000
G'day This is my mother inlaw's Trifle. It is the best I have ever tasted.
She was born in Aberdeen, but she makes a mean trifle. This is so easy I
even made it one Christmas and received rave reviews. It may be on account
of the extra sherry in my trifle.;)

Fill a large glass bowl to 1/3 with sponge cake broken into pieces. Spread
the raspberry jam over the layer. Fill the next 1/3 of bowl with the
drained fruit. You can use fruits other than the ones mentioned eg.
banannas, pineapple,etc. Save the juice and sprinkle enough over the trifle
to moisten the cake. Don't soak it. Add the sherry next. Now, make a
custard by mixing the Bird's powder and sugar in a saucepan over medium
heat. Gradually add the milk, stirring to blrnd. Cook and stir until the
mixture comes to a full boil andthickens. Cool and spread over fruit layer.
Cover this with whipped cream to which a little sugar has been added.
Garnish with marachino cherries or choclate sprinkles. Cover with saran
wrap and keep in fridge until ready. Can be made the night before. Actually
it's best made ahead, the flavors meld beautifully. All the best to you and
yours from me and mine Thomas

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