Best & easiest on You Tube! Thank you so much. Been looking to send from UK to friends in USA.. This is exactly how I watched my Gran make it! (Although we are lucky enough to have ready made custard these days, Gran would use Birds powder!)
@@MissInkHeart91 Yes, just a capful drizzled over the sponges.. Personally I use ready made custard & put it in fridge again before adding the cream, it just solidifies a bit more so cream doesn't sink. Add a little sugar to cream before whipping too.
Can't remember exactly. Pretty sure it was either Bulla thickened cream, and if not it would've been just a Coles brand or similar. The cream should still end up much lighter than the custard once layered though so you have that definition. 😁
Exactly a simple traditional recipe I was looking for! If I make the Jamie Oliver custard to go with it.. would 1 batch of it be the right amount? Or 1.5 or 2? Thanks so much!
Oh nice one doing the custard from scratch! You'll need to make around 1.8kg to substitute the same amount. So see if the recipe lets you know the yield and you should be able to work it out from there. 😁
Hmm you could do a layer of French style Blancmange (www.wandercooks.com/blanc-manger-recipe/) or panna cotta instead. Something very left field could be doing a large version of the middle layer in a Jelly slice with the condensed milk and gelatin etc (www.wandercooks.com/jelly-slice/). Otherwise, an extra layer of a different jelly?
Both coles and aldi have really good double thick custards 👍 Idk about woolies but I'm sure theirs is decent too but aldis is at least a dollar cheaper.
It'll keep for a few days, although I think it's best when you make the jelly base the day before, then add the custard and cream etc on the day. I find if you leave it in the fridge with the cream on, it can get a bit of a fridgy taste - even when you cover the top. Hope that helps! 🥰
Interesting. I would want the custard to be at room temperature when poured over and it should thicken consequentially in the bowl while being absorbed by the sponge cake. I would rather get the leaves off strawberries before garnishing. Well, I have yet to try the jelly soaking in and setting with the sponge cake. ua-cam.com/video/WY4CfQvwlyg/v-deo.htmlsi=txLbFFDD-B5Y_o8L something like this.
Heya! We used pre-made custard so that was as thick as it was going to get. Feel free to adjust if you are making your own custard. That's also fine to remove the strawberry tops, we just liked the green in the presentation but cut them off before serving. ☺️
@@wandercooks clever. Anyhow, any recipe becomes like a grapevine in conversation when it travels around continents. Everyone have their own versions according to their likings, nevertheless in my previous comment I have posted you the link to original recipe as well. Enjoy.
@@sangeetabocki agreed! Thanks for the link to Nigella's version, hers is definitely that more from scratch / home style take. We definitely took the shortcut route with our version for those low on time. That's what we love about cooking too - every variation, idea or take on a recipe always makes it so fascinating to recreate at home. 🥰
Primarily, food is for nourishment or well being and not for pleasing visual effects. Always remember if your shortcut version is chemically challenged, it might do more harm than good. Secondly, traditionally a little liquid in terms of juice,fruits or even alcohol was sprinkled over the sponge cake to replenish the lost moisture while baking, but soaking the sponge in water and that too gelatine based is questionable from health point of view. So, always evaluate your food chemically as well for the correct balance of nutrients. Happy cooking. Enjoy.
You can totally use plain sponge. Personally, I love the jam, but that could totally be nostalgic as it's what Nan always used to use. :D The strawberry flavour adds a nice sweetness alongside the fruit and port wine jelly.
No, I am sorry but that doesn’t make the grade, even simplified to be Aussie it must be better than that. You need two colours of jelly and they don’t get set in the cake. They get chopped very roughly and added throughout. The cake must have sherry or similar liquor poured on it and the custard should be thick. The fruit is added in a good layer in the middle and top. If anyone says no alcohol, just say no trifle for you.
Woah, never seen a trifle with chopped jelly through it - and two colours? 🤯 We'd def give your version a go! Thanks for sharing. Lol at the last line.
Sorry is that not allowed? 😂 The reason for using a fork vs spoon is because it helped to spread the cream over the custard without making it sink. Try it next time, it's actually great. Then smooth it off with a spoon if you don't like the look. 👍
Heya, we mention in the recipe (www.wandercooks.com/trifle-with-custard/) we use store bought double thick custard, or you can make your own here: www.jamieoliver.com/recipes/egg-recipes/vanilla-custard/
Aussie? What makes this so different as to be called an Australian trifle? It's virtually the same as an English one. Maybe it's just because it's made in Australia?
It's the way I was taught by my Nan growing up. There are so many different variations - English, American etc so I wanted to mention it was the Aussie version I grew up with, for those looking for a particular style - the port wine jelly and sponge cake combo for instance.
This is how I am going to do the trifle for tomorrow. Merry Christmas to all from sunny (and hot) Australia!
me too!
