The traditional trifle, a classic Christmas dessert, continues to evoke nostalgia and delight during the holiday season. While modern iterations of this dessert feature an array of flavours, the original British trifles of the 18th and 19th centuries relied on simpler components. These early trifles typically consisted of sponge cake, sherry, fruit jam, custard, and whipped cream, without the jelly layers that have become commonplace in contemporary recipes.
Understanding the evolution of the trifle provides context for its enduring popularity. Initially, these desserts lacked the decorative layers seen today, as the use of gelatine only gained popularity in the late 19th and early 20th centuries—a time when the availability of gelatine transformed dessert-making.
Each Christmas, I prepare my grandmother’s traditional trifle recipe, a dish renowned for its simplicity and impressive presentation. My grandmother was particularly fond of a boozy version of the dessert, but the recipe can easily be adjusted to suit individual tastes. For convenience, I skip the step of making homemade custard, opting instead for a powdered custard like Bird’s, which maintains a delightful flavour.
Ingredients and Method for a Classic Trifle
To create this traditional trifle, gather the following ingredients:
– Sponge ladyfingers or sponge cakes
– Apricot jam
– Sweet sherry
– Custard (preferably made from custard powder)
– Double cream
– Glacé cherries
– Flaked almonds
The preparation begins by breaking up the sponge cakes and laying them at the bottom of a large glass dish. Generously spoon the apricot jam over the sponge, ensuring it covers most of the surface. To facilitate flavour absorption, poke holes into the sponge using a skewer, fork, or knife.
Next, evenly drizzle the sweet sherry over the sponge and jam, allowing it to soak in. If using custard powder, prepare it to a pourable consistency, ensuring it is not too thick. Allow the custard to cool so it does not melt the jam or cream. Slowly pour the custard over the sponge and jam, continuing to poke holes to ensure even distribution.
Refrigerate the dish for several hours or overnight, allowing the custard to firm up. When ready to serve, whip the double cream until it thickens but remains soft and spoonable. Spoon or spread the whipped cream over the set custard, and finish by decorating with glacé cherries and a sprinkle of flaked almonds.
This traditional trifle recipe not only pays homage to family heritage but also simplifies the holiday cooking process. By adapting classic recipes, home cooks can enjoy the rich flavours of the past while creating new memories during festive celebrations.
