Sherry trifle from Gordon Ramsay's Great British Pub Food by Gordon Ramsay and Mark Sargeant

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Notes about this recipe

  • Bloominanglophile on January 08, 2016

    Trifle has to be my favorite British pudding, and this is a good one. Instead of cubes of spongecake, this has slices of swissroll (which I made and filled with cherry jam) both on the base of the pudding and up the sides (it's nice to have that clear glass trifle bowl to show this off). My additions/changes: I had a 700g (instead of 350g) jar of Hungarian sour cherries with rum, so used all of it--and glad I did; instead of the sherry I used 2 Tbsp of the jarred cherry juice and added 1 Tbsp kirsch; also divided everything in half and assembled the trifle in 2 layers, then topped with all the whipped cream. Divine!

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