For many SAffers this is the ultimate pudding to end a celebratory meal. My own brother was renowned for his trifle back in the day, which featured Boudoir biscuits and lots of Ultramel...
Christmas Trifle Recipe
To Buy:
- 80g raspberry jelly
- 80g greengage jelly
- 1 large jam swissroll
- 50ml medium cream sherry, or more to taste
- 100g flaked almonds
- 410g sliced peaches or canned fruit
- 500ml vanilla custard, cooled (Or do what my bro did and use Ultramel :-))
- 150ml whipped cream to decorate
To Make:
- In two seperate bowls, prepare the jelly according to the directions on the package and refrigerate until set.
- Cut the swiss roll into slices and arrange a layer at the bottom of a large glass dish.
- Sprinkle the swiss roll with half of the sherry.
- Using a fork, break the set jelly into chunks.
- Layer the trifle alternately with the sliced peaches or canned fruit, greengage jelly, custard and almonds. Repeat the sequence starting with the swiss roll slices.
- Decorate the trifle with the red jelly, piped cream and flaked almonds.
- Refrigerate and serve once well chilled
A great treat to serve after the turkey after Christmas lunch!
(Recipe source: http://www.recipesworldwide.org/countries/south-africa/fruity-christmas-trifle)