Summer Berry Trifle

 

summer berry trifle-Honest Mum

My Mum’s favourite summer pud. Here is her recipe. Let me know if you make it!

summer berry trifle-Honest Mum

I just need to her to make a plant-based version for me now!

summer berry trifle-Honest Mum

Ingredients:

  • 1 x approx 135g strawberry jelly
  • 170g  Madeira cake or trifle sponges
  • 3 tbsp cream sherry
  • 75g blueberries
  • 100g raspberries
  • 150g strawberries, hulled and halved

For the custard

  • 300ml whole milk
  • 300ml double cream
  • 1 vanilla pod, split, deseeded
  • 2 tbsp cornflour
  • 2 tbsp rose water
  • 4 large free-range egg yolks
  • 50g caster sugar

For the topping

  • Handful of blueberries and strawberries
  • 300ml double cream

Method:

Prepare the jelly according to the packet but don’t set in the fridge.

Place the sponge fingers or cut the Madeira cake into 12 equal slices and cover over the base and a little way up the sides of a large trifle bowl.

Put any remaining pieces in the middle of the bowl.

Pour the sherry over the sponge and let the pieces soak it up.

Scatter the berries on top of the sponge and pour the jelly over the fruit.

Cover the bowl with cling film or foil and set in the fridge for at least two hours.

For the custard, pour the milk and cream into a medium pan.

Add the vanilla pod and seeds, then gently bring to the boil.

Once at boiling point, remove from the heat and set aside. After 20 minutes (when the vanilla has infused the milk, remove and discard the pod.

Mix the cornflour with the rosewater in a small bowl until smooth then set aside.

Whisk the egg yolks and sugar in a large bowl until light and fluffy. Stir the warm milk and cream mixture into the egg and sugar mixture. Return the mixture to the saucepan and heat over a low heat, cooking for approx 10 minutes, stirring continuously, until the custard has thickened.

Give the cornflour mixture a stir, then mix quickly into the custard.

Cook for 1-2 minutes more, or until the custard is extremely thick and smooth, stirring continuously.

Remove the pan from the heat and pour the custard into a bowl.

Cover the surface of the custard with cling film to prevent a skin from forming. Set aside until the custard has cooled.

When the custard has cooled, remove the clingfilm and stir the custard a few times gently, then gently pour onto the set jelly.

Cover with cling film again and return the trifle to the fridge for 40 minutes minutes, or until the custard is lightly set.

For the topping, decorate with cut up berries and make a pretty pattern. Keep in the fridge until ready to eat then dish up and enjoy.

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42 Responses

  1. Rosie @Eco-Gites of Lenault

    Hmmm – trifle. Some I love and some I hate … and for me trifle with jelly in it is a no no! (Sorry). I must have been the only child at parties who didn’t like jelly and my taste buds have not changed on that as I have got older! It looks very pretty though and I bet the rosewater gives a lovely subtle flavour. Have a lovely holiday in Greece too 🙂

    Reply
  2. Alida

    What a fab summer trifle! I love the way you have presented it too.
    I have entered my oven cooked squid rings. My kids loved them!
    Thank you for hosting!

    Reply
  3. TheBoyandMe

    It sounds and looks delicious, but I’m afraid I’d have to cheat with custard as I’m egg-phobic. I’d end up having to use custard powder or ready-made custard.

    Reply
  4. Jenny

    Absolutely delicious looking. Perfect for summer. I love any dessert with berries. Great photos too. Thanks for hosting. I would offer to host for you while you are away but I will be flying that day. But in the future if you ever need a host I would love to help you out while you are away!!! #tastytuesdays

    Reply
    • honestmum

      That’s so kind, thanks Jenny. Others offered but I often like to just switch things off when I’m away too sometimes but let you know in the future, thanks again and hope you had a wonderful time away, looked like it from your blog x

      Reply
  5. Sonia Constant

    I love the photos of this trifle. It looks truly amazing. I love seeing a little consideration going into cooking – for example the fact the strawberrys are neatly arranged 🙂

    Looks perfect and I so want to try it now. x

    Reply
    • honestmum

      Aw thanks so much Sonia, presentation is really important isn’t it?! Feast with the eyes first and all that! Thanks for your lovely words x

      Reply
  6. HELEDD

    Oh no your poor mother! Hope she’s felling better soon.

    This trifle is right up my street, one I’ll have to try. My husband is a big trifle fan “it’s a trifle nice” (that’s his saying) and I love summer berries. Perfect!

    Reply

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