Traditional English trifle has a few standard components: sponge cake usually soaked in sherry, custard, whipped cream, and fruit. Over here in the States, we often substitute pudding for custard, but – good news! – you can pick up a can of Bird’s custard powder at World Market and make a traditional English custard easy peasy.
I decided to add some of the other yummy British foods you can pick up at World Market to my trifle. Here are some of the goodies I picked up:
Hob Nob Trifle Recipe
- Yellow Cake Mix, prepared and baked according to directions on box
- 2 pints (four cups) worth of Bird’s Custard Powder prepared according to directions on package
- 1 package Milk Chocolate Hob Nobs, chopped
- 2 Violet Crumble bars chopped
- 1 jar salted caramel sauce (or make your own)
- 2 cups heavy whipping cream
- 1/4 cup sugar
- Start off by preparing the cake according to the directions. After it is baked and cooled, cut it into 1″ cubes.
- Make two batches of Bird’s Custard Powder following the directions on the package. They might be just a bit confusing for Americans, so a few hints – “on the hob” means “on the stovetop,” and a pint is equal to two cups.
- Whip 2 cups heavy whipping cream with 1/4 cup sugar just until stiff peaks form.
- Start the trifle with a layer of cubed cake drizzled with salted caramel. Top it with a layer of custard, a layer of chopped Hob Nobs, a layer of whipped cream, and a layer of chopped Violet Crumble. Repeat the layers three times ending with a layer of whipped cream. Garnish the top with some crushed Hob Nobs.
- Chill at least 8 hours up to overnight to get it really yummy.
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