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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Sherry Trifle Recipe

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Ingredients:
One large jam roll, or make a sponge cake and spread with raspberry jam
Medium tin of fruit cocktail with cherries or fresh seasonal fruit available
4 oz of raspberry or strawberry jelly mix
6 oz sweet sherry
1 cup of 35% whipping cream
2 tablespoons of white sugar
drip vanilla essence
4 oz custard powder
1/2 pint milk
hand full of raisins (optional)
A few sliced almonds, glazed cherries or strawberries in season, or orange slices.

Instructions:
Take an ornate Trifle Dish (I find an old Punch Bowl to be most appropriate). Line the bottom with a Jam roll cut into one inch slices and
break the rest into the middle.

Cover with tinned fruit salad, with juice and extra cherries if desired. Sprinkle over this a handful of raisins, chopped almonds and/or shredded coconut.

Dribble a good lacing of fine sweet herry and then set all this with a weak red jelly mix (Strawberry or Raspberry). Refrigerate.

Combine the custard powder and the milk to form a thick English custard. When all is cooled, cover the trifle with a layer of custard (Birds brand preferably and no lumps please) let all this cool before covering with whipped cream that has had a little vanilla essence and sugar added. Decorate with Sliced almonds, and/ or shredded coconut, cherries or strawberries in season.

My Mothers Sherry Trifle is made with her own Sponge mix, spread with raspberry jam and seasonal fruit on top with a generous sprinkling of sherry and a rather runny egg custard that actually soaked into the sponge. On top of this she spread large amounts of fresh whipped cream, decorated with candied or fresh orange slices and long strips of orange rind, sliced almonds and of course cherries.