A quick sponge layered with blackberry jam, nuts and cream, and served in a little glass – as good for dinner parties as a quiet weeknight treat
My mum and I are firmly at odds when it comes to the question of jelly in trifle. Her recipe was honed in the 1970s, so the jelly is therefore as essential as the cream. But, though I love jelly in most forms, I can’t stand the pasty texture of cake sponge soaked in jelly. So this recipe forgoes it and, perhaps even more controversially, does away with custard, too. The idea is for a pudding that feels impressive enough to conclude a dinner party, and that you could rustle up at short notice.
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