Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peach | 1 medium (150g) | 59 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cake | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 swiss roll or similar sponge cake
- 50–100 ml dry sherry
- 1 packet/sachet fruit-flavoured jelly (can be found under the brand names "Quick-Jel" or "Jell-O")
- 1 tin of peach segments
- Custard
- Whipped double cream
- Hundreds and thousands, sprinkles , or other sweet topping (optional)
Directions
Slice the Swiss roll approximately ¾-inch (2 cm) thick, and line the base of a Pyrex casserole dish with it.
Pour sherry over the swiss roll.
Drain the peaches, keeping the juice/syrup aside and then arrange the peaches over the swiss roll.
Prepare the jelly as per the instructions, you may wish to use the syrup from the peaches for this. Pour the jelly into the casserole dish and allow to set in the fridge.
Make the custard, again as per the instructions (use fresh or powdered as opposed to canned). Allow this to cool to lukewarm, and pour into the casserole. Allow this to set in the fridge.
Whip the cream for the top of the trifle and spread it over the custard. Garnish with hundreds and thousands, sprinkles, or other cake decorations.