Grannies 'heavy handed' Christmas Trifle Pudding Recipe
Every year my Gran would make the most delicious trifle for Christmas day, filled with fresh fruit and just the right amount of sherry... sometimes a little more heavy handed but always the yummiest! You can serve in one big glass bowl or smaller individual ones. This has become our Christmas tradition, hope you enjoy.
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1 hr 30 min
1 hr 30 min
- 2 packets of finger biscuits (boudoir biscuits)
- 1 packet of jelly (flavour of your choice)
- 1 cup of medium sherry (or a bottle if you’re gran)
- 750g Fruit of your choice, peeled and sliced (berries are ideal, but peaches and banana work well too)
- Custard (home made works best!)
- Chopped nuts or berries
- 500ml double cream
- 1 tsp vanilla extract
- 2 tbsp icing sugar
- Grated chocolate
- Make the custard.
- Place the finger biscuits at the bottom of a large glass bowl.
- Spoon over the fruit, then add Sherry.
- Pour over a thick layer of custard, pushing it against the side of the dish to seal in the biscuits below. Leave to cool and set with a skin – this makes a barrier for the jelly.
- When the custard is cold and set, and the jelly is on the point of setting, spoon the jelly over the custard and chill until ready to complete.
- Whip the cream with the vanilla and icing sugar until just holding its shape, then spoon round the bowl over the set jelly.
- Decorate the top of the trifle with the nuts and/or grated chocolate.
- Refrigerate and serve cold
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