Aww yay! Merry Christmas - it's definitely going to be a warm one!
Yay!
Best & easiest on You Tube! Thank you so much. Been looking to send from UK to friends in USA.. This is exactly how I watched my Gran make it! (Although we are lucky enough to have ready made custard these days, Gran would use Birds powder!)
You're very welcome! Yeah Nan used to use the custard powder too. Super thankful for some of the shortcuts we have available these days. 😁
Love this way of pouring Jelly over fruit and sponge and then putting in fridge
Yeah it makes it taste SO good getting down to that later. 😁🙌
I think this is the best trifle recipe. Thanks
Aww thank you so much!
Yay thank you just made this for new years eve dessert 😊
Oh excellent! Happy New Year! 🎊
Excellent .Will use this recipe,as simple to follow.Ilike the idea of using the Swiss roll ! Many thanks.
You're welcome. Let us know what you think 😁 the Swiss roll is Sarah's favourite part. 😁
O yummy, makes my mouth water! Going to make it for Sunday, got my son and family coming, they are in our bubble! Many thanks 😊
Oh exciting. I hope you're family enjoys it as much as you do making it for them! 🥰
No wonder ur a mum u got a minion meme profile pic 😂
I've just made mine & it's in the fridge right now ready for tomorrow. I haven't added the cream yet. I'll do it tomorrow before serving.
Woohoo! Excellent work. Great idea leaving the cream off too, keeps it extra fresh. Merry Christmas!
Real refreshing Thanks
You're welcome 😁
Yes I will Trifle with that Trifle, thank you very much.
Haha, glad to hear it! :D
Lovely 👍😍
Thank you so much!
Good idea to remove the greenery from strawberries first and slice in half.
Yep, this was for presentation, but you can definitely hull the strawbs before serving. :)
Almost how my grandmother made it and now I do the same, put heaps of sweet sherry over the sponge roll.
Great idea with the sweet sherry! That would be a great addition to the flavour. Glad you enjoyed the recipe too. 😁
Did you add the sherry before the jelly? I've never seen the jelly added like this before (before setting)
@@MissInkHeart91 Yes, just a capful drizzled over the sponges.. Personally I use ready made custard & put it in fridge again before adding the cream, it just solidifies a bit more so cream doesn't sink. Add a little sugar to cream before whipping too.
Love this
Thank you! :D
which brand of whipped cream have you used? I liked the white colour. I tried using bulla, but somehow it doesn't look white.
Can't remember exactly. Pretty sure it was either Bulla thickened cream, and if not it would've been just a Coles brand or similar. The cream should still end up much lighter than the custard once layered though so you have that definition. 😁
@@wandercooks thanks :) I have used Bulla but it always yellowish colour. I really like this white colour whipped cream.
@@meghnabhalerao no worries, try a home brand like Coles next time and see if that's more to your liking. :)
Exactly a simple traditional recipe I was looking for! If I make the Jamie Oliver custard to go with it.. would 1 batch of it be the right amount? Or 1.5 or 2? Thanks so much!
Oh nice one doing the custard from scratch! You'll need to make around 1.8kg to substitute the same amount. So see if the recipe lets you know the yield and you should be able to work it out from there. 😁
@@wandercooks thanks so much for the speedy reply! ❤️
You're welcome! Happy cooking!
I don't really like custard myself, do you have a suggestion for what can be used as replacement? ^^
Hmm you could do a layer of French style Blancmange (www.wandercooks.com/blanc-manger-recipe/) or panna cotta instead. Something very left field could be doing a large version of the middle layer in a Jelly slice with the condensed milk and gelatin etc (www.wandercooks.com/jelly-slice/). Otherwise, an extra layer of a different jelly?
Mega yumm
Thanks! :)
Nice
Thank you!
Will it be sweet enough as no sugar added
Definitely, there's already sugar in the cake layer, jelly and custard, and the fruit is sweet as well. Enjoy!
@@wandercooks I prepared but without cream still was tasty thanks
@@annavarghese6508 oh great, and you're very welcome. My gran loves serving it without the cream too. 😁
You didn't show how you made the custard which is one of the important components of this recipe.
Yep - that's because this is a simplified "cheat's" trifle - so we used store-bought double thick custard to cut time ;).
Both coles and aldi have really good double thick custards 👍 Idk about woolies but I'm sure theirs is decent too but aldis is at least a dollar cheaper.
@@taliabatten6042 Thanks that's good to know.
Just saw this - thanks for these tips! Love a good Aldi buy. :D
Brought custard 🍮 😋
Looks great. How long will this keep in the fridge ?( going to make for Christmas)
It'll keep for a few days, although I think it's best when you make the jelly base the day before, then add the custard and cream etc on the day. I find if you leave it in the fridge with the cream on, it can get a bit of a fridgy taste - even when you cover the top. Hope that helps! 🥰
Did you forget the Sherry / Port?
