ENGLISH FRUIT TRIFLE RECIPE | The Best British Dessert
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- Опубліковано 15 вер 2024
- ENGLISH FRUIT TRIFLE RECIPE | The Best British Dessert
A proper trifle may take ages to prepare but it's delicious and definitely worth the wait. Yum! This recipe is pretty easy to make because we are using Bird's Custard and Hartley's Jelly - not the most traditional way but this is how most of the Brits eat it nowadays. The English still love their desserts, even in this era of heightened calorie and cholesterol consciousness. 😉 The first trifles were very much like an old confection of pureed fruit mixed with cream called Fool and the two terms were used almost interchangeably for many years. Lots of puddings evolved as a way of using up leftover cake and trifle originated as a way to use stale cake.
Lots of love,
Eileen
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This is the nearest I've seen, onYou Tube , to a proper English trifle. It goes without saying that the custard should be cooled before spreading it over the jelly.
Well done!
Thank you so much for your words, Nees. And great tip with the cooled of custard. Indeed it's better to pour it on top if it isn't hot anymore. :-)
I love trifle and the way I make it is very similar to yours. Abosolutely love the extra historical commentary. That was great.
Hi Suzanne, thank you for your comment! I am happy you enjoyed the video. How do you make your trifle? 😊
In South Africa, a tipsy tart, is a completely different dessert from a trifle. We call a trifle, just that, and we make it in a very similar way to the English tradition. A tipsy tart is made with dates and is a baked dessert, with a syrup mixed with alcohol, which is poured over the hot pudding, when it comes out of the oven. Here is one version of a tipsy tart. 200 ml boiling water, 150 gams chopped dates, 5 ml/1tsp baking soda or bicarbonate of soda,25 grams butter, 125 grams sugar, 170 grams all purpose flour, 20 ml/2tsp baking powder, 1 beaten egg, 100 grams chopped pecan nuts. For the syrup : 200 grams sugar, 200 ml water, 15 ml/3tsp butter 50-60ml/10 tsp brandy, 5ml/1tsp vanilla essence. Method: pour boiling water over dates, and when they are soft, stir in the baking soda. Stir in the butter, then the sugar. Mix the sifted flour and baking powder lightly into the mixture. Pour into an ovenproof or microwave proof flat round or square, tart dish 20 cm x 20 cm. Microwave for 8 minutes on high. Prepare the syrup : pour sugar, water and butter into microwave proof bowl, and microwave on high until boiling. Now pour brandy and vanilla essence into mixture, and pour over warm tart. Refrigerate until required. Serve with slightly sweetened whipped cream. Enjoy, and have a wonderful festive season, with peace, love and all good things.You an bake this in the oven at 160 degrees Celsius, for approximately 30 x 40 minutes. The syrup can be made over the stove, and poured onto the warm dessert. It is sometimes called a brandy pudding.
What is that jelly is it the same as gelatin it looks very interesting where can I find it
Very good excellent delivery.
Thank you, Dorothy 😊
This is exactly how we make it for Christmas except that we would use trifle sponges which you only really see at Christmas. of course no amaretto biscuits on top, We never had such a weird thing in the shops. We would pipe the cream round the edge and put a candied cherry in the middle of each piped rosette. This is after a layer of whipped cream on top, then the piped rosettes. Then we scatter a layer of chopped almonds on the cream, but not on the rosettes. I am now nearly 70 but have had this lovely dessert at Christmas since I was born made exactly like this, with tinned fruit from a big tin of fruit cocktail. However this year i am using frozen summer fruits when I make it on Sunday, ready for Christmas day. There will be shocked comments no doubt!! I will put the cream on on the 25th but leave it in the fridge for 24 hours beforehand with cling film to stop the top from making a skin. It is the most delicious thing you can ever eat, definitely.
Thank you so much for your comment, Sue! I'm glad to hear that you make it like this. 😊 I was once "schooled" by a friend that using the ready-made products wouldn't be appropriate for an occasion such as Christmas, but honestly I like the flavour just as much as the "homemade" ingredients. I've had it multiple times without the jelly though, so that was a knew addition and I love it! The cherries and almonds on top sound delicious btw 😋 Do you leave the jelly to set a bit before adding it to the bowl as well?
Eileen's Kitchen Stories yes I do, otherwise it soaks too much into the trifle sponges! I have had it made with ‘real’ custard and ‘real’ sponge and jelly, but it’s not the same deliciousness. Btw you left out the strawberry jam I think. That should sandwich the sponges together, or cut them in half and sandwich them then if chunky enough. Do not give this to children or you have to leave out the sweet sherry, which is the vital ingredient to cut through the sweetness and add depth. We never had the sponge layer or jelly as children, but I just told mine that it was an adult only pudding and that they wouldn’t like it, so they never had any. Now it is the most important Christmas desert for them!!!
Oh yes, true, no strawberry jam in my trifle. I figured it's an addition if you want to resemble using Swiss roll but I like it better without, it's already sweet enough 😊 I do mention in the video to not give it to your children if you add the Sherry. I guess the better option then would be either as you suggested not give them any until they are old enough or instead soak the sponge in the jelly without presetting it. 😊 Well I am looking forward to seeing your trifle, Sue. 😊 Feel free to tag me in a picture if you upload it on Social Media. (it's @eileenskitchenstories on FB or Instagram) 😊 Have a lovely Christmas 🎄
Your the best, Elieen...
Stefan, Sweden
Thank you so much, Stefan :-) Hope you have a wonderful day, greetings from Berlin!
Well done.
Cheers! Have you tried the recipe yourself already? 😊
Soon.
Unfortunately the printed words are white against the white background and you can't really read them because I'm on my telephone and not on a computer unhappy love your way of making it
I was taught not to jelly, it's much better without.
It's not British trifle unless it has sherry in it, a bit of sherry won't hurt the kids for crying out loud, all the kids used to have at Christmas, Oh and it needs whipped cream on top.