Aunt Aileen’s Trifle

Preparation info
  • For

    4-6

    servings
    • Difficulty

      Easy

Appears in
A Year in a Scots Kitchen

By Catherine Brown

Published 1996

  • About

Ingredients

Sponge/jam

  • 250 g (8oz) sponge cake
  • 375 g (12

Method

First layer

Cut up sponges into one inch cubes and put in the base of a glass dish. Melt the jam till it is just warm and runny. Pour over the sponges. Pour over the sherry. Leave for a few hours or overnight to soak up the jam.

Custard

Heat the milk in a pan. Break the eggs into a bowl,