Wassailers toasting the orchard
Image: Unknown


A form of Trifle based on sponge, ratafia and macaroons with a rich home-made wine, topped with custard and decorated with nuts. Known from newspaper reports at least since the 1900.

Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)

611. WASSAIL CUSTARD (Hertfordshire)

Line a dish with slices of stale sponge cakes, ratafia biscuits, and macaroons. Mix the juice of a lemon with a little raisin wine and pour it over the cakes. When these have quite absorbed the liquor, pour a pint of good custard over, and decorate the top with angelica, chopped cherries, and a little chopped pistachio nut.


Original Receipt from Daily Mirror - Tuesday 20 December 1932

WASSAIL CUSTARD Line a dish with slices of stale sponge-cake, biscuits and macaroons. Mix the juice of a lemon with a little raisin wine and pour over the cakes. When quite absorbed pour a pint of custard over and decorate with cherries, almonds and pistachio nuts. Stale bread can be used, but this should be sweetened to taste. From Mrs. Armitage, Hemel Hempstead.