English trifle recipes with liquor - Custard and pudding recipes

Author: Kathleen Aguilar  

Loved by all this trifle is made up of a layer of cake soaked in Sherry or orange juice, a delicious, juicy berry compote, thick vanilla custard, and fresh whipped cream. Requires almond pound cake, (or store-bought), homemade Creme Anglaise, (or Bird's custard), poached pears, fresh raspberries and homemade whipped cream.

Traditional Trifle Recipe

Traditional Trifle Recipe
There is no rule that says you can't make these in individual glasses. I did this year along with a small-ish 7"x11" Pyrex baking dish. The custard is just my good old reliable scale-able vanilla pudding made extra silky by leaving out the butter.
Provided by: onlinepastrychef
Total time: 45 minutes
Cook time: 15 minutes
Prep time: 30 minutes
Yields: 16 servings
Cuisine: English
Number of ingredients: 10
  • 16 slices lemon pound cake (about 1/2" thick)
  • 1/2 cup cream sherry (more or less)
  • 30 oz raspberry jam
  • 1 1/2 cups heavy cream whipped with 4 Tablespoons sugar, a pinch of salt, and 1 teaspoon vanilla extract
  • 4 cups whole milk
  • 4 Tablespoons corn starch, (or similar)
  • 4 egg yolks
  • 1 cup of sugar, (you may need a little more--I just do it to taste)
  • 1/2 teaspoon salt, (again, to taste. You might want a bit more or less, just please don't leave it out)
  • 4 teaspoons vanilla extract
  • Calories: 721 calories
  • Carbohydrate: 94 grams carbohydrates
  • Cholesterol: 212 milligrams cholesterol
  • Fat: 35 grams fat
  • Fiber: 1 grams fiber
  • Protein: 8 grams protein
  • Saturated Fat: 21 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 489 grams sodium
  • Sugar: 66 grams sugar
  • Trans Fat: 1 grams trans fat
  • Unsaturated Fat: 11 grams unsaturated fat
How to cook:
  1. I would hold off making the custard until you have the rest of the layers constructed.
  2. Place the vanilla in a large bowl. Set a fine mesh strainer over the top and set aside.
  3. In a large sauce pan, combine the milk, corn starch, yolks, sugar and salt.
  4. Over medium to medium-high heat, bring this to a boil, whisking constantly.
  5. Before it gets too hot, give it a taste and see if you need to add a bit more sugar and/or salt for your taste.
  6. Once the custard comes to a boil, turn the heat down to medium-low and cook another 30-45 seconds. Continue to whisk madly.
  7. Remove the pan from the heat and strain the custard into the bowl with the vanilla. You may need to use your spatula to force it all through.
  8. Stir the custard and vanilla together thoroughly.
  9. Cut rectangles of pound cake about 1/2" thick and fit them in the bottom of a 9"x13" glass baking dish. It's okay to leave a little space between the slices at the edges of the pan, but the rest of the slices should pretty much be touching.
  10. Even drizzle as much or as little sherry over the layers as you like. This is entirely dependent on who you're feeding, so use your good judgement. I usually use about 1/4-1/3 cup per layer. I don't measure either. I just stick my thumb over the mouth of the bottle and shake on as much as seems Prudent.
  11. Evenly spread on a layer of raspberry jam about 1/8"-3/16" thick.
  12. Add another layer of pound cake.
  13. Sprinkle with more sherry.
  14. Spread on another layer of jam.
  15. Pour the custard evenly over the top of the trifle, making sure that it runs down into any gaps between the cake and the sides of the pan. I usually stick a knife in in a few places to allow the custard to spread. You want about a 1/2" layer of custard, so if you seem to have a bit extra, save it for yourself and don't tell anyone.
  16. You should still have about 1/2" of space between the top of the custard and the top of the pan. This is where you'll spread your whipped cream.
  17. Cover the trifle with plastic wrap (don't worry about pressing it to the surface of the custard) and chill thoroughly.
  18. Once chilled, spread the whipped cream evenly over the top of the trifle.
  19. Serve in whatever size slices you'd like, and place a completely optional maraschino cherry in the very center of each slice before serving.
Notes: Traditional English Trifle, Ingredients · 10 ounces pound cake (I used a Sara Lee frozen pound cake) · 1/2 cup seedless raspberry jam · 12 ounces fresh raspberries (reserve a few to garnish

How to Make English Trifle

Get the recipe for English Trifle at http://allrecipes.com/recipe/english-trifle/Watch how to Duration: 3:37



