Recipes > Desserts > Trifles > Plain Trifle

Plain Trifle


  • a little red jam
  • 5 sponge cakes
  • 1 dozen ratafias
  • 1 pint of milk
  • white of an egg
  • 3 eggs
  • 1 ounce of castor sugar


Boil the milk with the sugar.

Beat the eggs, and stir the milk on to them.

Strain into a jug.

Place the jug in a saucepan of boiling water, and stir until the custard coats the spoon.

Then let it cool, stirring occasionally.

Cut the cakes in halves; spread them with jam; place them on a dish alternately with the ratafias.

Pour the custard over them, and set aside until quite cold. Decorate with the white of egg beaten stiffly.


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The Skilful Cook (1905).

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