The trifle recipe of your childhood....

[ImFree2doasiwant]

I dobt mean The fancy one you do now, I mean the one your nan made at Christmas in 1982.

Ours -
Trifle sponges soaked in sherry laced fruit juice (from the tinned fruit) placed into the bowl, and around the edge

Tinned fruit on top.
Strawberry jelly (made with less water than normal) on top of that, to soak into the fruit and sponge .
Once that's set, custard. Then whipped cream. Hundreds and thousands on top with some jelly diamond's if you're feeling extravagant.

I know, I know, jelly has no place in a Trifle.

Share yours, and how does it differ these days?

Sponge fingers
Sherry
Fruit cocktail from a tin
Raspberry jelly
Cold custard
Dream Topping
Hundreds and Thousands

To me, this IS trifle. I couldn’t get enough of it as a child but the thought of it has made me feel queasy since my mid teens. Although I have craved some this Christmas so may have to make one. And even though I know that ‘proper’ trifle contains ham or compote instead of jelly, I think it tastes disgusting.

Jam. Not ham. That is taking things too far in the Friends episode direction.

Trifle sponges, raspberries in raspberry jelly. Custard with blanched almonds in it set. Cream and a crumbled Flake on top.

Could just eat that now! Trifle.dowsnt feel right without the crunch of almonds in it even though I never known anyone else do it. I used to make a wish when I got one

Swiss roll. Tinned raspberries (drained). Raspberry jelly (made up with the raspberry juice). Birds custard. Dream Topping. Hundreds and Thousands.

I have just remembered that my mother used to pour carnation milk on hers! Eww!

Sponge fingers
Hartleys strawberry jelly made with the juice from a tin of strawberries and a bit less water than the box says.
Tinned strawberries.
Birds custard made with a bit less milk than the tin says.
Double cream whipped with a spoonful of caster sugar in it.
No alcohol - my family were strict Methodists so absolutely teetotal. (And it's vile anyway.)
I make it exactly the same and we have it for Boxing Day dessert. My adult DD makes it the same too.

My mum had a special trifle, it was black cherry.

So, it was trifle fingers soaked in cherry, tinned black cherries, black cherry jelly, custard, whipped cream, toasted flaked almonds. Ver' posh.

Soaked in Sherry, not cherry.

Birds from a box. I bloody loved it.

Always had the birds eye trifle loved it, except when my mums ex husband made it, he mixed the custard and jelly together! Thank God she Left the bastard!

In 1982 I was making the trifle and it was generally a birds one, unless we pushed the boat out and bought the ingredients for a birds style trifle, individually :o

My gran always made 2 trifles at Christmas as my parents don’t drink alcohol so there was one with Sherry and one without. Topped with those tiny silver balls that break your teeth.

I made a Birds box trifle this Christmas for my children. They loved it. They have never liked fancier attempts at trifle. Dh ate about 2/3 of it - total nostalgia food.

Madeira cake or lady fingers (preferably the former) on the bottom, slices sandwiched together with jam. Defrost a bag of frozen berries over a bowl and soak the sponge in the juice and quite a lot of sherry (you can do a separate sherry free one for kids). Scatter the defrosted fruit over the sponge and add a pint of Bird's custard made with whole milk and not too much sugar (creme anglais has no place here and nor for the record has jelly). Leave to set. Top with 500ml of cream whipped to soft peaks and scatter with flaked almonds.

@Sewrainbow almond twins!

Battenburg slices soaked in Sherry, tinned fruit cocktail, strawberry jelly made with Carnation milk topped with whipped cream. From The Women’s Weekly many years ago.

Victoria sponge (sandwiched with lemon curd), custard, tinned mandarin oranges, cream.

Always a Birds box ... with suitable tinned fruit. Mainly the standard one with fruit cocktail, later more adventurous versions - orange with tinned mandarins or raspberry with tinned raspberries. Now Delia one with a pint of cream in the custard

@HelplessProcrastinator Battenberg ...? Never heard of that version

Swiss roll soaked in sherry, tin of fruit cocktail chucked on top, covered in raspberry or strawberry jelly, wait til.its set and then cover with cream topping.
Lovely memories of childhood

Defiantly41 It seems no one else has either outside my family. Looks suitably lurid and 70s in the cut glass trifle dish 😄

I like to make Black Forest trifle:
Sliced madeira cake (chocolate if possible)
Tinned cherries
Black cherry jelly
Three cartons of Ambrosia chocolate custard
Whipped cream
Crumbled Flake bar

My dad still makes the same trifle every Christmas

Sponge fingers soaked with (too much) sherry
Strawberry jelly
Tinned fruit cocktail
Whipped cream
Hundreds and thousands

He always puts too much sherry in for my taste and we are a family of custard haters

Swiss roll soaked in sherry and the juice from a tin of raspberries
Tinned raspberries
Custard made with custard powder
Whipped cream
Silver balls, the ones you decorate cakes with.

Most important of all - no jelly.

I have known my DM eat this trifle for breakfast.

Mine's identical to yours OP except that instead of hundreds and thousands we had grated chocolate on top. I still make it the same way. DC love 1970s trifle. So does DH.