English Trifle Recipe
Ingredients
1 layer sponge cake or 1/2 tube chiffon cake
1/3 cup raspberry preserves or currant jelly
1/3 to 1/2 cup cooking sherry
1 1 pound can apricot halves, drained
1 3 or 3 1/4 ounce package vanilla pudding
1 teaspoon vanilla
1/2 cup whipping cream, whipped
1/4 cup toasted slivered blanched almonds
Directions
Slice cake in 1/2 inch thick fingers; make into sandwiches, filling with preserves.
Place half, spoke fashion, in 1 1/2 quart serving dish.
Sprinkle on half the sherry.
Repeat with remaining cake (alternating with bottom spokes) and sherry.
Quarter the apricot halves; place atop.
Prepare pudding, following package directions, but using 3 cups milk.
Remove from heat and stir in vanilla.
While pudding is hot, pour over the dessert.
Chill well.
Before serving, center with whipped cream and nuts.
Makes 8 servings.
Place half, spoke fashion, in 1 1/2 quart serving dish.
Sprinkle on half the sherry.
Repeat with remaining cake (alternating with bottom spokes) and sherry.
Quarter the apricot halves; place atop.
Prepare pudding, following package directions, but using 3 cups milk.
Remove from heat and stir in vanilla.
While pudding is hot, pour over the dessert.
Chill well.
Before serving, center with whipped cream and nuts.
Makes 8 servings.
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