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Trifle |
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#1 |
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Forum Member
Join Date: Jun 2003
Location: Suffolk
Posts: 21,393
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Trifle
I am having my parents over for the day in a fortnights time, and for pudding i would love to make a trifle.
Now, i know the basics, i.e. sponge, custard and cream. But what fruit would you use in it. Or, do you use a fruit jelly and put that over the sponge ? Plus, what sort of custard do you use. I'm afraid i wouldnt be making my own, unless i had to. Is it just normal cold custard, but then, how does it set ? I know a sherry trifle has sherry on the sponge, but can you use any other sort of booze ? Oh god, all these questions. Some advice would be very handy. |
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#2 |
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Join Date: Jun 2008
Posts: 15,979
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Use jaffa cakes, chocolate side down as your sponge base. Tangerine jelly on top with tin of fruit cocktail in it. Get a thick set custard from M&S, whipped cream. Don't forget to sprinkle the hundreds and thousands.
![]() Swiss roll works well as the base - the apricot one is very nice. Trifle sponge fingers are not brilliant. |
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#3 |
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Forum Member
Join Date: Jan 2010
Posts: 6,118
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I don't use jelly in mine. A layer of slightly stale jam-only swiss roll with Sherry over it(and you can add the juice from the fruit). I use mango as the main fruit, with pears ususally. Then a layer of Creme Anglaise, whipped cream and banana and nuts or sprinkiles on top.
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#4 |
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Forum Member
Join Date: Jun 2003
Location: Suffolk
Posts: 21,393
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Aha - so everyone has different variations on the classic trifle.
Please, keep your suggestions coming. Im liking the swiss roll on the bottom, but why slightly stale ? |
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#5 |
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Join Date: Jan 2010
Posts: 6,118
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Quote:
Aha - so everyone has different variations on the classic trifle.
Please, keep your suggestions coming. Im liking the swiss roll on the bottom, but why slightly stale ? |
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#6 |
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Join Date: Jun 2003
Location: Suffolk
Posts: 21,393
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Quote:
It will be dryer and absorb more of the Sherry/fruit juice. Thus a nice boozy flavour without getting too sloppy.
You also said M&S custard, but i dont like anywhere near one of those. I suppose any custard would do .... maybe a Tesco Finest. But, does it set properly, or does it run when you spoon it out. or doesn't it really matter. Forgive me, it was the lovely poster before you who mentioned M&S. |
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#7 |
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Forum Member
Join Date: Aug 2005
Location: The Sunny Side Of The Street
Posts: 40,106
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Bourdoir biscuits soaked in creme de framboise. Summer fruits. Creme anglaise. Whipped cream. More fruit on the top to decorate and some nuts. Or be incredibly "seventies" and use hot Bird's custard and hundreds and thousands and watch them melt and go all swirly.
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#8 |
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Join Date: Jan 2010
Posts: 6,118
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Quote:
Cool.
You also said M&S custard, but i dont like anywhere near one of those. I suppose any custard would do .... maybe a Tesco Finest. But, does it set properly, or does it run when you spoon it out. or doesn't it really matter. Forgive me, it was the lovely poster before you who mentioned M&S. |
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#9 |
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Join Date: Aug 2005
Location: The Sunny Side Of The Street
Posts: 40,106
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Quote:
I make my own creme anglaise which isn't really hard to do but you have to stand over it. Sets (and tastes )much better than the things you can buy.
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#10 |
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Forum Member
Join Date: Jun 2008
Posts: 15,979
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Creme Anglaise my ass. Get a packet of Dream Topping and a tin of Bird's Custard OP
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#11 |
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Join Date: May 2006
Posts: 6,463
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This is a delicious Italian/Anglo hybrid, orginally a Nigella one which ive tweaked.
I won't give quantities since with trifle its' about how it fits in the bowl. 1) Cut in half some store bought trifle sponges and spread some blackcurrant jam in them and then put them back together to make blackcurrent jam sandiwhces with sponge. Line the bottom with these. 2) Whiz some amaretti biscuits in a food processor till theyre crumbs and add on top for the next layer. Douse the amaretti in some lemon juice which will also seep to the blackcurrant sponge sandwiches. 3) Melt some more blackcurrant jam in a saucepan and add some lemon juice. When nearly melted but still slightly solid add some blackberries in and coat them in the mixture. Marinate them in the mixture till the blakcberries begin to ooze their juices. Then add these blackberries for the next layer. 4. Finally mix 400g of philadelphia extra light with 250g of good quality lemon curd to form a lemony cream with little fat (obviously change the ratio depeding on how youre doing it. Add this luciously lemony gloup on top of the blackberry layer. 5. For adornment toast some flaked almonds and scatter them on top and some more amaretti biscuit crumbs. Here's the original recipe http://www.nigella.com/recipes/view/...ian-trifle-230 But I wasn't prepared to fork out for limoncello and was in a rush so couldn't be bothered with her creamy layer. My version literally took like 15 mins. This lemon and blackberry marriage looks beautiful and is also lovingly light and tasty. |
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#12 |
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Forum Member
Join Date: Jun 2003
Location: Suffolk
Posts: 21,393
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Cake_Nibbler (great name by the way) .... thank you very much for that recipe. You are all super stars
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#13 |
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Forum Member
Join Date: May 2006
Posts: 6,463
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You're welcome
Hope whatever you do decide to go with turns out good. All trifles are delicious in my opinion so whatever you do, you're onto a winner.
