Nanna Jean's Trifle
Sponge cake or Madeira cake (Use any recipe to make a Madeira cake using 3/4 ground almonds + 1/4 SR flour - it doesn't rise but it doesn't matter in a trifle.) Beware - If you use a bought cake you will add a lot of carbs!
Raspberry jam (use diabetic if you can get it or raspberries + sweetner + a little water and liquidise)
Sherry (cheap is as good as expensive). If you want a non-alcoholic trifle use apple juice.
Custard (egg custard using sweetener or Bird's custard powder+ sweetener) or bought (check label for carbs)
Double or whipping cream
Decorations - beware carb laden glace cherries!!
Note that the proper version of this recipe does not use any fruit - my husband would consider it a sacrilege to do so.
Cut your cake in half. Use half to fit the bottom of a glass bowl. Cover the cake pieces with raspberry jam or liquidised raspberries. Top with the second layer of cake.
Pour the sherry over the cake and mash with a fork until the cake is soft and has lost its form. (More tastes better than less!)
Make custard according to instructions. Birds has the recipe on the tin. Egg custard recipe next time. Otherwise use bought custard.
Pour custard over the cake base. Put in the fridge and allow to set. If you don't want a skin, add a beaten egg to the Bird's custard recipe or cover loosely.
Whip the double or whipping cream until it forms stiff peaks. Heap on top of the custard when set. Smooth, then scrape the top with a fork until it looks like snow.
Decorate and return to the fridge until needed.
The family consider it not wise to drive after eating this trifle, so they take their portions home with them. My poor daughter, Vickie, is pregnant this year and so will have to have the non-alcoholic version and no shellfish. So she has ordered a full Christmas dinner with all the trimmings for July!