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Traditional English Trifle

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English Rose View Drop Down
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    Posted: 26 April 2018 at 06:55

TRADITIONAL ENGLISH TRIFLE.


If you happen to look at Trifle recipes online, you will see many many different versions of what constitutes “English Trifle”. Everyone has their own way of making it. Sherry in the trifle? Great if only adults are eating it, but every chlld I know that loves Trifle, Sherry is definitely a no no.


What can I say about an English Trifle. Well the first thing is that we have a bloomin cheek to call it an “English Trifle” when it was first invented by the Scottish!!. But there you have it. We claim it. LOL.


Here then is my own version of how I make it. The result  in this household whenever served up is that spoons are scraped around the main bowl when it is finished, so it must be nice.


TIP: I always make the custard first before assembling the Trifle. The custard needs to have cooled before you spoon it into the dish. Too hot and it will sink.

Also, any sliced pound cake, jam swiss roll (not jam & vanilla swiss roll) lady fingers, macaroons can be used as a base but I always use either pound cake sliced thinly and spread with raspberry or strawberry jam, or my favourite - jam swiss roll sliced thinly.


INGREDIENTS


TO MAKE THE CUSTARD


300ml  of whole milk

300ml of Double (Heavy) cream

1 Teaspoon Vanilla Extract or 1 Vanilla Pod split in half and seed scraped out.

6 Egg Yolks

3 Tablespoons Caster Sugar  (granulated sugar is fine to use if you don’t have caster sugar)

1 Tablespoon of Cornstarch.


Put a heavy bottomed small saucepan on to the stove top.


Place the Milk, Cream, Vanilla Pod halves and Vanilla Seed into the saucepan.. Stir it in.


Place saucepan over a gentle heat and bring it up to just below simmering point, (Do not allow it to start boiling). Remove from the heat the moment it reaches simmering point.

Put to one side for a moment.


In a large bowl, put the egg yolks, sugar and cornstarch in together and beat until combined.


Now remove the 2 Vanilla Pod halves from the hot milk and pour the milk over the egg yolk mixture ensuring you are stirring it continuously as you do so.


Turn the heat to medium to low, pour all of the custard back into the saucepan

As you do this make sure you are stirring it continuously with a wooden spoon. The custard is ready when the back of the wooden spoon can be coated with the custard. The longer you cook it the thicker the custard will be. If after 10 minutes your Custard doesn’t appear to be thickening, you may have the heat on too low. Turn the heat up a little more, but not dramatically or you will undo all your good work in cooking a beautiful custard. Don’t forget you MUST keep stirring the custard until it is thick and just starting to simmer.

When ready, let the Custard cool.



TIP: If you are making the custard the day or morning before you assemble your trifle. To prevent a skin forming on the custard, place a piece of cling film over the top of the now cooled custard itself (not the dish) before placing it into the fridge.This will prevent any skin forming. (not that it really matters, it just saves you peeling it back and discarding the custard skin,which would be a shame.)


INGREDIENTS TO ASSEMBLE YOUR TRIFLE.


One Jam filled Swiss Roll  (not jam & vanilla filled), or shop bought pound cake thinly sliced and spread with strawberry/raspberry Jam or…... Boudoir Biscuits or Lady Finger Biscuits if you prefer the sponge bottom without the jam.


Any tinned fruit if you like the idea of fruit in your trifle. (only the fruit though, not the syrup or juice).


100ml Sweet Sherry


Amaretti Biscuits (optional)


Lightly toasted flaked Almonds for the topping,


300ml of Double (heavy) Cream.


METHOD


Line a large glass bowl with the sliced jam swiss roll, jam spread pound cake or boudoir/lady finger biscuits. Line it all around the bottom and just up the sides with one layer of whatever you have chosen.. Now pour the Sweet Sherry all over as much  of the sponge as you can so it sinks into the sponge..(if you fancy adding tinned fruit, empty the tin in at this stage and spread the fruit around. But ensure you don’t add the juice or syrup that is in the tin.).

Let it be known though, An english trifle does not usually contain Fruit, but who cares!) it tastes delicious all the same). As said, there is no fast and hard rule when it comes to deliciousness!!


Dollop the Custard in now by the spoonful, ensuring you make a nice secure layer on top of the sponge.


Now scatter the Amaretti Biscuits (if using them)  over the custard.


Whip up your Double (heavy) cream until it forms soft peaks. (don’t over whip it).


Dollop this on the top, then scatter your toasted flaked Almonds over the top. You can also add halved maschicated Cherries too., Sliced Strawberries or fresh Cherries if you are lucky enough to get them in season are lovely too..


Pop the Trifle into the Fridge. (you can make individual Trifles if you wish, just as nice)


TIP:  There is no hard and fast rule making a Trifle. I never put Sweet Sherry into a Trifle being made for the children. I have to instead add a tin of peaches and keep the juice/syrup to add to a peach or orange jelly which also goes in before the custard is added. Also, instead of the toasted flaked almonds and maschicated Cherries for the topping, I put thin banana slices and some sprinles. Children over here would pull a face if these usual kid-friendly ingredients were left out of their Trifle. LOL.


Enjoy if you decide to make this.


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English Rose View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote English Rose Quote  Post ReplyReply Direct Link To This Post Posted: 26 April 2018 at 07:00
Apologies, honestly, my eyesight is getting worse!! the ingredients should say....
ONE TABLESPOON OF CORNSTARCH. (Put two in as I've typed and your custard is likely to end up as thick as cement !!) Sorry once again.
Confused

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Post Options Post Options   Thanks (0) Thanks(0)   Quote English Rose Quote  Post ReplyReply Direct Link To This Post Posted: 26 April 2018 at 07:03
Just out of curiousity, is there anyway I can edit a post that I do? here on forums one can edit once posted if an error has occurred - with the reason why editing it. I feel awful here when I have made an error with ingredients and can't put it right without a mea culpa to everyone. Thanks x
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 26 April 2018 at 18:49
We all have trouble with that at first, Rose. But it's quite simple.

Click on the Post Options tab on the upper right of your post. A drop-down menu will appear. One of the choices is "edit post." Click on that, and Bob's yer uncle.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 27 April 2018 at 02:34
Originally posted by English Rose English Rose wrote:

Just out of curiousity, is there anyway I can edit a post that I do? here on forums one can edit once posted if an error has occurred - with the reason why editing it. I feel awful here when I have made an error with ingredients and can't put it right without a mea culpa to everyone. Thanks x

I edited this one for you Rose, but Brook is correct...just click on post options and then edit at the top right.
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English Rose View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote English Rose Quote  Post ReplyReply Direct Link To This Post Posted: 27 April 2018 at 10:22
Bless you HF and Hoser, I really appreciate that. My eyesight isn't as good as it used to be,  I do proof read before posting but guaranteed,  when I read through it once posted, I usually find some howler errors. Angry so thank you both very much.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 02 May 2018 at 12:43
Rose - I had been doing fairly well on my diet - but I think those days are over... Beautiful!
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