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Trifle!

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poodicat | 17:02 Sat 06th Mar 2010 | Food & Drink
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Does anyone make a real trifle anymore or has it been cast aside?
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Yes my Mum does with oddles of sherry !! I don't like trifle as i'm not in to
dairy products , so just have a spoonful ...also If I had to much
I would fail a breath test !!!
What's a 'real' trifle?
From scratch ummm,
proper home made custard , cake base , sherry, jelly and proper cream!! :0)
I've got food on my mind! Going out for a meal very shortly!
Does a proper trifle have a cake base?

The only thing I could think of that people might not have done was the custard. Making custard is very easy though...
Starting at the bottom ..sponge cake wth strawberries and oddles of sherry,
a layer of jelly , then custard , topped off with flaked almonds and glace
cherries .
Yep, trifle from years ago had stale cake in the bottom that soaked the sherry up! The instant ones as bought in a box use mass produced sponge? type fingers x
Sorry forgot the cream on top with the almonds and cherries ..
I love the 'oodles' by the way the! :0)
And how did they make the jelly?
Question Author
With leaf gelatin
Comparing that with Jelly cubes....is there much difference?
Question Author
A bit more effort
So taste wise....not worth the hassle?
Question Author
ummm homemade trifle with fresh jelly made with raspberries oh yeah!!
I might try it...
MY mum was a cook many years ago, and they never ever used jelly in a trifle, it consisted of sponge fingers in the base, spread with homemade jam, soaked in sherry, and topped with first grated brazil nuts, and then a thick layer of homemade egg custard, and finally a very thick layer of whipped cream, she used to make it for us often! It was really delicious!!..I still make it now, not as good as her's, but still great.................try it!
Try making a trifle with a battenberg as the base, it is so nice with the marzipan
Wheres the fluff? you can't have a propper trifel without the layer of fluff.... yummy
fluff?? what is fluff in a trifle? sorry! you lost me now?......................

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