ArkansasRockers.com

Ok.
I’m gonna go ahead and copy this directly from the email that Sheila, my Scottish mother, sent me.
The only thing with this is….you must have Bird’s Custard to make this recipe.
Go the extra mile and order it here:
http://www.britishfoodshop.com/default.asp.
You’ll be glad that you did.
Order some Ribena and some Salad Cream while yer at it.

Hellooo the noo,

TRIFLE:
Sara Lee pound cake - cut into 3/4 inch slices. Cut slices in two, to make fingers; spread raspberry jam on one “finger” and put another on top, to make little finger sandwiches - if you know what I mean.
Line the sponge fingers around sides and bottom of your dish. Sprinkle with sherry - as much or as little as you like, but enough to make it pretty moist.
You’ll need 1 pint of Bird’s Custard, one tin of fruit cocktail(drained) and a tin of pineapple tidbits (with juice). Layer these on top of sponge fingers, then put in fridge till you re ready to eat. Cover top with whipped cream before serving . . . . . . .

love
Yo’ mama

My “mama” neglects to mention that you will be preparing this in a small mixing bowl…and that by whipped cream she means just that; not redi-whip or some bull shit.