English Raspberry Trifle

This recipe is taken from the 1980 Milk Calendar. If you think of Christmas in traditional terms, then images of a Victorian English Christmas, with holly, carolling and good cheer, are sure to come to mind. Trifle is a classic English favourite, and this recipe is designed for the entertaining season- delicious, yet quick and easy to make.

  • Prep: 1 h
  • Refrigeration: 4 h - 8 h
Yields 8 servings
english raspberry trifle


  • 1 pkg (4 serving size) vanilla pudding mix
  • 3 1/4 cups (830 mL) Milk
  • 1 tsp (5 mL) vanilla extract
  • 1 pkg (15 oz/425 g) frozen raspberries thawed
  • 4 pkgs (9 oz/285 g each) jelly rolls
  • 1/3 cup (80 mL) sherry (optional)
  • Whipped 35 % cream to garnish if desired


Cook pudding according to package directions using the milk. Stir in vanilla extract. Cover surface and cool completely.

Drain raspberries, reserving syrup. Slice each jelly roll into 5 pieces. Line bottom and sides of a 6-cup (1.5 L) glass trifle bowl with all but five of the slices. Brush some of the reserved syrup over the slices (part of the syrup may be replaced with sherry).

Place half the raspberries on top and cover with remaining five jelly roll slices. Brush slices with raspberry syrup or sherry. Top with remaining raspberries. Stir pudding until smooth; pour over fruit and rolls.

Chill several hours. Garnish with sweetened whipped cream if desired.


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Nutritional Information

per serving
Energy: 246 Calories
Protein: 4 g
Carbohydrate: 55 g
Fat: 1 g
Fibre: 3.6 g
Sodium: 144 mg

Top 5 Nutrients

(% DV*)
Calcium: 12 % / 137 mg
Vitamin B12: 23 %
Vitamin D: 23 %
Vitamin C: 23 %
Riboflavin: 13 %