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Trifle
- Difficulty
Easy
By Keith Floyd
Published 1988
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.
Ingredients
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