This is the stuff of family gatherings - and a very good simple pudding for any celebration throughout the year. It often makes an appearance during the Christmas/New Year period, when calorie counting generally disappears. This recipe is based on what's always been made in my family - although variations exist which are equally loved by their devotees!
Packet of trifle sponges (these generally contain 8 individual sponge slabs). (If you cannot obtain a packet a light sponge base such as you might use for a fruit flan is fine.) Tinned or fresh fruit - depending on the time of year and your taste you might have a tinned fruit salad, or peaches, mandarins etc. Fresh fruit might include strawberries, raspberries or apple/orange slices, kiwis etc. 1pt/500 ml of vanilla custard, whipping cream and fruit/cake decorations for the topping. If liked Sherry, or fruit juice/syrup to soak into the sponge.
Method
Wash your hands, and then rub the trifle sponges into fine crumbs with your fingertips. Place the sponge firmly into the bowl, and smooth off the surface with the back of a spoon. Add enough tinned or fresh fruit to cover the surface of the sponge. Pour over a generous glass of sherry, or fruit juice etc as preferred. Cover the bowl with a plate and leave for about half an hour to let the liquid soak into the sponge. While the trifle is "resting" you can make the custard. The most reliable way is to use instant or ordinary custard powder. The advantage of the instant variety is that you will end up with custard of the correct consistency provided you add the correct quantity of boiling water to the packet of custard powder and stir.(If in doubt follow the instructions.) Leave on one side to cool down, and just before it starts to set firm pour it over the sponge and fruit mixture and leave to set.
For those who dislike packets you can, of course, make your own custard which is described in a separate recipe.
Once the custard is cold you can place the trifle in the fridge (Not the freezer) overnight and finish off the topping stage just before you want to eat it.
For the topping beat a large tub of whipping cream (or if you prefer creme fraiche, which has fewer calories and tastes less sweet) and spoon on top of the custard layer. You can decorate the cream with fresh fruit, glace cherries, hundreds and thousands as you like! Keep the trifle in the fridge for half an hour or so before you eat it as it helps the whipped cream to form a firm layer. Similarly if there is any left, keep it in the fridge until the next time!
Comment
This is definitely not for slimmers! However it slips down easily and is generally finished off at the first sitting! Other versions may include a layer of jelly, or the addition of chocolate custard, or soaking the sponges in coffee to make a type of the Italian version of trifle - Tiramisu.
Page Created: 23rd November 2000