Today is my Nannie’s 80th birthday and so I wanted to celebrate by sharing her signature boozy berry trifle. Childhood Christmases, birthdays, christenings, weddings, or any family occasion, will always involve a ‘Nannie trifle’ and anyone who has ever had the pleasure of enjoying one will understand what all of the fuss is about, there is no comparison. The unmistakable sweetness from the ‘good glug’ of sherry, pared with the beautifully set custard are flavours dreams are made of. (I still can’t get my custard to set as perfectly as Nannie’s does.)
I went to see my Nannie this morning to wish her a happy birthday and I asked her how much sherry she means by ‘a good glug’ as I have tried to replicate her trifle a few times but it’s just never been as good, and she told me (bear in mind we all had huge bowls of this as kids!) a glug was approximately one and a half large wine glasses of sherry, and that port also works just as nicely!
So here we have it, my interpretation of a ‘Nannie trifle’. I won’t claim it’s as good as the original, but it’s still absolutely delicious. A great big Happy Birthday Nannie, and I look forward to enjoying your boozy berry trifle for many years to come! x
- 8 trifle sponges
- 1 400g (14oz) tin raspberries in juice
- 1 400g (14oz) tin stoned black cherries in juice
- 2 raspberry jellies
- good glug of sweet sherry
- 5 tbsp custard powder
- 4 tbsp sugar
- 1½ (3¾ cups) pints milk
- berries for decoration
- Break the trifle sponges into chunks and place into a trifle bowl.
- Drain the raspberries and black cherries, reserving the juices for the jelly later, and place the fruit into the bowl with the sponges.
- Cube the jelly and place in a measuring jug, pour over a little boiling water and stir until melted, add sherry to taste and then make up to 1¾ pints with the juice from the fruit, add cold water if needed.
- Pour the jelly over the fruit and sponges and place into the fridge to set.
- Meanwhile, to make the custard, place the custard powder and sugar into a mixing bowl, add a small splash of the milk and whisk to a smooth paste.
- Place the remaining milk into a pan and heat until nearly boiling, add to the custard mix and whisk to combine. Return to the pan and heat gently until thickened, stirring constantly.
- Cover the surface of the custard with clingfilm and place in the fridge to cool.
- Once the jelly has set and the custard has cooled, pour the custard on top of the jelly and smooth the surface.
- Whisk the cream using an electric whisk until it just holds its shape, be careful not to over whisk. Place into a piping bag fitted with a large star nozzle and pipe a layer of cream ontop of the custard.
- Top with the berries and chill until serving.