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English Trifle

Grannys.kitchen's picture
Ingredients
  Jelly roll 1
  Sherry 1 Cup (16 tbs)
  Canned sliced peaches 28 Ounce, drained retain juice
  Red jelly powder 3 Ounce
Directions

25 hours before serving, slice jelly roll into 1/2 thicknesses and line the bottom of a deep fancy bowl.
Pour about 1 cup sherry over the cake evenly, cover and leave overnight in the refrigerator.
Next day: drain the peaches (reserving juice).
Dissolve the jelly in 8 oz. hot water.
Measure reserved juice and add enough water to make 1 cup; add to jelly.
Arrange peach slices over prepared cake.
Carefully pour jelly mixture over fruit and refrigerate.
When well set, cover with cornstarch custard.

Recipe Summary

Cuisine: 
European
Course: 
Dessert
Method: 
Chilling
Dish: 
Cake

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4.173685
Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 967 Calories from Fat 2

% Daily Value*

Total Fat 0.24 g0.37%

Saturated Fat 0.02 g0.12%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2108.1 mg87.8%

Total Carbohydrates 240 g80.2%

Dietary Fiber 10.3 g41.3%

Sugars 129.7 g

Protein 5 g10.8%

Vitamin A 56.2% Vitamin C 31.7%

Calcium 6% Iron 15.9%

*Based on a 2000 Calorie diet

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English Trifle Recipe