Vodka and Raspberry Trifle

Amongst boozy trifles, Sherry Trifle is the most traditional, but it's far from the only option.

This recipe makes a particularly boozy vodka and raspberry trifle.

Use of good vodka is strongly recommended: I tend to use Stolichnaya. However, if you want an extra raspberry kick and can lay hands on some, Smirnoff Raspberry Crush works very well.

Cooking Time

Ingredients

• 1 Pack raspberry Jelly
• 1/4 bottle vodka
• Sponge fingers
• 1 Punnet fresh Raspberries (frozen works too)
• 2 tbsp Custard Powder
• 4 tbsp caster sugar
• 1pt Milk
• 1pt Double or whipping Cream
• Glace Cherries
• Sprinkles/hundreds and thousands

Method

1. Measure 6 tablespoons of vodka into a glass/cup and set aside for later
2. Arrange the sponge fingers in the base of a trifle bowl
3. Scatter the raspberries over the top of them
4. Break the jelly cubes into small chunks and put into a measuring jug
5. Add about 2 shots of vodka to them
6. Pour the remaining vodka over raspberries and sponge fingers
7. Boil roughly half a pint of water and pour over the jelly cubes
8. Stir until the cubes are fully disolved
9. Top up with cold water to bring the volume up to 1 pint (568ml)
10. Stir well
11. Pour over the sponge fingers and raspberries, giving a gentle stir to help mix any unabsorbed vodka in
12. Put in the fridge to set for at least 3 hours
13. Put 2 tablespoons of custard powder into the bottom of a saucepan
14. Add 2 tablespoons of caster sugar
15. Add (roughly) 2 tablespoons of milk and stir until you get a thick paste
16. Add the set-aside vodka and stir in
17. Stir in the remainder of the pint of milk
18. Put the saucepan over a medium-low heat and gently stir continuously
19. Bring up to a gentle boil - the custard will start to thicken shortly before reaching the boil
20. Remove from the heat and pour into a jug
21. Cover with kitchen towel or cloth and put into the fridge to cool
22. Once cooled, remove both custard and jelly from the fridge
23. Remove and discard any skin that's formed on the custard
24. Spoon the custard over the top of the jelly and spread out relatively evenly
25. Put back into the fridge
26. Put 2 tablespoons of caster sugar into the bottom of a clean mixing bowl
27. Pour the cream in
28. Use an electic whisk to beat until light and peaky
29. Remove the trifle bowl from the fridge and carefully spoon the cream over the top
30. Decorate with the glace cherries
31. Sprinkle Hundreds and Thousands over the top
32. Put back in the fridge for at least a couple of hours