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Grandma’S English Trifle

Grandma's English Trifle recipe image
This traditional English trifle is a nostalgic treat that layers moist pound cake, rich instant pudding, and sweet raspberry jam in a clear glass bowl. The creamy custard soaks into the cake, creating a tender, melt-in-your-mouth texture that is both comforting and elegant. Topped with sweetened whipped cream and garnished with toasted almonds and maraschino cherries, it offers a beautiful contrast of colors and flavors. This dessert is perfect for family gatherings, holiday meals, or any occasion where you want to impress guests with a timeless, homemade classic. It requires no baking, just assembly and chilling, making it an easy yet sophisticated finish to a meal.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 10
Calories: 93.0
Dietary: Gluten-free, Vegetarian
Description
This traditional English trifle is a nostalgic treat that layers moist pound cake, rich instant pudding, and sweet raspberry jam in a clear glass bowl. The creamy custard soaks into the cake, creating a tender, melt-in-your-mouth texture that is both comforting and elegant. Topped with sweetened whipped cream and garnished with toasted almonds and maraschino cherries, it offers a beautiful contrast of colors and flavors. This dessert is perfect for family gatherings, holiday meals, or any occasion where you want to impress guests with a timeless, homemade classic. It requires no baking, just assembly and chilling, making it an easy yet sophisticated finish to a meal.
Ingredients
  • 1 package Pound cake, frozen and thawed
  • 0.5 cup Raspberry jam
  • 2.5 cups Milk
  • 1 box Instant pudding mix (regular)
  • 1 cup Whipping cream, chilled
  • 3 tbsp Confectioner's sugar
  • 0.5 cup Silvered almonds
  • 1 jar Maraschino cherries, halved
Directions
  1. 1
    Slice the thawed pound cake in half horizontally.
  2. 2
    Spread raspberry jam over one cut side of the cake, then replace the top half.
  3. 3
    Cut the cake into nine equal pieces.
  4. 4
    Line the sides and fill the center of a 2-quart glass serving bowl with the cake pieces.
  5. 5
    Prepare the instant pudding according to package directions using the milk.
  6. 6
    If the pudding is warm, let it cool slightly before proceeding.
  7. 7
    Pour the prepared pudding evenly over the cake pieces in the bowl.
  8. 8
    Place the bowl in the refrigerator to chill.
  9. 9
    In a separate bowl, beat the chilled cream and confectioner's sugar until stiff peaks form.
  10. 10
    Spread the whipped cream evenly over the pudding layer.
  11. 11
    Refrigerate the trifle for at least 4 hours to allow layers to set.
  12. 12
    Just before serving, garnish the top with silvered almonds and halved maraschino cherries.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 93.0kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 20.2g7%
Dietary Fiber 0.4g2%
Sugars 0.0g
Protein 2.0g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use a clear glass bowl to showcase the layers.

You can substitute pound cake with sponge cake or ladyfingers for a lighter texture.

Ensure the pudding is not hot when pouring over the cake to prevent it from becoming too soggy too quickly.

Leftovers can be stored in the refrigerator for up to 2 days.

Keywords: trifle, english dessert, pound cake, custard, whipped cream, raspberry jam, layered dessert, british cuisine, no bake, chilled dessert, party food, holiday treat
Read it online: https://www.chefs-mate.com/recipe/grandmas-english-trifle/