My grandmother served this pudding every Christmas, New Year and Easter - and it was always a treat. The combination of the creamy custard and sponge together with refreshing jelly, sherry and nuts has to be tried to be truly appreciated.
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2 sachets strawberry jelly
6 tablespoons custard powder
3 tablespoons caster sugar
1 sponge cake
100g walnuts, chopped (reserve about 8 for the decoration)
Make up jelly according to packet instructions. Leave to set in the fridge.
Make custard: Mix custard powder, sugar and 50ml of the milk. Bring the remaining 450ml of milk to the boil, stirring well. Add the custard powder mixture. Reduce to low heat, stirring continuously until it thickens. Sprinkle with sugar to prevent a skin forming, cover with cling film and leave to cool.
Cut sponge into slices, spread thickly with strawberry jam and arrange slices on the bottom and around the edges of a large glass bowl. Sprinkle with sherry to taste.
Once set, chop up strawberry jelly and mix in chopped nuts. Add in a layer of the jelly on top of the sponge. On top of the jelly, add the custard.
Finish off the trifle with a layer of whipped cream. Decorate with glace cherries and the remaining nuts. Chill for 1-2 hours before serving.