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Old English trifle


  • Put the sponge pieces in an oven-proof serving bowl, in one layer, and top with the macaroon crumbs.Then sprinkle the sherry and brandy over the top, press down and set aside until absorbed. 
  • To make the custard, gently bring the single cream and vanilla stick to the boil in a heavy-bottomed pot. 
  • Beat the egg yolks with the cornflour and caster sugar using a hand mixer until smooth. Then remove the vanilla stick and pour in the hot cream, continually mixing. 
  • Return the mixture to the pot and gently cook until thickened and it coats a wooden spoon. (DON'T BOIL!) Set aside to cool a little. 
  • Arrange the fruit on top of the sponge. Spoon the custard over and then top with the whipped cream. Sprinkle with the brown sugar and refrigerate for at least 1 hour to chill well.


  • 2 cups day-old sponge, broken into bite-sized pieces
  • 1 cup macaroons, finely crushed
  • 1/3 cup medium-dry sherry
  • 2 tbsp brandy
  • 300 ml single cream
  • 1 vanilla stick
  • 3 large egg yolks 
  • ½ tbsp cornflour
  • 15 gm caster sugar
  • 3 cups chopped mixed fruit, eg. berries, mango, kiwi fruit
  • 1 cup thickened cream, whipped
  • brown sugar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm