This trifle recipe is a quick dessert to put together as you will not be making anything from scratch but with easy store-bought items.

The trifle is also a no-bake dessert that needs only 5 ingredients.

If you are looking for an easy dessert for a crowd then please do try this trifle recipe.

With step-by-step images, instructions, even a beginners cook can make the pudding.

Other names for the easy trifle.

You can find different variations of the trifle recipe which are adapted to suit the budget or availability of the ingredients needed.

But the basic elements to make the trifle stays the same with extra ingredients added sometimes.

You might be familiar with the other names used to refer this

• classic trifle
• British trifle
• custard trifle
• Trifle pudding

The layers for the easy trifle pudding

A trifle is basically a layered pudding, the best part is you can choose different layers to make various flavors for the trifle.

But in an English/ classic trifle you will have three layers. They are a layer of cake, homemade custard, jelly and fruits.

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Tips to make the easy layered trifle.

• Type of dish to use for the trifle dessert.

I have used a flat pyrex dish for the trifle.
The reason I’m not making it in a deeper bowl-like dish is that although it would look pretty in the center of your table, the problem is, the deeper the dish, the deeper you have to reach with a spoon to serve. this would gradually end with a messy pudding as each guest serve themselves.

For this purpose, I used a flat pyrex dish that is not deep which lets you scoop the dessert from the bottom easily without turning the trifle pudding into a mess.

• Type of cake for the custard pudding trifle.

Any type of sponge, yellow, butter cake would do. you can even use a layer of swiss roll.
I have used a store-bought pound cake.

• I would suggest buying two of each ingredient used in this trifle recipe(if your budget allows).
  I’ve only used a single layer of each ingredient but you can certainly alternate and add a second layer of the same ingredients.
  If you decide not to use the extras, you can always keep them to make another trifle later(except for the cake of course)

• I have used a very thin layer of custard on this trifle recipe, I would highly recommend a thicker layer of custard over the cake as custard and cake mix tastes really good.

• The cake layer for the trifle pudding shown here is dry which makes cutting and scooping into the trifle clean and easy.
  If you want a little extra flavor and less waste, drain the canned fruit syrup and drizzle over the cake to give the pound cake extra flavor.

Utensils and appliances needed.

A flat or deep pyrex dish of your choice depending on how many layers you want. I have used a smaller rectangular pyrex(roughly 6×9)but you can certainly use an 8″x 8″ rectangular dish.

Sauce pan to cook the custard.

Jug to make the jelly liquid.

More easy desserts to make.

Custard pudding with custard powder.

condensed milk baked caramel pudding.

pineapple fluff pudding with condensed milk

No bake chocolate biscuit cake with condensed milk

RECIPE DIFFICULTY-EASY

How to make an easy trifle

Please make sure to read the recipe instructions carefully to avoid mistakes.

Ingredients.

Ingredients mentioned below use standard measuring cups and spoons.

500g of store bought vanilla pound/butter cake(substitute with homemade butter cake or swiss roll, refer beginner’s notes above)

To make the custard

500ml of fresh milk

3 tablespoons of sugar

100g box of custard powder(any brand of custard powder would do)

To make the jelly

100g box of strawberry jelly(prepare as per instruction in the box)

500ml boiled water

1 can(410g)of tinned mixed fruit in syrup

Method

Make sure the glass bowl or pyrex dish you use is completely dry.

Cut the pound cake in a way you can layer the bottom of the glass dish.

If you want a little more flavor to the cake slices, drain the syrup from the fruit can and drizzle over the cake slices to soak them slightly(refer to beginner’s notes above). set aside.

Pour in 500ml milk into a microwavable bowl or measuring jar, heat until hot 2-3 minute.

Add 4 tablespoons of custard powder and stir until the custard powder is completely dissolved.

Transfer the custard mixture into a saucepan, cook over low-medium heat while constantly stirring with a whisk to maintain the smooth texture of the custard.

Taste for sweetness and add 3 tablespoons of sugar.

Maintain low-medium heat and continuously stir with a whish until the custard mix thickens.

Check for consistency where when you scoop with a spoon and drop the custard mix it falls back as a thick mix. the custard should not fall as lumps.

This would take about 12-15 minutes over low-medium heat do not increase heat to rush the process.

Remove from stove and let it cool for a minute.

Pour the custard mix over the layer of cake and spread evenly.

Let the layer of custard cool down. 20-30 minutes. you can refrigerate to cool the custard if you are in a rush.

Cut the remaining cake pieces and layer them over the custard, turn the cake pieces into a pretty design as they will be visible once the jelly layer is added.

If you’ve drained the canned tin fruit, spread the fruit pieces over the cake. set aside or refrigerate until you make the jelly.

Follow the instructions given on the jelly pack or heat 500ml water over a stovetop or microwave until hot, add the strawberry granules and dissolve it.

Let the jelly slightly cool for 15 minutes.

Take out the trifle from the fridge and gently pour in the jelly liquid. you’ll notice the top cake slices floating, that’s fine gently press them down then refrigerate the trifle to set. this should take between 3-5 hours.

Serve the trifle when set.

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