Traditional Christmas trifle from Greys Court

As a celebrated member of the Women's Institute, Lady Brunner of Greys Court loved home baking, particularly over the festive period. We've found in her collection this recipe for a Christmas trifle that is sure to be a successful addition to your festive platter. This recipe is full of indulgent ingredients perfect for all the sweet tooth's out there.

Christmas cooking ingredients and equipment in the kitchen at Greys Court
  • Preparation time 30 minutes  (prep. time)
  • Serves 6


  • 1/2 pint custard
  • 1/2 pint double cream
  • trifle spongecakes
  • 2oz flaked almonds (slightly toasted)
  • Raspberry jam
  • 2 fl oz sherry
  • 1 large tin raspberries (drained)
  • 1 1/2 bananas peeled and thinly sliced



  1. Break up the sponge cakes into pieces and spread a little raspberry jam on each piece, then put them in a large glass bowl.
  2. Sprinkle these with the sherry and raspberries, then give them a good stir to soak up the sherry.
  3. Next, slice up the bananas and add them to the trifle.
  4. Pour the custard over, and then whip the double cream and spread over this custard.
  5. Decorate the top with flaked almonds, cover the bowl and chill in the fridge for three to four hours before serving.