Trifle Recipe

1. Prepare stirred custard & cool. Cut cake into 1 inch cubes (5 Cups) save remaining cake for another use.

2. In serving bowl layer half the cake cubes. Sprinkle with half the sherry. Dot with half the preserves. Top with half fruit & half the almonds. Pour half the custard over all . Repeat the layers. Cover & chill 3 to 24 hours.

3. To serve, beat cream, sugar, and vanilla till soft peaks form; spread over trifle.

Stirred Custard: ( Stir the egg mixture constantly in a figure 8 motion. This insures even cooking & helps prevent sticking or burning on the bottom.)

3 beaten eggs

2 C. milk, half& half, or light cream
1/4 C. sugar

1 tsp. vanilla.

1. In a heavy medium saucepan combine eggs, milk (Or substitute) & stir over medium heat. Continue cooking egg mixture until it just coats a metal spoon. Remove from heat & stir in vanilla.

2. Cool custard quickly by placing the saucepan in a sink of ice water for 1 to 2 minutes stirring constantly. Pour into a bowl & cover with plastic wrap. Chill at least 1 hour.

Hot Milk Sponge Cake:

1 C. all purpose flour

1 tsp. baking powder

2 eggs

1 C. sugar

1/2 C. milk

2 T. butter or margarine

Grease a 9x9x2 inch baking pan.

Stir together flour & baking powder, set aside.

In a mixing bowl beat eggs with an electric mixer on high speed about 4 minutets or till thick.

Gradually add sugar, beating on medium speed 4-5 minutes or till light & fluffy. Add the dry mixture, beat on low to medium speed just till combined.

In a small saucepan heat milk& butter till butter melts; add to batter, beating till combined. Pour into prepared pan.

Bake at 350 degrees for 20-25 minutes or till a wooden toothpick comes out clean. Cool cake in pan on a wire rack.