Trifle – again 2
This is the closest to the trifle my Mom used to make and that I still make from time to time.
This is just a slightly different version with no jam in the sponge.
Layered Trifle
Ingredients
- Sponge fingers or sponge cake broken into pieces
- Thawed frozen fruits or fresh fruits with a tsp of fine sugar
- Sherry – as light or heavy a dash as you prefer
- 3 cups custard
- 2 cups whipped cream
- Sliced almonds or sprinkles or whatever (optional)
It is so very simple, as with all trifles, just a case of throwing the ingredients into whatever serving dish you choose.
Line serving bowl or dishes with sponge.
Top with layer of fruit.
Add a dash of sherry and allow to soak in.
Top with layer of cooled custard.
Top with cream and whatever topping you choose.
Just enough for two...
Your trifles are lovely … sweet, creamy, crunchy, fruity. I’m lucky I rarely eat sweets more than once a week or I’d be tempted to make one.
Did you ever find out what bread pudding was? I thought it was funny that you asked that question as I’d never heard of them outside of North America.
Thanks, I adore trifle, and despite the appearances to the contrary, being diabetic I can’t eat sweet things all that often. Though I crave them now, whilst before being diabetic I never was interested in any, barring my Mom’s trifle and an orange thing I could just eat in its entirety!
I have had bread pudding since I was a child, so I am not sure what you mean by finding out what it was. Did I say that? I probably did, but since I was tiny my Nannie made it and it was sooooo good. But then everything she made was better than anyone else’s cooking.
“What is bread pudding?? I have never heard of it at all.”
http://happydomesticity.wordpress.com/2011/03/07/trifle/
I saw the question in this post so I wondered.
I didn’t grow up with either of my two grandmothers but I think MY mom was the best dessert/cake maker.
Though her frosting was a bit ‘hard’ (just butter, regular sugar and sometimes cocoa powder) she made wonderful tortes, strudels, kifle, poppy seed rolls, cozonac, baklva etc.
These are kifle.
http://2.bp.blogspot.com/_r0lP-vAlLkU/SalFAOQ6ixI/AAAAAAAAC8k/w2BJQxbuulk/s400/IMG_1008.jpg
And these are the poppy seed rolls she made.
http://4.bp.blogspot.com/_r0lP-vAlLkU/SalFJh36ynI/AAAAAAAAC9c/cB-chI9nscw/s400/2257.jpg
And cozonac (walnut or poppy seed filled yeast roll or bread)
http://homecookinginmontana.blogspot.com/2009/01/romanian-cozonac-nut-filled.html
I can hardly wait for Christmas to make something similar to kifle called rugelach, a jewish cream cheese and butter based pastry. Here’s Ina Garten’s recipe and technique with great how-to pictures. You can fill them with nutella, jams and preserves, and make them in different shapes, not just the rolls.
Now, I’m just making myself hungry.
Thanks for all the lovely trifles.
Okay, I am too blonde today, I read and reread that and still couldn’t see the bread pudding reference. I think I am losing it. Well, I KNOW I am, I even have doctors to confirm it…
I did post a cranberry bread pudding months ago though so I am confused by myself!!
Those recipes sound amazing and, of course, I janked them! Thank you! x
I have never had a trifle, or custard, but I must admit it sounds (and looks) divine!
You have never had it??? I am so sorry!!
British staple. It’s a law at Christmas! xx
My mum’s trifle was similar although I never liked it with sherry. Sometimes she used trifle sponge, or fingers or a jam roll. Add two tins of strawberries then pour raspberry jelly over the lot. When set pour on some Bird’s custard from a tetrapack thing, then add whipped cream followed by hundreds and thousands. I haven’t made it since I left the ranch but I always used to make it a Christmas and it was the breakfast of choice on Boxing Day!
That sounds like the one my Dad’s mom made, but she used tinned fruit cocktail. Trifle would be my breakfast of choice everyday sadly…
Love the almond topping. Yum!
Thank you! It was good…
I’m gonna need a big spoon!
Sadly I had one… Sorry!
Delicious!! What a great recipe – can’t wait!
Mary x
Thank you! I hope it is good for you.
Alison, I’m curious what you think of making a trifle with gingerbread.
I just made the gingerbread cake recipe in the post below and someone wondered whether it could be used in a Paula Deen trifle recipe posted in the comments. I thought it would be a great idea but I’ve only made trifle (I used those purchased jam/swiss rolls you can buy at Metro or Food Basics) once and had it out a couple more times so I can’t be considered an authority by any means. I did use sherry.
http://cooking.livejournal.com/9127584.html
I have never made trifle with gingerbread! Let me know how it goes. I am intrigued.
Re: Bread pudding reference. It was in your reply to Maureen’s comment.
As to making a trifle with gingerbread, I hadn’t planned to make it but I did wonder whether you thought it might work … as you’ve made and eaten a lot of trifles in your time, I imagine.
Thank you!!! I honestly thought I was going even more insane!! I remember now, it was that we called it bread and butter pudding and I thought that bread pudding was different. Regional names for the same thing! Thank you so much for telling me where it was as I seriously was going crazy and thinking it was another sign of my broken brain. And at the moment I see a hoof print and think killer zebra instead of horse. I am that crazy.
I have eaten more than my fair share as you guess, but never with gingerbread. But now I have to try it. Your fault! And a good thing to be blamed for! Thank you for the idea. xx I really appreciate you and hope you are feeling a bit more positive today. x
RE: Gingerbread trifle … the recipe poster just commented that she had made one for Xmas with regular whipped cream and egg nog flavoured whipped cream and lots of nutmeg on top. I’m wondering if a fruit/jam of some sort could be included. Then poached quinces came to mind. (The ones I made were very sweet which I think would balance out the less sweet gingerbread.) Oh well … I may never make it but it was interesting to think about.
As to the other matter … I only worked one day this week so, it’s not so much better. We’ll see what Friday brings.
I am hoping for good for Friday for you. x
If ever I make gingerbread I will make the trifle and let you know!
Here’s the recipe I used.
Sunny Acres Gingerbread (Makes 18-20 pieces)
2 eggs, beaten
3/4 cup brown sugar
3/4 cup molasses
3/4 cup melted shortening or unsalted butter
Dry Ingredients
3/4 teaspoon ginger
1 1/4 teaspoon cinnamon
1/8 teaspoon cloves
1/2 Teaspoon nutmeg
2 1/3 cups flour
2 teaspoons soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup boiling water
Preheat oven to 325 deg F. Butter and flour the 9 x 13″ glass pan generously (or 2 9″ cake tins).
Sift together the Dry Ingredients.
In a large bowl, mix the ingredients in the order given starting with the eggs and ending with the boiling water. Beat well after each addition.
Pour into pan and bake for about 40 minutes. The two cakes will take 25-28 min or so. Test with a toothpick to come out cleanly.
Tasty hot from the oven with a pat of butter or margarine.
Thank you!