- Pre heat your oven to 190C/375F/Gas Mark 5. Place the eggs and sugar into a bowl and whisk for about 12 minutes or until it has doubled in size, leaving a thick ribbon trail when you lift the whisk. Lightly shower in the flour, delicately fold together with a plastic spatula, then add the melted butter.
- Find a tray big enough to hold the moulds and spread the sponge mix out over the whole tray. Bake for 8-10 minutes. When cooked remove from the oven, turn out onto a cooking rack and place a cloth on top. Allow to cool.
- Place all of the raspberry jelly ingredients into a bowl, cling film and place over a pan of boiling water for 30-40 minutes. Strain the mix through muslin, place into a pan, bring to a simmer and whisk in the gelatine, then place into a bowl over ice and allow to lightly set.
- Bring cream to the boil whilst whisking sugar and egg yolks together until light and creamy. Pour in the hot cream, whisk together and then pour back into the pan, cook and thicken. Pass the mixture through a sieve, place into a clean pan and whisk in the gelatine. Pour into a bowl and place over ice until nearly set.
- In a square cake mould lay a thin slice of the sponge on the bottom and stand the raspberries up nearly all over the sponge. As the strawberry jelly starts to cool and thicken, place your trifle mould into the fridge and begin to slowly pour your jelly into the mould, to about half way up. Now, shut the fridge and allow to set.
- Once the custard is made and starting to cool and thicken like the jelly did, you are ready for the next level. Slowly pour the custard over the jelly to the top of your mould and allow to set completely.
- Once set (ideally overnight), remove from the mould and slice into portions. Then, pipe the cream on top and garnish with hundreds and thousands, and some sprigs of mint. Let the trifle come to around room temperature before serving (about 10-20 minutes). Then sit back - and enjoy the best trifle you have ever made.
TV Chef and Michelin Star restaurateur Richard Bainbridge has provided his retro party recipe for ‘Nanny Bush's Trifle’. By hosting a retro dinner party inviting friends to make a donation in return for a dinner with a difference, you’ll be helping Marie Curie Nurses to provide care and support to people living with a terminal illness and their families. To sign up and get your free fundraising pack visit www.mariecurie.org.uk/dinner or call 0800 716 146. Photo credit Katja Bainbridge.
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A retro trifle is the best way to finish off a dinner party, if you want, swap the strawberries for raspberries, or even use blackberries
For the sponge: 250g plain flour 8 medium whole eggs 250g caster sugar 60g melted butter For the custard: 500g double cream 60g caster sugar 100g egg yolks 100ml of Bristol Cream 5 gelatine leaves 1 punnet of raspberries 250ml of whipping cream which has been semi whipped tbsp of hundreds and thousands 3 sprigs of mint
Time: 15 mins Serves: 4-6 Nutrition: n/a