English Trifle For Christmas

With everyone's thoughts on Christmas, it might be worth practicing your English Trifle before the festive season gets underway. Trifle is a popular dessert - maybe because of all the 'booze' hidden within its creaminess. This trifle is best made the day before it is needed so the flavours can infuse together overnight.

Ingredients: (serves 4)
8 trifle sponge cakes
3tbs seedless raspberry jam
5tbs sherry
5tbs brandy
600ml milk
4 eggs
25g caster sugar
450ml double cream - whipped to soft peaks
Chocolate - grated for decoration

Method:

• Cut the sponge cakes in half, spread them with jam and sandwich them together.
• Cut each into 8 pieces and place them in the bottom of a glass bowl. 
• Pour the sherry and brandy on top.
• Heat the milk in a saucepan. Beat the eggs and sugar together until creamy, then pour on the hot milk. Mix well, then tip back into the saucepan and heat gently, stirring, until the custard thickens.
• Leave the mixture to cool slightly, then pour it over then sponge cakes and leave until cold.
• Spread the whipped cream over the top of the trifle and decorate with grated chocolate.
• Pop into the fridge until you wish to eat it.