Easy Classic English Trifle Recipe

Begin by preparing the instant pudding as per the instructions on its box. Usually, this involves whisking together the pudding mix and milk until it thickens slightly. Let this sit in the refrigerator for about 5-10 minutes before use.

While your pudding is setting, slice your pound or sponge cake into 1 inch cubes. Don't worry about getting them perfectly even, having variations in size add to the texture of the trifle.

Take a large glass bowl, and arrange a layer of cake pieces at the bottom. Drizzle some of the sweet wine, if using, over the cake pieces. This step is customizable, some people prefer using fruit juices for a non-alcoholic version.

Over the cake layer, spread about half of the jelly evenly, then create the next layer using half of the canned mixed fruit.

Pour half of the prepared pudding as the next layer. It is important to keep the layers distinct as it adds to the visual appeal.

Repeat the process. The idea is to create contrasting textures and flavors with every layer you add. I find that alternating between soft (cake, pudding) and slightly crisp (fruit, jelly) works the best.

Once all your layers are complete, top it off with a generous spread of whipped cream. Now, this is entirely up to you, but I prefer adding fresh berries on top to finish. It adds an extra pop of color and flavor.

Let the trifle chill in the fridge for a minimum of 2 hours before serving. If you can make it the night before and let it chill overnight, even better. The flavors get a chance to meld together and it tastes heavenly.