English Berry Trifle Recipe

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English Berry Trifle Ingredients

10 oz pkg frozen raspberries in
1 syrup, thawed
10 oz pkg frozen strawberries in
1 syrup, thawed
1 cranberry juice cocktail or
1 cranberry juice (optional)
1 tbsp cornstarch
2 tbsp raspberry or blackberry rum
1 (optional)
1 recipe vanilla custard
1 pudding
1 angel food cake(about 10 oz)
1/4 cup fresh raspberries or
1 straberries (garnish)

A Recipe for
English Berry Trifle

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Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.

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English Berry Trifle recipe - a tasty recipe for you to add to your collection!
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English Berry Trifle

Food Tip
If raisins are dried out or sugary, put them in a heat-proof container and cover them with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process will plump up the raisins.

English Berry Trifle Directions

Place the thawed raspberries and strawberries in a large sieve and
drain over a bowl. Place the fruit in a medium bowl and set it
aside. Measure the syrup. You should have 1 cup; if necessary, add
enough cranberry juice to bring up the level. Transfer 1/4 cup of the
syrup to a small saucepan. Add the cornstarch and stir to mix well.
Stir in the remaining syrup and mix well. Bring to a boil over
medium-high heat. Cook, stirring, until the juice thickens and turns
clear. Stir in the brandy or rum (if using). Measure out and reserve
1/2 cup of the fruit for garnish. Meanwhile, prepare the custard,
cover, and chill. Cut the cake into bite-size pieces using a serrated
knife. Place half of the pieces in a large straight-sided glass
bowl. Spoon half of the fruit over the cake. Cover with half of the
custard. Repeat to use all the cake, fruit, and custard. Garnish the
top with the reserved fruit and the fresh raspberries or
strawberries. Cover and refrigerate for at least 2 hours and up to 6
hours before serving. ~--

Serves: 6

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