A Proper Trifle: Mary Fallins Clyde’s Classic Recipe

There’s something timeless about a proper British trifle — the soft sponge, the boozy sherry (if you fancy), layers of jelly, custard, fruit, and cream all coming together in one glorious dessert.

This recipe was shared with us by one of our lovely customers in memory of her mother, Mary Fallins Clyde, who was born and raised in Glasgow, Scotland. Known for her fantastic cooking and famous homemade soups, Mary’s trifle was a family favourite — and now, with permission, we’re honoured to share it with all of you.

Mary Fallins Clyde’s Classic Trifle

Ingredients

• 6 small sponge cakes or 1 large sponge cake

• 1 pint of jelly (any flavour), dissolved using the fruit juice for making the jelly—it adds flavour!

• 1 large can of fruit cocktail or chopped fresh fruit (well drained, save juice)

• 1 pint cooked custard pudding

• 1 oz sherry (optional)

• 1 pint cream, whipped

Instructions

1. Place sponge cake in the bottom of a bowl or glass dish.

2. Pour over the sherry, if using.

3. Cover with dissolved jelly and chill until fully set.

4. Once the jelly is set, add well-drained fruit on top.

5. Spoon the cold custard over the fruit layer.

6. Refrigerate until completely chilled and set.

7. Just before serving, top with whipped cream.

8. Decorate with extra fruit or glacé cherries if desired.

Serves: 5 to 6 people
Serve cold