Manchester Trifle Recipe

Sprinkle the gelatin powder into the 150 ml cold water in a small bowl and leave to bloom for 3–5 minutes (if using powdered jelly, follow package instructions).

Heat 250 ml boiling water in a jug, stir in 1 cup Vimto cordial until fully combined.

Stir the bloomed gelatin into the hot Vimto mixture until completely dissolved and smooth. If using powdered jelly, ensure it has dissolved fully.

Pour the jelly into a shallow tray or bowl to set (about 1.5–2 cm deep) and chill in the fridge for at least 2 hours or until firm. Once set, cut into roughly 2 cm cubes for layering.

Preheat the oven to 180°C (350°F). Grease and line an 8-inch/20 cm round cake tin with baking paper.

Beat the softened butter and 100 g caster sugar together until pale and fluffy (3–4 minutes by hand or with an electric mixer).

Add the eggs one at a time, beating well after each addition. If the mixture looks curdled, add a spoonful of the flour to bring it back together.

Fold in the self-raising flour, lemon zest and 1 tablespoon lemon juice gently until just combined.

Spoon the batter into the prepared tin, level the top and bake for 20–25 minutes or until a skewer inserted into the centre comes out clean.

While the cake bakes, mix 2 tablespoons lemon juice with 2 tablespoons caster sugar to make the drizzle.

When the sponge is out of the oven, prick the top all over with a skewer and pour the lemon drizzle over while still warm. Leave the sponge to cool completely in the tin.

Once cool, cut the sponge into 2 cm cubes suitable for layering in the trifle.

Split the vanilla pod and scrape the seeds into a saucepan with the pod, or measure the vanilla extract into the milk mixture.

Pour the whole milk and 100 ml double cream into the saucepan with the vanilla pod and gently heat until just below simmering — small bubbles will form at the edge. Remove from the heat and leave to infuse for 10 minutes (remove vanilla pod if used).

In a bowl, whisk together the 4 egg yolks and 50 g caster sugar until pale and slightly thickened.

Pour a small amount (about 3–4 tablespoons) of the warm milk mixture into the yolk mixture while whisking constantly to temper the eggs. Then slowly whisk the tempered yolks back into the saucepan with the remaining milk.

Return the saucepan to a low heat and stir continuously with a wooden spoon or spatula until the custard thickens enough to coat the back of the spoon (temperature about 80–82°C if using a thermometer). Do not boil or it will curdle.

Strain the crème anglaise through a fine sieve into a clean bowl to remove any cooked bits and allow to cool. Chill in the fridge until fully cold before assembling.

Chill a mixing bowl and whisk (or beaters) in the fridge for 10 minutes to help the cream whip better.

Pour the 300 ml cold double cream into the chilled bowl. Add 2 tablespoons icing sugar and 1 teaspoon vanilla extract.

Whisk the cream to soft-medium peaks — smooth, billowy peaks that hold shape but still fold easily (do not overwhip).

To assemble the trifle in a large glass trifle bowl or individual glasses: start with a layer of cubed lemon drizzle sponge on the bottom.

Lightly brush or sprinkle the sponge with the optional 2 tablespoons extra Vimto to moisten (or omit if you prefer less sweetness).

Spoon a generous layer (about one-third) of cold crème anglaise over the sponge, smoothing slightly.

Scatter a layer of Vimto jelly cubes over the crème anglaise.

Add another layer of sponge cubes, a little Vimto if desired, then more crème anglaise to cover.

Top with a final layer of sponge if space allows, then finish with the Chantilly cream spread evenly over the top.

Decorate with fresh berries and toasted flaked almonds if using. Chill the assembled trifle for at least 2 hours (preferably longer) to allow flavours to meld and the jelly to be fully set in the layers.

Serve chilled. Spoon portions so each serving includes sponge, jelly, crème anglaise and chantilly cream.