Sherry Trifle

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 4 slices Madeira cake, pound cake or trifle sponges
  • 60 ml (2 fl oz/¼


  1. Put the cake slices in a glass serving bowl and sprinkle with the sherry. Scatter the raspberries over the top and crush them gently into the sponge with the back of a spoon, leaving some of them whole.
  2. To make the custard, combine the eggs, sugar and flour together in a bowl. Heat the milk in a saucepan, pour it over the egg mixture, stir well an