The Trifle
After trying many variations, there are two Trifles that I like to make: one that is good for the younger generation and includes a jelly - which Americans don't call jelly. This one is a more sophisticated recipe that uses among other ingredients, jam [preserves] - which Americans do call jelly!. In the "grown up" version you can choose from a number of liquid additives which you would certainly not want to serve at a childrens' party. Whilst having some effect on the flavour, leaving these out or subsituting a non-alcoholic variety is possible - omitting the "u" from flavour won't hurt!

For the best results and particularly your presentation, a single large bowl is preferable although you can divide all the ingredients and use individual serving dishes if you wish but it's more work. One thing I'll try to do is keep things simple and easy. A glass Trifle Bowl as I have used here adds to the presentation but any large bowl that is at least 5" deep will work - our recipe is for a 2 1/2 quart sized bowl.

Ingredients
Senior Version: (serves 8 -10)

·  1 Regular size frozen pound cake (or make your own sponge or pound cake)

·  2 lb. Blackcurrant or Raspberry Jam

·  1 pint Blueberries

·  4 Kiwi Fruit (or your own favorite seasonal fruit)

·  2 sachets (1.75 oz) Birds Custard Powder (In the United States it's called Birds "Imported English Dessert Mix")

·  2 pints milk

·  3 tablespoons sugar

·  About 1/2 cup of your favorite Liqueur to complement the fruit

·  1 1/2 pints Heavy Whipping Cream

How It's Done

Step 1. Make up a custard using the custard powder, milk and sugar in a separate bowl according to instructions on packet. Lay plastic wrap on the surface of the custard to prevent a skin forming and set aside to cool in the fridge for 30 minutes.

Step 2.Cut the Pound Cake into 1/2" slices and spread generously with the Jam.

Step 3. lace half of cake around bottom and sides of the bowl.

Step 4. Lick fingers clean  - wash them carefully before proceeding!

Step 5. Pour half the liqueur over the cake on the bottom of the bowl. Distraction at this stage can cause the trifle to become quite potent, so watch out for friends or relatives with ulterior motives!

Step 6. No tasting!

Step 7. Place blueberries in a layer into the bowl, saving some for final decoration.

Step 8. Pour half of the cooled custard over the fruit.

Step 9. Repeat steps 3-8 using the three kiwi fruit instead of the blueberries.

Step 10. Lay plastic wrap on the surface of the custard to prevent a skin forming and place in the fridge.

Step 11. 30 minutes before serving, whip cream (please, please don't use "plastic" cream) until very firm and spoon onto trifle - don't forget to remove the plastic wrap!- and decorate top with rest of the fruit. Keep in fridge until serving.

Step 12. Enjoy!

Please e-mail if you have any questions.

Last modified: January 23, 2008     Copyright 1998 - 2008©.
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