Olde English Trifle Recipe from GourmetFoodPlaza.com

Gourmet Food Plaza

Olde English Trifle Recipe.....you'll find more recipes like this in our Recipe pages

Olde English Trifle
A perfect trifle should be a rich confection of fruit, light sponge, alcohol, real egg custard and whipped cream. The recipe has altered little over the centuries - at one time the custard was topped with syllabub, and fruit has not always been added.
Serves 6-8
4	Trifle sponges
4 tbsp	Cherry jam
15	Ratafia biscuits
4 tbsp	Sherry
2	Bananas, peeled and sliced
1/2	Lemon, zest and juice
1	Peach, sliced
3/4 pint	Milk
3	Eggs
2 oz	Caster sugar
1/4 pint	Double cream, whipped
-	Glacé cherries - to decorate
1 oz	Nuts, chopped, toasted, to decorate

	Method
-	Cut the trifle sponges in half and spread with jam, then sandwich together.
-	Arrange in the base of a glass serving dish.
-	Cover with ratafias and sprinkle with sherry.
-	Coat the bananas in lemon juice.
-	Arrange the bananas and cherries on top of the ratafias.

-	Heat the milk until almost boiling.
-	In a large bowl, whisk together the eggs, lemon zest and sugar until pale, then pour on the hot milk, stirring continuously.

-	Return to the saucepan and heat gently, stirring continuously, until the custard thickens enough to coat the back of a wooden spoon.
-	Do not allow to boil.
-	This takes about 20 minutes.
-	Set aside to cool.

-	Pour the custard over the trifle and leave until cold.
-	Pipe the cream on top of the trifle and decorate with sliced peaches and nuts.

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