Yet Another Cycling Forum
Off Topic => The Pub => Food & Drink => Topic started by: Jaded on 17 December, 2008, 09:58:44 am
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OK - somebody has done it somewhere else - mentioned trifle.
So - do you like bastardised trifle in the plastic Birds style with jelly, or do you like a proper trifle?*
*Question deliberately phrased in a totally un-biased way. If you tried my trifle you know which way you'd vote!
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Trifle should not contain jelly. It should only contain:
- alcohol (and lots thereof)
- cream
- custard (proper custard - not the stuff out of a tin)
- sponge
- alcohol infused fruit of your choice
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My favourite trifle is made up of:
Ginger spice cake
A sprinkling of rum
Pinapple
Custard
Fresh Cream
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Proper trifle should not contain custard. What my sister refers to as "Grandma's Trifle" though consists of:
Base - supermarket jam swiss role
Layer 1 - tinned fruit (usually peaches)
Layer 2 - Jelly
Layer 3 - Angle Delight or similar - Birds instant custard from powder as an alternative.
Layer 4 - Cream
+ Sprinkles (hundreds and thousands or similar)
That's an entirely different beast and only children and my sister can manage it without feeling sick.
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There must be jelly in trifle. Absolutely there must.
My trifle is pcolbeck's Grandma's Trifle as above, and I can also manage it without feeling sick. :D
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I'm afraid this is a trifle.
A large bowl.
Sliced supermarket swiss rolls layered with tins of raspberries and liberally drenched with sherry.
A thick layer of Birds custard poured over the top of this.
Once set, whipped cream spread over the custard and then decorated with glacé cherries, walnuts and flakes.
No jelly. :thumbsup:
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That sounds difficult to get wrong. I might give it a whirl.
Do you think it would work by substituting yummy posh Waitrose ready made vanilla custard for the yellow Birds stuff?
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Nope, you should make your own custard: 12 egg yolks and a pint of double cream, vanilla pod and a little sugar.
Failing that, use powder - the ready made custard simply won't work, it's made for pouring and will never set.
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I bought a pudding from Somerfield that said Trifle on it. It had custard and jelly.
It was lovely :P :P :P :P :P :P
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Supermarket own brand trifles are fantastic - the Scotmid one is the best, and the Tesco raspberry one is next best. I like jelly trifles and I like non-jelly trifles. What's not to like?
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That's not a trifle - THIS is a trifle:
Packet of trifle sponges or victoria sponge cake
Strawberry jam
Macaroons or amaretti
Sherry
Flaked almonds
1pint single cream
10 egg yolks
1 tsp vanilla extract or a vanilla pod
2 oz caster sugar (although if you prefer things sweet add some more)
Half a pint of double cream
1 tablespoon of caster sugar
1 tablespoon white wine
1 egg white
Toasted flaked almonds for garnish
Cut trifle sponges in half and spread generously with strawberry jam. Sprinkle with flaked almonds and cover with macaroons (I have recently started using the slightly smaller and softer ones - but any almond based biscuits will do).
Soak the sponge and macaroon base in sherry and leave to stand at least one hour.
Heat the single cream in a double saucepan until nearly at boiling point.
Mix the egg yolks with the sugar and vanilla.
Add the heated cream to the egg yolk and sugar, stir to mix, and return to the double saucepan and heat gently stirring all the time until the custard thickens and coats the back of a wooden spoon.
Pour custard over cake base and cool - you can leave this overnight - the trifle is better if it is made the day before and the topping put on before serving.
Whip the double cream with the wine, egg white and sugar to soft peaks, spoon over custard and garnish with toasted flaked almonds.
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That's not a trifle - THIS is a trifle:
Since there is no mention of jelly in your recipe, I wholeheartedly agree with you.
However mine is quicker to make than yours, therefore you can eat it quicker. So it is a draw. ;D
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That's not a trifle - THIS is a trifle:
Since there is no mention of jelly in your recipe, I wholeheartedly agree with you.
However mine is quicker to make than yours, therefore you can eat it quicker. So it is a draw. ;D
Except yours seriously needs a custard upgrade IMHO!
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So - do you like bastardised trifle in the plastic Birds style with jelly, or do you like a proper trifle?*
Or c) do you hate trifle?
Soggy sponge... :sick:
While you're eating that mess, I'll have more cheese and port. :thumbsup:
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Supermarket own brand trifles are fantastic - the Scotmid one is the best, and the Tesco raspberry one is next best. I like jelly trifles and I like non-jelly trifles. What's not to like?
The only important thing about Trifle AFAIK is its availability. I really don't give a damn how it's made as long as it's primarily trifley in its consistencey and I can have some.
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Trifle should basically be like Bird's, but with sherry.
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Trifle should basically be like Bird's, but with sherry.
Erm. No. Very, very no.
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No Jelly? Are you stoned? :o
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That heathen ^^^ now lives in my house.
Sheesh.
this years recipe-
Homemade ladyfingers
soaked in Damson Vodka
tinned raspberries
Tin of Ambrosia Custard
All the cream
Gold sprinkles.
*belch*
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These past few years I have used Madeira rather than sherry, which works rather well. (No jelly, though I'm not too doctrinaire about it.)
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That heathen ^^^ now lives in my house.
Sheesh.
this years recipe-
Homemade ladyfingers
soaked in Damson Vodka
tinned raspberries
Tin of Ambrosia Custard
All the cream
Gold sprinkles.
*belch*
If I said I luv U 4 eva would you make it for me as it sounds lush.
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That heathen ^^^ now lives in my house.
Sheesh.
this years recipe-
Homemade ladyfingers
soaked in Damson Vodka
tinned raspberries
Tin of Ambrosia Custard
All the cream
Gold sprinkles.
*belch*
If I said I luv U 4 eva would you make it for me as it sounds lush.
i did a double-take when I just reread thinking okra? what?
Then realised ah sponge fingers/boudoir biscuits....
(Did not have these thoughts first time round...)