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Christmas Trifle Inspired by Nana Watkins

Sponge, fruit and ruby jelly layered with vanilla custard and whipped cream, with sherry for the grown-up version. A draft inspired by Benjamin’s Christmas memories.

By Benjamin · Updated 2026-10-16

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Sketch of a glass Christmas trifle bowl with repeated sponge, fruit, red jelly and custard layers beneath whipped cream.
Recipe illustration

About this recipe

Benjamin remembers Nana Watkins, who came from Yorkshire, making an amazing multilayered trifle at Christmas. He remembers sponge, jelly, fruit, custard, cream and sherry. This draft keeps that memory at its centre, while using a credited recipe as a practical starting point. It is not Nana’s recovered original recipe, and has not been kitchen-tested by the family.

The repeated layers show through a glass bowl: sponge beneath fruit and red jelly, pale custard between, and whipped cream above. Allow time for both the jelly to set and the assembled trifle to chill. The sketch is illustrative; the exact fruit and arrangement may differ.

At the kitchen bench

Christmas Trifle Inspired by Nana Watkins

prep
40 min
rest
480 min
Yield
12 portions — proposed first trial
Servings
12

Ingredients

Jelly and layers
Cream topping

Method

  1. Prepare the jelly according to its packet. Chill in a shallow dish until set, allowing at least 4 hours or the packet’s longer time. Cut into cubes.
  2. Put half the sponge in a large glass bowl; drizzle with half the sherry or juice.
  3. Add half the custard, peaches, berries and jelly. Repeat with the remaining sponge, liquid, custard, fruit and jelly.
  4. Cover and refrigerate for at least another 4 hours, or overnight.
  5. Whip the cream, vanilla and icing sugar to soft-to-medium peaks. Spoon over just before serving.

Screen-awake control is off. Larger text works independently.

Equipment

  • Large glass bowl, approximately 3.5 litres; use a second dish for any surplus
  • Shallow dish and electric beaters

Substitutions

  • Use orange juice instead of sherry for the alcohol-free version; the sherry is not cooked off.

Storage

  • Keep covered and refrigerated; use within 2 days, or sooner if an ingredient’s instructions require it.

Australian measures: 1 tablespoon = 20mL · 1 teaspoon = 5mL.

Layering and starting quantities adapted from Anna’s Classic Trifle at Just a Mum’s Kitchen. Peach quantity fixed at 800g total before draining for this untested trial; packet jelly instructions take precedence.

By Benjamin · Updated 2026-10-16

https://recipes.bless.id.au/recipes/nana-watkins-christmas-trifle/