Trifle’s date back to the late 1500s, making them a wonderfully traditional, timeless dessert. 


Bird’s Custard
(Make with 1 pint milk according to instruction tin)
1 package lady fingers (or sponge cake)
1 medium can of sliced peaches (or cut up some fresh peaches!)
Strawberry jam
Chopped walnuts

Crumble (coarsely) 2-3 lady fingers in bottom of dessert dish. Arrange peach slices over this and add a little of the juice. Put dabs of strawberry jam on top, sprinkle lightly with nuts. Sprinkle sherry over all – liberally! Pour custard to cover completely. Repeat above 2-3 times more making sure last layer of custard covers all ingredients. Most successful when made the day before and chilled. 
Before serving, cover with whipped cream and decorate with nuts, mint or fresh fruit. 

(Courtesy of “Bermudian Cookery” by the Bermuda Junior Service League)