Every South African Christmas table has one dish that disappears first, and in a lot of homes it is the trifle. Sponge, jelly, custard, cream and a handful of sweets on top. Nobody is trying to be fancy here. It just works, and it feeds a crowd for very little money.
This is the version we make in the Modaks kitchen. It serves 10 to 12 people, it needs no oven if you buy a plain sponge, and you can make it the day before, which is exactly what you want when the braai, the ham and the potato salad are already fighting for your attention.
What you need
For the layers
- 1 plain sponge cake or 2 packets of trifle sponges, cut into chunks
- 1 packet (Strawberry Jelly Powder 80g), or raspberry or mixed berry if you prefer a deeper colour
- 2 tins (410g each) fruit cocktail, drained, with the syrup kept aside
- 1 litre full cream milk
- 6 tablespoons Custard Powder
- 4 tablespoons castor sugar (Modaks Castor Sugar 500g)
- 1 teaspoon Vanilla Essence
For the top
- 500ml fresh cream
- 2 tablespoons Icing Sugar
- Red and green glace cherries, halved
- A spoonful of 100s and 1000s
- A little cocoa powder for dusting, if you like
How to make it
1. Make the jelly first
Dissolve the jelly powder in 250ml boiling water. Add 250ml cold liquid, using some of the fruit syrup if you want extra flavour. Let it cool on the counter for 20 minutes. It should be cool but still pourable. If you pour hot jelly over sponge, you get soup.
2. Build the base
Press the sponge chunks into the bottom of a large glass bowl. Scatter the drained fruit over the top, then pour the cooled jelly over everything. Put it in the fridge for at least 3 hours, until it is properly set.
3. Cook the custard
Mix the custard powder and castor sugar with a splash of cold milk until smooth. Heat the rest of the milk until just steaming, then stir in the paste. Keep stirring over a medium heat until it thickens, about 3 to 4 minutes. Take it off the heat, stir in the vanilla essence and let it cool to room temperature. Press cling wrap onto the surface so it does not grow a skin.
4. Layer and chill
Spoon the cooled custard over the set jelly and smooth the top. Cover and chill for another hour or two.
5. Finish it just before serving
Whip the cream with the icing sugar until it holds soft peaks. Spread it over the custard, then decorate with the cherries and a spoonful of 100s and 1000s. Add the sprinkles at the last minute, because the colours bleed if they sit in the cream for hours.
Tips that save a trifle
- Cool every layer before adding the next. This is the one rule that matters. Warm custard melts the jelly and the layers blur together.
- Lumpy custard? Pour it through a sieve and carry on. Nobody will ever know.
- Make it the day before. Build everything except the cream and sprinkles, cover it and keep it in the fridge. Top it on Christmas morning.
- Feeding a bigger crowd? Double the recipe in a larger bowl, or make two smaller bowls in different jelly colours. Red and green looks great side by side.
- Skip the dairy cream? A dessert topping works too. Follow the packet.
Questions we get asked
Can I make trifle the day before?
Yes. Build the sponge, fruit, jelly and custard layers, cover and refrigerate overnight. Whip the cream and add the decorations on the day.
How long does trifle keep in the fridge?
Up to 2 days once it is topped with cream, covered. After that the sponge goes soggy and the cream starts to weep.
Why did my jelly not set?
Usually too much liquid, or fresh pineapple, kiwi or papaya in the fruit. Those fruits contain enzymes that stop jelly from setting. Tinned fruit is fine.
What can I use instead of custard powder?
Ready-made custard works if you are short on time. Home-made tastes better and costs less, and it only takes a few minutes.
Can I make it without alcohol?
This recipe has none. If you want to add sherry to your own, do it in a separate bowl so the rest of the table can enjoy the original.
Stock up before the rush
Christmas week is when shelves run thin. If you want to avoid the last-minute dash, you can order the jelly, custard powder, sugars, essence and sprinkles from us in one go. Browse the full Modaks baking range and have everything in the cupboard before the visitors arrive.
If you have a question about quantities for a big family gathering or a church function, reply to any of our emails or call us on 011 857 1534 and we will gladly help.
Happy baking, and a lovely festive season to you and yours.
The Modaks Kitchen