Jan's Chirstmas sherry trifle

Hi All, I would like to introduce Jan from Dinner in Ten Minutes to you all. If you love to cook but don't want to miss out on the goss, her blog will get you out of the kitchen in 10 minutes! As a person, Jan is kind, gentle yet energetic and easy to speak with. This reflects on her recipes too - lovely, fast, fresh and easy. Thanks to Jan for bringing us this lovely sherry trifle!

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Photo courtesy: Jan from Dinner in Ten Minutes 

I'm delighted to be writing for you all at My Delicious Blog. With Christmas fast approaching, it seems appropriate to write a delicious recipe, suitable for the Festive Season.

Christmas for me in Australia is quite different from what it was in my home country of England. I’ve tried to hold on to many of those early Christmas traditions. Turkey, ham, sausage meat, roast potatoes and brussel sprouts. Christmas pudding, mince pies with fresh cream, Christmas cake and my mum’s Christmas Sherry Trifle.

Considered old-fashioned and a little dated for a while, trifle is becoming fashionable again - and it’s easy to see why. It’s quick and easy to prepare, there’s no cooking involved and it can be prepared in advance. Perfect for Christmas catering - and a nice change from pavlova.

Let’s get started. 

Preparation: 10 minutes
No cooking required
Serves: 8-10

Ingredients:

1 ready made sponge cake or flan case - around 8 oz / 220g
6-8 tablespoons Sherry (or fruit juice if you prefer no alcohol)
Fresh fruits of your choice - I chose strawberries (about 12), 1 small bunch seedless green grapes, around 15 cherries and 3 kiwi fruits (add as much fruit as you like)
Around 24 fl oz / 750 ml of ready-made thick custard
Around 20 fl oz / 600 ml of fresh cream, whipped to form firm peaks
2 or 3 passion fruits to decorate

Method:

1. Roughly break up the sponge cake/flan case and place in the bottom of a glass bowl (you want to be able to see the trifle ‘layers’ when it’s finished)
2. Pour over the sherry or fruit juice and let it soak in
3. Cut the strawberries and grapes in half
4. De-stem and de-stone the cherries
5. Peel the kiwi fruits and slice
6. Place all the fruits on top of the cake
7. Pour over the custard
8. Spoon the whipped fresh cream on top
9. Cover with plastic wrap and place in the fridge until required
10. Just before serving, cut the passion fruits in half, scoop out the pulp and decorate the top of your trifle with the pulp

How quick and easy was that!

It’s a good idea to use a very large spoon to serve your Christmas Sherry Trifle. You’ll want to be able to reach right down to the cake at the bottom.

If you enjoyed this recipe you may wish to visit my Dinner in Ten Minutes blog. You’ll find many tasty recipes that are quick and easy to prepare - most of them in ten minutes.

Thanks again Joe for inviting me to guest post on your blog. It was such a pleasure to meet you at the Eat Drink Blog Conference in Sydney recently.