This recipe is a favourite of Nigel Slater's father.


  • 2 raspberry Swiss rolls, shop bought

  • 6 tbsp sweet sherry

  • 135g blackcurrant jelly block

  • 500ml water

  • Custard powder

  • 500ml milk

  • 2 bananas

  • 600ml double cream

  • 100g flaked almonds

  • 200g glacé cherries

  • 50g candied angelica


  • 1.

    Cut the Swiss rolls into 4cm thick rounds. Arrange around the bottom of a large trifle dish.

  • 2.

    Generously soak the Swiss roll pieces with sherry.

  • 3.

    Prepare the jelly in a mixing bowl with 500ml of water as per the instructions on the packet. Pour the jelly over the Swiss rolls and refrigerate until the jelly has solidified.

  • 4.

    Prepare the powdered custard as per instructions with 500ml of milk. Add 2 chopped bananas and leave to cool.

  • 5.

    When the custard has cooled, layer it over the jelly and return to the fridge.

  • 6.

    Whisk the double cream to stiff peaks and smother over the top of the custard.

  • 7.

    Toast the hazelnuts in a dry pan till they take on the slightest amount of colour. Scatter over the whipped cream.

  • 8.

    Slice the glacé cherries and candied angelica and decorate the top of the trifle to your liking.

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