"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

English Trifle Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for English Trifle, by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, August 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup margarine
1/2 cup white sugar
2 eggs
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

1 pint heavy cream
1/4 cup white sugar
1 teaspoon vanilla extract

1 (4.6 ounce) package non-instant vanilla pudding mix
1 (8 ounce) jar seedless raspberry jam
1/2 cup sherry
4 fresh peaches - peeled, pitted and sliced
1 pint fresh strawberries, rinsed and sliced
1 pint blueberries

Directions:
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch cake pan.
In large bowl, cream together margarine and 1/2 cup sugar. Beat in eggs, one at a time. Combine flour, baking powder and salt. Fold dry ingredients into butter mixture. Pour into prepared pan.
Bake 25 minutes, or until cake springs back when lightly touched in center. Cool in pan for five minutes, then remove from pan and cool completely on wire rack. Cut into narrow pieces about 1 1/2 inches by 4 inches. Set aside.
In large bowl, beat cream with electric mixer until soft peaks form. Beat in 1/4 cup sugar and vanilla and continue to beat until stiff peaks form. Set aside.
Prepare vanilla pudding according to package directions. Set aside.
To Assemble Trifle: Brush each piece of cake with raspberry jam. Use half the cake pieces to line the bottom of a trifle bowl or other glass serving dish. Sprinkle half of the sherry over cake. Layer half the peaches, strawberries and blueberries on top. Cover with half the pudding and a third of the whipped cream. Repeat layers with remaining cake, sherry, fruit and pudding. Top with remaining whipped cream. Chill in refrigerator at least 30 minutes before serving.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

82W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!