Quick Sherry Trifle

The quintessential pudding that has graced British tables for centuries. This version is quick and easy using ready-made custard or make with custard powder following the packet instructions. Jelly may not always be used but no Trifle is complete without custard.

Prep Time: 30 minutes

Ingredients:

• 300g/10oz Madeira or sponge cake, halved and cut into thick slices
• 300g/10 oz fresh strawberries, frozen are fine but defrost thoroughly
• 6 tbsp sweet sherry
• 500ml/ 2 cups thick custard
• 500ml/ 2 cups double or whipping cream, softly whipped
• Handful, toasted, flaked almonds

Preparation:

Serves 6
The trifle can be made in one large glass dish or into individual glasses

• Line the bottom of the dish or glasses with the cake slices.
• Slice the strawberries if fresh and reserve a few for decoration if using frozen,leave whole) then layer the remaining evenly over the cake. Sprinkle with the sherry.
• Spoon over the custard, again in a thick layer.
• Finish with a thick layer of whipped cream either spooned over or piped using a piping bag.
• Decorate with strawberry slices and a few toasted, flaked, almonds.
  
  Omit the sherry if serving to children.

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