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Post by bonbonlarue on Mar 28, 2009 20:41:58 GMT
I may make a trifle tomorrow. ....except I don't have a dish to make one in....and nobody to make it for.
F**k it. I'll go to Asda and buy one.
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Post by Alpha Hooligan on Mar 28, 2009 20:48:48 GMT
Birds instant trifle - Yumtastic!  AH |
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Post by percyplum on Mar 28, 2009 20:49:21 GMT
I'm sorry, but I cannot abide anything soggy, and the sponge you get in trifle is disgusting. I am all for jelly in trifle but no sponge. No thank you!!! But then it's not a trifle...merely jelly and custard. |
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Post by sesley on Mar 28, 2009 21:15:55 GMT
trifel,
madeira cake bought cut up and made sandwiches with lemon curd and lining a dish ,pour on some half of the 150 mils of orange juice to soak in, add strawberries on to the sponge sandwich base,add 400g fresh made custard mixed with 200 g fromage frais spread over strawberrys, whipp up 300 mils double cream then spread over the custard mix cover and chill for a minium of 2 houra,just before serving mix some orange juice with lemon curd arrange some strawberrys on top of cream drizzle lemon curd mix over the strawberrys and serve. no jelly needed.
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Post by bonbonlarue on Mar 28, 2009 21:18:17 GMT
Fromage Frais?  You're mad, woman.. no foreign muck in a good, honest British trifle.... |
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Post by percyplum on Mar 28, 2009 21:32:02 GMT
Fromage Frais? You're mad, woman.. no foreign muck in a good, honest British trifle....  And where's the ruddy sherry? I'm not eating it if it isn't at least 25% proof...  |
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Post by bonbonlarue on Mar 28, 2009 21:54:35 GMT
Fromage Frais? You're mad, woman.. no foreign muck in a good, honest British trifle.... And where's the ruddy sherry? I'm not eating it if it isn't at least 25% proof... ..and it has to be that bottle of Tio Pepe that the bloody awful neighbours gave you for Christmas 1974. Keep the Harvey's Bristol Cream for when the gin runs out. |
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Post by Patrick on Mar 28, 2009 22:52:03 GMT
I'm sorry, but I cannot abide anything soggy, and the sponge you get in trifle is disgusting. I am all for jelly in trifle but no sponge. No thank you!!! But then it's not a trifle...merely jelly and custard. Don't forget the cream! Actually - for a more crunchy experience I've known people to use Amaretto biscuits. |
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Post by Patrick on Mar 28, 2009 23:19:34 GMT
A little pudding I (used) to do, and it's a trifle without the custard OR jelly. Buy one of these sponge flan cases, make a mixture of coffee with a good dose of whisky and with a teaspoon drizzle it over the sponge. Then take a tin of mandarin oranges and spread them out on top and cover the whole lot in thick whipped cream!
Smashing!
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Post by Flatypus on Mar 29, 2009 5:27:19 GMT
ANything as long as it has cream or something similar but never custard. How did an invalid food come to be used to destroy all English desserts?
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Post by percyplum on Mar 29, 2009 7:09:37 GMT
Real custard, made with eggs, cream and vanilla pod is dreamy. I could get through gallons of the stuff.
Easy dessert using Amaretto biscuits...
Put biscuits in bowl, soak with Amaretto and dowse with chocolate sauce. Serve with either creme fraiche or thick cream. Or ice cream, even.
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Post by jennifer on Mar 29, 2009 8:34:59 GMT
Stoppit..you're all making me drool at the mouth.
Trifle as I make it. jelly, sponge fingers, fruit, sherry, custard and squirty cream, topped with hundreds and thousands.
If I want to impress or hubby's had a bonus I top it with sliced almonds.
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Post by everso on Mar 29, 2009 14:09:10 GMT
Well, I'm glad to see this thread sparked a bit of interest. So, PP and Trubs (and possibly BB) are all in favour of the jelly-less trifle, whereas everyone else thinks trifle isn't trifle without jelly. It's all down to how you were raised I'd say. Don't you just love a board where discussions about jelly and trifle promote more interest than more serious matters?  |
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Post by Coffeepot on Mar 29, 2009 14:10:23 GMT
Yes I do I did wonder if there's a regional element re the jelly, too? |
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Post by motorist on Mar 29, 2009 14:12:33 GMT
Don't you just love a board where discussions about jelly and trifle promote more interest than more serious matters? What could be more serious than whether or not jelly should be in trifle?  |
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Post by everso on Mar 29, 2009 14:14:43 GMT
Yes I do I did wonder if there's a regional element re the jelly, too? Don't know about that. I know Trubs is in Ireland, but not sure about PP. I'm in the south-east and Pat and Alpha are oop north so we're pretty widely spaced. I do know that the traditional way to make trifle is sans jelly, and I wonder when it became the thing to put jelly in a trifle? I shall do a google - this is a serious subject that needs proper research. |
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Post by trubble on Mar 29, 2009 14:29:44 GMT
In my defence   ... I believed I was speaking of English Trifle because that's what I used to eat. Admittedly I have been limited to Irish Trifle in recent years which has also come without jelly. Perhaps this is a throwback to the ancient days of British Rule. Hiberno-English has a vast number of old English words still in use which Londoners might find quare. I say to the Londoners - yours is the new way but ours is the right way.  |
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Post by trubble on Mar 29, 2009 14:33:16 GMT
One theory could be the Americans.
Think about it: we have a recipe with jam which they call jelly, someone somewhere kindly translates, now the recipe has 'jelly'.
Which would be ok because jelly means jam except someone else kindly points out 'but the Brits say jelly for the thing we call jello so we must add jello!
Voila!
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Post by Patrick on Mar 29, 2009 14:34:21 GMT
Don't forget - I'm a Kentish Man by Birth! (Just to confuse the issue!) ;D I have gone/went off jelly in trifle because it tends to be as though someone has put a lining of plastic bags at the bottom - I've never been a fan of that other alleged kids favourite "fruit in jelly" which is not dissimilar in texture to putting pieces of screwed up blotting paper in pork pie jelly. It ruins the flavour of both. Well, school dinners did with both of them!  |
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Post by everso on Mar 29, 2009 14:41:39 GMT
One theory could be the Americans. Think about it: we have a recipe with jam which they call jelly, someone somewhere kindly translates, now the recipe has 'jelly'. Which would be ok because jelly means jam except someone else kindly points out 'but the Brits say jelly for the thing we call jello so we must add jello! Voila! You could be correct. I haven't made trifle for ages. Maybe I'll give the jelly-less trifle a go. |
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You're mad, woman.. no foreign muck in a good, honest British trifle....
)
A.P.P.S
... I believed I was speaking of English Trifle because that's what I used to eat. Admittedly I have been limited to Irish Trifle in recent years which has also come without jelly. Perhaps this is a throwback to the ancient days of British Rule. Hiberno-English has a vast number of old English words still in use which Londoners might find quare. I say to the Londoners - yours is the new way but ours is the right way. 
S C