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Recipe from: 3/11/1999 12:00:00 AM
Ingredients 9
Servings 8


  • 1
    large white sponge cake, sliced
  • 45
    sweet sherry
  • 80
    yellow jelly, prepared, slightly cooled but not set
  • 50
    chopped walnuts
  • 3
    whole green preserved figs, cut into pieces
  • 50
    Maraschino cherries, halved
  • 500
    fairly thick custard
  • 80
    red jelly, prepared, slightly cooled but not set
  • 125
    cream, whipped


Arrange a layer of sponge cake in the bottom of a pudding dish (preferably glass) and sprinkle with sherry. Pour a little of the yellow jelly over the cake so it can be absorbed. Sprinkle generously with nuts, figs and cherries and follow with a layer of custard. Arrange another layer of cake slices on top and repeat the layers with the sherry, jelly (red jelly this time), nuts, cherries, figs and custard until all the ingredients have been used. Sweeten the cream slightly with castr sugar and spoon on top of the trifle. Chill until the jelly layers have set. Serves 6-8.

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