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Tuesday, 18 March 2014

Yorkshire Trifle

Yorkshire Trifle (please click here to go to my YouTube video of this recipe.

recipe by: Eileen Little

presented by: Chef Miriam Borys

I have had the pleasure of eating this delicious, easy desert since I can remember. My Mom, Eileen brought this recipe with her as a war bride after the war and my family and many families near to us have been enjoying it ever since. 

2 boxes of powdered jello (raspberry or strawberry)

2 1/2  cup boiling water
2 cup frozen raspberries
1 sponge cake (one layer)
2 1/2 cups custard or use  ‘Birds’ custard mix
500ml whipping cream
1 tsp. vanilla
3 tsp. icing sugar (confectioners sugar)
4 maraschino cherries (garnish)

Jell-O Layer

Put sponge cake and frozen raspberries in the bottom of your trifle bowl.
Follow the instruction on the Jell-o package and make the jello in another large bowl. When jell-o has dissolved pour over your sponge cake and raspberries in your trifle bowl.

With a spoon push down on the soaked sponge cake so that the jello can be absorbed into  the sponge cake. Cover and place into the fridge to set.

Custard Layer

Follow the directions on the ‘Bird’s’ Custard Powder tin to make 2 1/2 cups of custard. Allow to cool slightly and then pour the custard onto of set jell-o  layer. Place the jello with custard on top back into the fridge to continue to set. This can be done well ahead and held overnight.

Whip cream layer with cherry garnish
In a large bowl, whip cream until peaks are just about to form (not stiff yet). Beat in vanilla and sugar until peaks  are stiff. Make sure not to over-beat, cream will become lumpy and turn to a butter-like consistency. Spoon whipped cream onto trifle and garnish with cherries.  
My Mom,  Eileen Little with her famous Yorkshire Trifle. 

for a short video of the finishing process please go to

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