English Trifle

English Trifle
This delicious English trifle is the perfect party dessert. Loved by all this trifle is made up of a layer of cake soaked in Sherry or orange juice, a delicious, juicy berry compote, thick vanilla custard, and fresh whipped cream. Easily made ahead of time this trifle is fantastic!
Provided by: Elizabeth Waterson I Confessions of a Baking Queen
Total time: 90 minutes
Prep time: 90 minutes
Yields: 8 servings
Cuisine: English
Number of ingredients: 10
  • 2 Cups Heavy Whipping Cream
  • 4 Tablespoons Confectioner's Sugar
  • 2 Teaspoons of Dry Milk Powder
  • Pound Cake or Yellow Cake, baked and cooled ahead of time ( I used 6 thinnish slices of pound cake)
  • 1/4 Cup Berry Jam, strawberry, boysenberry or raspberry
  • Orange Juice, Sherry, Triple Sec, Brandy or Maderia
  • 1 Batch of Berry Compote, cooked and cooled ahead of time **
  • 1 1/2 Cups Diced Strawberries
  • 2 Batches of Homemade Custard or 2 Batches Bird's Custard prepared and cooled ahead of time
  • Chocolate or Berries for Topping
How to cook:
  1. Whipped Cream
  2. In the bowl of an electric mixer with a whisk attachment add the heavy whipping cream, powdered sugar, and dry milk powder. Whisk on medium to low speed until hard peaks form, a few minutes. Store in the fridge while you prepare the trifle.
  3. Assembly
  4. Slice your cake into thin-ish slices and spread the jam on top. Then cut the cake into smallish cubes, bite-size. Layer the cake into the trifle dish in an even layer, I like to add about 1 1/2 layers not a quite full two layers of cake. Then use a pastry brush to add the liquid to the cake or just drizzle with a spoon; the orange juice or sherry. I use a few tablespoons of liquid- you don't want to soak it completely.
  5. In a large bowl mix your diced strawberries with the berry compote. Then pour the mixture all over the cake making sure it goes into an even layer.
  6. Next, you'll add the custard, make sure you've whisked it so it's nice and smooth.
  7. If you are going to serve the trifle within a few hours then add the whipped cream now, I add most of it then save the last 1/3 of the whipped cream to pipe on top for a pretty design. If you are not going to serve the trifle until later then take a piece of plastic wrap and press it directly onto the custard to keep it from forming a skin.
  8. When ready pipe the whipped cream on top and use a zester to grate the chocolate on top and add berries. Store leftovers in the fridge for up to 3 days, keep in mind the longer it sits the more the cake will break down and the layers combine,
Notes: The Best Classic English Trifle Recipe, Whisk together milk, sugar, salt, egg yolks, and cornstarch in a heavy-bottomed pan. · Switch to a wooden spoon and bring to a boil over medium to medium-high

English Trifle

English Trifle
This traditional trifle recipe features all of the classic ingredients: layered liqueur-soaked cake, fresh berries, and vanilla pudding. Come winter, try this fruit trifle with pears or pomegranates instead of berries.
Provided by: BHG Test Kitchen
Total time: 30 minutes
Prep time: 30 minutes
Yields: 8 servings
Number of ingredients: 9
  • 1 Vanilla Pudding
  • 5.5 cup 1-inch cubes pound cake
  • 6 tablespoon raspberry liqueur, orange liqueur, or orange juice
  • 3 cup fresh berries (raspberries, blueberries, and/or sliced strawberries)
  • 0.25 cup toasted sliced almonds
  • 0.5 cup whipping cream
  • 1 tablespoon powdered sugar
  • 1 tablespoon raspberry liqueur, orange liqueur, or orange juice (optional)
  • Fresh berries
  • Calories: 484 kcal
  • Carbohydrate: 57 g
  • Cholesterol: 218 mg
  • Protein: 8 g
  • Saturated Fat: 13 g
  • Sodium: 240 mg
  • Sugar: 38 g
  • Fat: 24 g
  • Unsaturated Fat: 10 g
How to cook:
  1. Prepare Vanilla Pudding and chill.
  2. Arrange one-third of the cake cubes in the bottom of a 2-quart clear serving bowl. Drizzle with 2 tablespoons of the liqueur. Top with 1 cup of the berries. Spread one-third of the pudding over berries. Top with 1 tablespoon of the almonds. Repeat layers twice. Cover with foil and chill for 4 to 24 hours.
  3. To serve, in a medium mixing bowl beat whipping cream, powdered sugar, and the 1 tablespoon liqueur, if desired, with an electric mixer on medium speed until soft peaks form (tips curl). Spread over top of trifle. Arrange additional berries over whipped cream and sprinkle with remaining almonds.
Notes: English Trifle Recipe, Ingredients · Deselect All · 6 cups pound cake scraps and crumbs · 1 cup simple syrup (2 parts water, 1 part sugar brought to a boil and allowed to cool to room

English Christmas Trifle

English Christmas Trifle
Poached Pear and Raspberry Trifle, adapted from Emeril Lagasse. Requires almond pound cake, (or store-bought), homemade Creme Anglaise, (or Bird's custard), poached pears, fresh raspberries and homemade whipped cream.
Provided by: Cynthia
Total time: 180 minutes
Cook time: 60 minutes
Prep time: 120 minutes
Yields: 18 servings
Cuisine: British
Number of ingredients: 9
  • 3 cups Creme Anglaise ((or prepared Bird's custard))
  • 1 Prepared pound cake (about 12 ounces, crusts trimmed)
  • 1/3 cup Marsala wine, (or sherry)
  • 1/3 cup Amaretto
  • 4 pears (poached, and sliced into wedges.)
  • 4 cups fresh or frozen and thawed raspberries
  • 1/4 cup confectioners' sugar
  • 2 cups whipping cream
  • Fresh raspberries and mint leaves for decoration
How to cook:
  1. In a medium bowl, 2 cups cream with the confectioner's sugar until stiff peaks form. Set aside.
  2. In a separate mixing bowl toss the berries with 2 tablespoons Marsala, stirring to bruise the berries slightly.
  3. To assemble the trifle cut the cake into 1/2-inch thick slices to fit tightly into the bottom of a trifle bowl (or a 1 1/2-quart decorative glass bowl),
  4. Drizzle or sprinkle the cake layer with Marsala and Amaretto. Layer 1/3 of the pears and raspberries over the top of the cake, followed by 1/3 of the Creme Anglaise or custard. Repeat the process, layering the remaining ingredients.
Notes: English Trifle Recipe, Drizzle with half of the sherry (or orange juice), and the raspberry syrup, if using. Layer with half of the pudding, sliced fruit, and whipped cream. Add
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