English Trifle

This classic trifle recipe is simply delicious! Making a traditional trifle recipe is easier than you think. The step-by-step instructions of this English Trifle Recipe come to easily resulting in a fabulous special occasion dessert.

English Trifle Recipe

Notes:

● My aunt gave me an English Trifle recipe 30 years ago. I liked the idea but felt it could be changed a bit. I added a lot of whipped cream, changed the liquor to rum, yellow to white cake, etc. and this is the recipe I came up with. I have posted her recipe below mine for anyone who would like to try her version of this recipe (which is very good).

● We had this for dessert every Thanksgiving at her house growing up. It is simply delicious.

● Maraschino cherries for garnish are NOT necessary (but they do make for a pretty picture!)

● Try edible glitter as a garnish for the holidays!

● You can substitute yellow cake mix for the white. I’ve tried this with chocolate cake mix and it turns out well, but if you do use a chocolate cake mix, switch to vanilla pudding.

English Trifle Ingredients:

● 1 White Cake Mix
● 3 Eggs
● 1 cup Water
● 1/3 cup Vegetable Oil
● 2 small boxes Instant Chocolate Pudding
● 3½ cups Milk
● 3 pints Heavy Whipping Cream
● ½ cup Confectioners Sugar
● 1 tsp Vanilla
● 1 jar (14-16oz) Seedless Raspberry Jam
● ½ cup White Rum
● ¼ cup Slivered Almonds (for garnish)

English Trifle Mise en Place:

● Baking Pan
● Spatula
● Stand Mixer (bowl, beater, etc)
● Measuring Spoons
● Measuring Cup
● Knife
● Cutting Board
● Trifle Bowl

English Trifle Directions:

● Bake white cake according to package instructions (3 eggs, oil, water), allow to cool

● Cut cake into bite sized squares, cutting off ends (but don’t discard the ends).

● Prepare chocolate instant pudding according to pie instructions (3 1/2 cups milk), set aside.

● In a large bowl, whip the heavy cream with the confectioner’s sugar and vanilla until semi-stiff, set aside.

● Place white squares of cake against the sides of a trifle (or glass) bowl.

● Fill in the center with cut off ends of cake.

● Layer half the chocolate pudding on top of cake, spreading to sides so it drips down and fills the gap in between the cake pieces.

● Layer jam on top of pudding.
● Pour all the rum on top of the jam, allowing it to soak to the bottom of the bowl through the cake.

● Layer half the whipped cream on top of the jam/pudding/rum/cake.
● Add more cake squares against the sides of the trifle (or glass) bowl on top of the jam; fill the center with cut off cake ends and any leftover cake.

● Spread remaining chocolate pudding on top of cake, making sure it reaches to the sides.
● Top with remaining whipped cream.

● Garnish with slivered almonds.
● Refrigerate overnight.

English Trifle
By Ann
This classic trifle recipe is simply delicious! Making a traditional trifle recipe is easier than you think. The step-by-step instructions of this English Trifle Recipe come to easily resulting in a fabulous special occasion dessert.

Prep Time: 45 minutes
Cook time: 35 minutes
Total Time: 13 Hours 15 Minutes

Ingredients:

● 1 White Cake Mix
● 3 Eggs
● 1 cup Water
● 1/3 cup Vegetable Oil
● 2 small boxes Instant Chocolate Pudding
● 3½ cups Milk
● 3 pints Heavy Whipping Cream
● ½ cup Confectioners Sugar
● 1 tsp Vanilla
● 16 oz Seedless Raspberry Jam
● ½ cup White Rum
● ¼ cup Slivered Almonds (for garnish)

Directions:

● Bake white cake according to package instructions (3 eggs, oil, water), allow to cool
● Cut cake into bite sized squares, cutting off ends (but don’t discard the ends).
● Prepare chocolate instant pudding according to pie instructions (3 1/2 cups milk), set aside.
● In a large bowl, whip the heavy cream with the confectioner’s sugar and vanilla until semi-stiff, set aside.
● Place white squares of cake against the sides of a trifle (or glass) bowl.
● Fill in center with cut off ends of cake.
● Layer half the chocolate pudding on top of cake, spreading to sides so it drips down and fills the gap in between the cake pieces.
● Layer jam on top of pudding.
● Pour all the rum on top of the jam, allowing it to soak to the bottom of the bowl through the cake.
● Layer half the whipped cream on top of the jam/pudding/rum/cake.
● Add more cake squares against the sides of the trifle (or glass) bowl on top of the jam; fill the center with cut off cake ends and any leftover cake.
● Spread remaining chocolate pudding on top of cake, making sure it reaches to the sides.
● Top with remaining whipped cream.
● Garnish with slivered almonds (I added edible glitter this year too).
● Refrigerate overnight.

Makes 12 servings of English Trifle

● To print the English Trifle recipe, click here.

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