Any tried and tasted trifle recipies for Christmas and New Year please :P
Welllllll our family one is...no measurements sorry! Trifle sponges, split in half and spread with strawberry jam, then put in dish and sprinkled with juice from a can of strawberries, (till moistened, but not soggy!) and then sprinkled with sherry, then mushed a bit with a fork!
Strawberries from can on top, mix in gently, then layered with thick custard, then when cool topped with whipped double cream, and sprinkled with a broken up flake..............................ohhhhh making me hungry just typing it!
No jelly in our house, we are sherry trifle peeps and do not like it with jelly! ;D
Cut up a pack of trifle sponges in half & spread with jam [homemade is lovely] put into a large bowl & soak with lots of sherry. Cover with two tins of custard. Arrange fruit on top then whip up a carton of double cream till stiff & put dollops ontop of custard, scatter with flaked almonds, refirigerate till needed - best made the day before. I have made one every Christmas for the last 30 years, doesn't last long!
there must be as many recipes as there are people
cut up ginger cake, put in the bottom of a bowl, chop up pear pieces, sprinkle the cake with pear juice, plus some port or sherry
then pile on pears, loads of thick custard and then the thick cream, then chopped almonds and crystallised ginger on top,
mind you, I like the ones above as well :) :)
that's it, I've put on weight just thinking about it ???
For me it has to be, make a good dense sponge, like madera cake and leave it out overnight to start to go stale. Slice it thickly and place in the bottom of the bowl - Dartington crystal of course! Carefully spoon over the selected booze - sherry, rum, have even made it with kahula - so the sponge is goodly moist - add a little more liquid than you think so the sponge can soak it up evenly. Next would be fruits if you are using them - for me it depends what I have in the freezer from the allotment - I defrost them in a seive to catch the juice which I would add - soooooooo....if using fruit, I use a little less booze - if no fruit, more booze! Are you keeping up??? Next, thick home made custard with lots of vanilla. Then into the fridge until the custard is very cold and firm. Topped with whipped double cream. Now, decoration is a purely personal thing. When being posh, I grate or curl chocolate. When being me, it is toasted flaked almonds which are lovely on a trifle, but I LOVE almonds! If the kids are helping, it is gaudy red glace cherries, angelica diamonds and hundreds and thousands!
Its years and years since I ate trifle, the above sounds delicious. Trifle along with some kinds of fish is the only thing my OH will not eat. Oh and he doesnt like marzipan either. ::) ::) ::)
I'm with EJ on the sponge, it has to be madeira cake as trifle sponges are just too light. She does more or less what I do but sometimes I crush some amaretti biscuits & sprinkle over the fruit before the custard goes on. Particularly nice with rasps I find.
I also have a recipe in which you put gently cooked blackberries & apples on top of the sponge & then top that with a mix of mascarpone & whipped cream with a little sugar. Whether that is regarded as a trifle I don't know but it is delicious. I could fish out actual quantities if needed.
Beejay, I would love the quantities for that recipe, sounds wonderful and I have some blackberies and apples to use.
And raspberry swiss roll for me in trifle, don't know why.
Someone I know once did a trifle for the kids at halloween. ;D
It consisted of dead goldfish in blood (peaches set in blackcurrant & strawberry jelly) followed by eyeballs (lychees set in green jelly) followed by snot (pieces of angelica set in yellow custard) followed by varicose veins (red bootlace sweets set in pink custard).
They ate it.
Mary - yes, but you have to have a 2nd one for the children!!
my fave is made with jamaican ginger cake soaked in cointreau, with segments from 4 fresh oranges, home-made custard made with syrup from jar of stem ginger, topped with thick whipped cream and decorated with the stem ginger ............ nice but not for kids!
The Apple & Blackberry "Trifle"
Serves 6 people
Arrange 1 Madeira cake on the bottom of dish. Simmer 250gr blackberries & 25gr castor sugar for 1 minute then cool. Add 3 x 15mlspoons of sherry if wanted (I often use creme de cassis or creme de mure). Simmer 500gr bramleys with 75gr sugar until just soft & cool. Put blackberries on top of sponge followed by apples. Mix together 250gr mascarpone & 284ml whipped double cream & seive in 50gr icing sugar. Spoon over fruit & sprinkle with 50gr grated dark chocolate. Refrigerate.
has anyone got any sweet recipes I can do for ray, I've made my own sweet mincemeat, still sweet but very low sugar added, only cherries, own pastry with sweetener, I can make a sugarless sponge, I suppose, sugarless custard, he's allowed cream, own sweetened pears or plums but it all gets quite unfair at this time of year for diabetics, especially when they are diet only, like him ;)
Beejay, thank you, I will print that off as it will go down well in our house.
MS, could you adapt the following recipe for Ray by using your own cake recipe and sweetener instead of sugar? It is one of my favourites.
Chocolate Tipsy Cake
1 packet trifle sponges or plain cake
2 heaped tablespoons cocoa powder
4 tablespoons sugar
6 fl oz boiling water
2 tablespoons rum or brandy or other liqueur
10 fl oz double cream
Toasted flaked almonds or crumbled (Cadbury’s) flake
Break up the cakes roughly and place in a large bowl.
