Preparation info

  • Difficulty


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

The great British trifle cannot be beaten. I am not talking about the hard set jellied variety, covered in synthetic cream and hundreds and thousands, but the kind our grandmothers knew about. I have not given specific quantities as it depends on the number you are serving and the size of your bowl, but be generous with your fruit and sherry.


  • 1 packet trifle sponge cakes or a slightly stale Victoria sponge
  • Plenty of good, preferably home-made, raspberry jam
  • Plenty of good quality dry sherry
  • fresh raspberries
  • Bananas, sliced and dipped in lemon juice
  • Home-made custard
  • double cream lightly whipped
  • Toasted flaked almonds


Slice the sponges and spread them generously with the raspberry jam. Line a large glass bowl with them, splash on plenty of dry sherry and leave to soak in. Scatter the raspberries over the sponges together with the banana slices. Cover with the cold home-made custard. Level the top and then spread on the lightly whipped cream. Scatter over the toasted almonds just before serving. The trifle is best made several hours or a day in advance to allow the flavours to intermingle. Allow to reach room temperature before serving.