Avg. user rating

Not rated yet

Rate this recipe

Prep time:

Cook time:

Serves: 6

By bosch



  • 425ml milk

  • 55ml sherry

  • 1/2 pints whipping cream

  • 1oz toasted sliced almonds

  • 1 jar jam

  • 350g frozen raspberries

  • 5 trifle sponge fingers

  • 2 banana sliced


  1. Slice sponges in half, spread with your choice of jam, put back together and break into bite size pieces in bottom of trifle bowl.
  2. Add raspberries (no need to thaw) and sherry and give it all a good stir.
  3. Make up custard (thicker rather than thinner but it will thicken as it cools) (put pan in bowl of water and it will cool in 5-10 mins).
  4. When custard is cool, slice bananas onto the sponge/rasp mix, then pour custard over (make sure you cover all the bananas or they start to go brown).
  5. Whisk cream, dollop on top, add almonds and put in fridge for a few hours.

Additional Information

  • pudding

  • Make Ahead

  • Kids can help

  • Biscuit and sweets

  • raspberry

  • banana

  • Cake/Dessert

  • Egg Free

This recipe has not been rated.

Rate this recipe

Your comments