Boil the water, pour onto the cocoa and sugar and stir until the sugar has dissolved.
Add the rum/brandy and pour over the cake. Do not mix too much (cake should retain a marbled look) but turn with a metal spoon.
Press cake down into a mixing bowl and leave with a weight on top (a 2lb can of fruit on a side plate) while you whip the cream.
Whip the cream until just firm enough to hold its shape.
Unmould the cake on to a plate. Spread the whipped cream over the cake and stick almonds into the cream like the spikes of a hedgehog.
The flavour is best if the cake part is made the day before. I have frozen it at this stage and also when completed which is useful. You could use cointreau for a chocolate orange flavour or substitute coffee for the cocoa
Orange Almond Polenta Cake
This isn't trifle, but the couscous, almonds and eggs maintain a nice texture even with sweetener instead of sugar. Without sugar it should have a lowish GI for a pud, all that fibre. You could make this cake, then put cream on top if he really wants trifle :)
Ingredients :
8 oz butter
Flour for the cake tin
1 cup caster sugar or sweetener equivalent
2 cups ground almonds
1 tsp vanilla essence
3 free-range eggs, beaten
Grated zest of 2 oranges
Juice of 1 orange
1 cup polenta
1 tsp baking powder
Good pinch salt
Cream or Creme fraiche
Method :
Heat the oven to 375 degrees. Butter and flour a 9 inch spring form cake tin.
Beat the butter until it becomes pale and soft, then pour in the sugar and beat until light and creamy. Stir in the almonds and the vanilla. Add the eggs one at one time, beating thoroughly before you add the next one. Fold in the orange zest, orange juice, polenta, baking powder and salt.
Spoon into the buttered cake tin and bake for 35 to 40 minutes, or until a deep golden brown and still a little wobbly. Serve warm or cold with cream or creme fraiche and vin santo or almond liqueur drizzled on top.
SS we must have been typing together! That sounds good, will print it off too, thank you! Trouble is I am getting too hungry thinking about food! :(
me too tulippa, I caved in and am steaming a treacle sponge as we type! :-[ ::)
there's some cream in the fridge needs using up :P
Ooooooh, I think I had better find myself a job to do away from all this food... :(
supersprout and tulippa, thanks for those, we'll have a try out at the weekend, ray says thanks as well :)
Thanks all for these fantastic recipes. We are going to be eating a lot of trifle, there are so many to try :P :P :P :P :P
Wonderful recipies here - I had no idea there were so many variations on the trifle theme. Almost persuaded me to experiment. Have been making lots of tirimisus lately which we all seem to like. Funny no one has mentioned the dreaded jelly so how come whenever I am offered trifle in other people's houses it is always the stuff made from a packet - obviously visiting the wrong houses!
Tim - when my children were little I always made them their own sherry free trifle but now they are big I allow them a little tipple [they are 20 - 35 :)] but no grandchildren in sight yet. :'(
NO JELLY IN A TRIFLE! :o
The childrens trifle always has jelly, but no fruit, and the sponge has to be eggless of course, and the custard has to be birds so it is eggless, but the sponges are soaked in fresh fruit juice, then a strawb or rasp jelly is poured over. Then a custard or blamanche is made into a thick mix and left to go cold whilst the jelly sets. The custard/blamanche is then poured over the jelly and it is topped with either angel delight or whipped cream which has been sweetened just a touch with icing sugar. Heavily decorated with hundreds and thousands and silver balls! ;D
I developed a deep antipathy to trifle after being brought up on one made with stale sponge and loads of cheap sherry. Yuk! However, this one won me over but it's the only one I like. It's best made with home made ginger cake but bought will do.
Ginger and orange trifle
360g ginger cake
2 or 3 tins mandarin slices, drained
8 dsp Cointreau
4 egg yolks
60g caster sugar
3dsp cornflour
3-4 drop Vanilla essence
½ litre full fat milk
3dsp stem ginger in syrup, drained and chopped
40cl whipping or double cream
More stem ginger slivers or toasted almonds to garnish
Cut the cake in slices and layer in the bottom of your bowl. Scatter over the mandarins and drizzle with the cointreau. Make a custard with the egg yolks, sugar, cornflour, milk and vanilla essence. Stir in the chopped ginger and leave to cool. Pour it over the trifle base and chill.
Whisk up the cream with a little more cointreau if desired and a tsp of sugar then spread it over the custard and chill. Garnish with stem ginger slivers or the toasted almonds as you prefer.
Obs, that one sounds delicious so I will give it a go. I love ginger.
Another one I haven't done for ages is chocolate swiss roll on the bottom (any chocolate sponge would do I guess), pears on top followed by chocolate sauce/custard then the cream. Have you noticed a chocolate slant to this one?
When we have trifle i use this recipe which i have changed on occasions for tin fruit.
Trifle sponges spread with jam, spread on the bottom of a very large trifle bowl.
Half a pint of jelly poured over and allowed to set.1 packet of frozen fruits of the forest spread over. More cool jelly poured over, allowed to set. Lovely homemade custard. lots of whipped cream, strawberries to top, last minute. Always a winner in this house. steeped in sherry at christmas of course.
And 10 people waiting to make short work of it.