This one is alcohol free, but we do use Port Wine for the jelly flavour. Feel free to add a shot into your own of course. 🥰
Not everyone likes Sherry
was that ready made custard
Yep, double thick store bought custard. You can totally swap it out and make your own. :)
Did it say how to make the custard?
Howdy! This is a simplified recipe that uses store bought extra thick custard, but you can also make your own if you prefer.
Looks good. If you had included quantities, I'd have given it a go. I (60-year old male) need all the guidance I can get... Thanks anyway.
Hi Brian, we do include quantities, just head to the recipe link and click on "jump to recipe". www.wandercooks.com/trifle-with-custard/
The best way I don’t like sherry on my trifle I put on a chocolate flake crumble up over strawberries etc
Oh YES to flake on top. That's a fabulous idea!!
Interesting. I would want the custard to be at room temperature when poured over and it should thicken consequentially in the bowl while being absorbed by the sponge cake. I would rather get the leaves off strawberries before garnishing. Well, I have yet to try the jelly soaking in and setting with the sponge cake.
ua-cam.com/video/WY4CfQvwlyg/v-deo.htmlsi=txLbFFDD-B5Y_o8L something like this.
Heya! We used pre-made custard so that was as thick as it was going to get. Feel free to adjust if you are making your own custard. That's also fine to remove the strawberry tops, we just liked the green in the presentation but cut them off before serving. ☺️
@@wandercooks clever. Anyhow, any recipe becomes like a grapevine in conversation when it travels around continents. Everyone have their own versions according to their likings, nevertheless in my previous comment I have posted you the link to original recipe as well. Enjoy.
@@sangeetabocki agreed! Thanks for the link to Nigella's version, hers is definitely that more from scratch / home style take. We definitely took the shortcut route with our version for those low on time. That's what we love about cooking too - every variation, idea or take on a recipe always makes it so fascinating to recreate at home. 🥰
Primarily, food is for nourishment or well being and not for pleasing visual effects. Always remember if your shortcut version is chemically challenged, it might do more harm than good. Secondly, traditionally a little liquid in terms of juice,fruits or even alcohol was sprinkled over the sponge cake to replenish the lost moisture while baking, but soaking the sponge in water and that too gelatine based is questionable from health point of view. So, always evaluate your food chemically as well for the correct balance of nutrients. Happy cooking. Enjoy.
Hang on a minute, where's the half a bottle of sweet sherry?
Haha vary it how you like. For the kids eating it, we've kept it alcohol free, but we do have the option to add it in the full recipe.
Don't have custard recipe
Yes, this is a cheats trifle that uses pre-made custard so you can get this whipped up super quick without the fuss.
I’d use basic sponge cake though. The jam in the Swiss rolls are out of place
You can totally use plain sponge. Personally, I love the jam, but that could totally be nostalgic as it's what Nan always used to use. :D The strawberry flavour adds a nice sweetness alongside the fruit and port wine jelly.
No, I am sorry but that doesn’t make the grade, even simplified to be Aussie it must be better than that. You need two colours of jelly and they don’t get set in the cake. They get chopped very roughly and added throughout. The cake must have sherry or similar liquor poured on it and the custard should be thick. The fruit is added in a good layer in the middle and top. If anyone says no alcohol, just say no trifle for you.
Woah, never seen a trifle with chopped jelly through it - and two colours? 🤯 We'd def give your version a go! Thanks for sharing. Lol at the last line.
Gee, you're really picky, aren't you?
@ Do you think so? I don’t but you do you.
Yeah u really smoothed it with a FORK.
Sorry is that not allowed? 😂 The reason for using a fork vs spoon is because it helped to spread the cream over the custard without making it sink. Try it next time, it's actually great. Then smooth it off with a spoon if you don't like the look. 👍
@@wandercooks Traditional to make fork likes in it. The same way my Gran did it!
Yikes, where’s the custard?? Did I miss it. Watched this twice, where’s the custard???
Heya, we mention in the recipe (www.wandercooks.com/trifle-with-custard/) we use store bought double thick custard, or you can make your own here: www.jamieoliver.com/recipes/egg-recipes/vanilla-custard/
She put custard on before the cream
Aussie? What makes this so different as to be called an Australian trifle? It's virtually the same as an English one. Maybe it's just because it's made in Australia?
It's the way I was taught by my Nan growing up. There are so many different variations - English, American etc so I wanted to mention it was the Aussie version I grew up with, for those looking for a particular style - the port wine jelly and sponge cake combo for instance.
Well. The trifle looks mouthwatering all the same.
Cheers hehe :)
@@wandercooks hey that's what I used port wine.
Trifle is British
Yep and this is our Australian version of what we grew up with from my Nan. :)
Trifle is everyone's like curry is everyones