Maureen Ditchfield’s Classic Trifle: Accept No Substitute

Mum was a master in the art of trifle making.  Granny’s trifle dish came out on high days and holidays and the recipe has remained the same since the 1960s.  I make no apologies for the fact that nothing here is made from scratch, because it tastes absolutely wonderful. Every mouthful reminds me of Christmas with Mum and Dad in Cefn Road, with the electric bars on the fire in the front room smelling all funny because we only used it at Christmas.


First you need a glass trifle dish.  Preferably granny’s, passed down through the generations.  You’ll also need:

A packet of boudoir biscuits

A tin of raspberries or strawberries in syrup

A tin of custard (not the low calorie stuff)

A jelly (proper cubed one, not powder) usually with one cube missing in action

A carton of double cream

Hundreds and thousands


Layer the biscuits in the bottom of the trifle bowl

Put the jelly in a jug and pour in half a pint of boiling water

Allow the jelly to dissolve

Make the liquid up to just under a pint using the juice drained from the tin of raspberries.  If you haven’t eaten a cube of jelly, you can make it a full pint.

Put the raspberries on top of the biscuits then pour over the jelly.

Allow to cool and set (preferably overnight)


Pour over tin of custard

Whip the double cream and dollop it on

Sprinkle with hundreds and thousands

Share (if you have to) or have it for breakfast the next day like my sister used to (and probably still does).

Thanks Mum – it’s a winner








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