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Old 13-06-2011, 14:30
Porcupine
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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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Old 13-06-2011, 14:37
ardwark
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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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Old 13-06-2011, 14:41
Teddybleads
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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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Old 13-06-2011, 15:32
Porcupine
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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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Old 13-06-2011, 15:35
Teddybleads
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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 ?
It will be dryer and absorb more of the Sherry/fruit juice. Thus a nice boozy flavour without getting too sloppy.
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Old 13-06-2011, 15:40
Porcupine
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It will be dryer and absorb more of the Sherry/fruit juice. Thus a nice boozy flavour without getting too sloppy.
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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Old 13-06-2011, 15:41
stud u like
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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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Old 13-06-2011, 15:46
Teddybleads
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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.
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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Old 13-06-2011, 15:50
stud u like
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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.
Creme Anglaise is like you say very easy and always reminds me of an Enid Blyton novel. I always get nostalgic and think of poor Nora being forced to make it for the boys. What a sexist world we used to live in! Boys can make their own these days.
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Old 13-06-2011, 16:00
ardwark
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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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Old 13-06-2011, 16:07
Cake_Nibbler
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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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Old 13-06-2011, 16:51
Porcupine
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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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Old 13-06-2011, 17:55
Cake_Nibbler
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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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Old 13-06-2011, 18:04
Annie1fortennis
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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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Old 13-06-2011, 19:44
_radioamerica
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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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Old 13-06-2011, 19:54
Tiggergirl
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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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Old 13-06-2011, 19:57
Granny Weatherwax
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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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Old 13-06-2011, 20:07
wildpumpkin
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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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Old 13-06-2011, 20:22
Espresso
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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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Old 13-06-2011, 20:31
Snappysnapsnap
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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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Old 13-06-2011, 20:41
queenshaks
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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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Old 13-06-2011, 21:40
Aarghawasp!
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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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Old 13-06-2011, 21:48
queenshaks
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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.
I love your username, I feel it ought to belong to me!
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Old 14-06-2011, 10:02
Porcupine
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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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Old 14-06-2011, 10:43
Loubogroll
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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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