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#14 |
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Forum Member
Join Date: Dec 2010
Posts: 889
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Scottish Trifle aka Tipsy Laird - definitely NO jelly.
Trifle sponge cakes cut in half spread with raspberry jam, ratafias (a must), douse with drambuie or sherry, layer of raspberries, then custard (real if you can make it - I can't) then whipped cream not too stiff, decorate with a few raspberries and left over ratafias. I only make it once a year for Burn's Night and it goes down a treat. |
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#15 |
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Forum Member
Join Date: Jun 2006
Location: Wagner
Posts: 4,632
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I like birds custard in a trifle coz I'm old fashioned and its what I was brought up on
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#16 |
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Forum Member
Join Date: Apr 2009
Posts: 1,653
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Another trifle suggestion
Chocolate Orange Trifle Use chocolate swiss roll for the base and soak it in orange liquor or orange juice. Mandarins for your fruit and Orange Jelly Chocolate Custard in this case its probably best to buy the cartons of the ready made stuff Top with whipped cream Grate a chocolate orange on top or whatever takes your fancy |
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#17 |
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Forum Member
Join Date: Jun 2005
Posts: 12,381
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I hate custard in trifle, cold custard gives me the boak
I use vanilla angel delight instead.
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#18 |
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Forum Member
Join Date: Oct 2007
Posts: 1,382
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If you are going to put booze in the trifle, DO NOT add jelly. The hot jelly 'burns off' the booze. Anyway a proper trilfle should never have jelly in it
![]() I do a sherry trifle like this: Cover the bottom of your dish in boudoir or amarettii biscuits. Pour plenty of sherry over them. Slightly warm up some apricot jam, and pour over the soaked biscuits. Place fruit- usually I use peache slices on top Make up a packet of instant custard and pour over covering all the fruit and biscuits. Leave to cool in fridge for a while I then decorate with chocolate flake crumbled over Serve with single cream. |
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#19 |
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Forum Member
Join Date: Jul 2005
Posts: 17,127
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I've made this a few times to good reviews
Chocolate swiss roll, sliced up and sloshed with rum Drain a tin of black cherries and put them in Make a chocolate custard/blancmange Put that on the cherries and leave to set Whipped cream on top of that Get your potato peeler and make shavings of dark chocolate on top of the cream just before you serve it. But for ordinary trifle, you can't go wrong wit this Raspberry jam swiss roll Raspberry jelly Raspberries - fresh or one of those frozen hedgerow bags of mixed berries, thawed out Plain custard Cream Toasted almonds and a few fresh raspberries on top I always make the custard with custard powder, so as it sets in the trifle. I adore cold custard, but can't be doing with runny custard in a trifle. It needs to be sliceable!
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#20 |
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Forum Member
Join Date: Jun 2010
Location: Northumberland
Posts: 553
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http://www.deliaonline.com/recipes/t...te-trifle.html
This is my trifle of choice, we always make one for boxing day in our house.
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#21 |
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Guest
Join Date: Jun 2005
Posts: 9,415
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My trifle
![]() Tinned fruit salad minus juice/syrup Packet of jelly Homemade Madeira cake (6oz SR flour, 6oz butter, 6oz caster sugar, 3 eggs, 1 tsp vanilla essence, i tsp baking powder, grated rind of lemon. Beat together and bake until springy on top) - failing that, Tesco sells trifle sponge! ![]() Ambrosia tinned custard Double cream 1. Put fruit at bottom of bowl. 2. Pour in jelly mix, set in fridge. 3.Place thin slices of cake or sponge fingers on top of set jelly. 4. Dollop custard on. 5. Whisk cream into soft peaks. 6. Sprinkle top with hundreds and thousand. Enjoy!
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#22 |
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Forum Member
Join Date: Apr 2010
Location: Scotland
Posts: 5,947
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While I like the look of these posh alternatives, I like a bog standard traditional trifle, takes me back to my childhood. Sponge, strawbs/rasps, jelly, custard, cream. I hate Hundreds and Thousands with a burning passion, so my exotic twist is to crumble a Flake over the top instead.
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#23 |
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Guest
Join Date: Jun 2005
Posts: 9,415
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Quote:
While I like the look of these posh alternatives, I like a bog standard traditional trifle, takes me back to my childhood. Sponge, strawbs/rasps, jelly, custard, cream. I hate Hundreds and Thousands with a burning passion, so my exotic twist is to crumble a Flake over the top instead.
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#24 |
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Forum Member
Join Date: Jun 2003
Location: Suffolk
Posts: 21,393
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I can't believe this thread. I thought i was a wombat no knowing how to make a trifle, and i cant believe all the alternatives here. Thank you all soooooo much. You have really given me food for thought. Im kinda liking the 'black forrest' option given above with chocolate sponge and black cherries. Sounds delicious.
My mum makes a fab boozy trifle, but she has never made a cherry one ... so mine will be different. |
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#25 |
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Forum Member
Join Date: Mar 2006
Posts: 1,859
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Don't forget to add the layer of minced beef and onions, a la Rachel from Friends!
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Hope whatever you do decide to go with turns out good. All trifles are delicious in my opinion so whatever you do, you're onto a winner.
I use vanilla angel delight instead. 