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Layered with pudding and fruit in a trifle Recipe

British · Dessert · 30 min total

A classic English dessert featuring layers of creamy vanilla pudding, fresh fruit, and sponge cake, perfect for any gathering.

Ingredients

• 1 store-bought or homemade pound cake (about 12 oz), cut into 1-inch cubes
• 1/2 cup sherry or fruit juice (e.g., orange juice)
• 2 cups mixed fresh fruit (e.g., strawberries, blueberries, raspberries)
• 1 (3.4 oz) package instant vanilla pudding mix
• 2 cups cold milk
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup sliced almonds, toasted (optional)

Instructions

1. In a medium bowl, whisk together the pudding mix and cold milk until smooth. Let set for 5 minutes until thickened.
2. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Fold half of the whipped cream into the pudding mixture until combined. Reserve the remaining whipped cream for topping.
3. Arrange half of the cake cubes in the bottom of a trifle dish or glass bowl. Drizzle with half of the sherry or fruit juice.
4. Spread half of the pudding mixture over the cake layer. Top with half of the fresh fruit.
5. Repeat layers with remaining cake, sherry, pudding, and fruit.
6. Spread the reserved whipped cream over the top layer. Garnish with toasted almonds if desired. Refrigerate for at least 2 hours before serving to allow flavors to meld.

Tips

• For a non-alcoholic version, use fruit juice instead of sherry.
• Trifle can be made a day ahead; cover and refrigerate.
• Use any combination of fruits you like, such as peaches, bananas, or kiwi.

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