Note: If making English Trifle for a children’s party, omit the alcohol and use fruit juice to moisten the sponge cake.

Ingredients:

*1 pint/2 c milk
*1/2 c caster/superfine sugar
*1 good vanilla bean, split lengthwise
*5 egg yolks, beaten
*1 sponge cake, split in half to form 2 circles
* raspberry jam to spread on the cake
*2 oranges, peeled and segmented* (or use drained, tinned mandarins)
*1/2 c rum or cream sherry
*1 pint/2 c double/heavy cream
*1–2 tbs caster/superfine sugar
*flaked almonds, candied fruit and coloured sprinkles to decorate

Preparation:

Warm the milk with the sugar and the vanilla bean pieces. Add a little of the warmed milk to the eggs and mix well. Pour the warmed egg mixture into the rest of the milk. Cook over low heat until the custard has thickened and will coat the back of a spoon. Remove from the heat, cover and refrigerate overnight.

Spread the raspberry jam on both halves of the sponge cake. Sandwich the halves with the jam inside. Cut into 2-inch sections and place at the bottom of a trifle bowl, or other clear glass or crystal bowl. Sprinkle the rum or sherry (or fruit juice) over the sponge cake pieces, mixing gently. Cover and leave to marinate at room temperature for an hour or two.

At serving time, place the orange segments in a single layer on top of the sponge cake pieces. Remove the vanilla bean pieces from the custard; they can be rinsed, dried and put into sugar to make vanilla sugar. Stir the custard and spoon over the fruit and sponge cake.

Whip the cream with the sugar. Top the English Trifle with the whipped cream, making decorative swirls. Decorate with the flaked almonds, candied fruit and coloured sprinkles. Serve the English Trifle immediately.

* Slice down either side of a segment to separate the flesh from the membrane. Using mandarins from a tin or jar eliminates this step.

Serve English Trifle as part of a dessert buffet with Christmas Rice Pudding, Christmas Pudding, Christmas Cake, Pfeffernuese and Speculaas

Image via Wikipedia