This is the third and last Post for the Family Recipe day! How to make English Trifle. (Don’t Trifle With Me.) It’s a marvelously simple recipe.
English Trifle Recipe From Simon
I have tried many variations of this, some do use alcohol and some use jelly (jello) crystals. Personally I prefer my version of the classic trifle. You can also make it from scratch (or in the US, substitute angel food cake for sponge).
First, make a sponge cake:
3 Egg Whites 50 g (2 ozs.) Flour
1/8 teaspoon of Salt 1 teaspoon Baking Powder
125 g (4 ozs.) Sugar 25 g (1 oz.) Cornflour (aka Corn starch)
Beat eggs a little with the salt. Add sugar and beat until thick. Fold in sifted flour, cornflour, and baking powder. Bake 15-20 minutes in greased and floured sandwich tin 203 mm (8 inch) at 190oC (375oF).
(Alternatively buy 1.5 angel cake and use that). After the sponge is cooled cut or break it into pieces and spread jam on each piece as you put it into the serving bowl. Add whatever fruit you desire (fresh or canned sliced peaches work well). Marinate the sponge and fruit with a mix of the syrup from the canned peaches and ginger ale. Let sit.
Custard (I always use Birds Custard powder. Often I have to double this recipe to have enough custard.
35 g (2 tablespoons) Birds Custard Powder
15-35 g(1-2 tablespoons) Sugar
568 ml (1 pint) Milk
Put custard powder and sugar into a pot. Use a little of the milk (e.g., 2 tablespoons) to mix this into a smooth paste. I then gradually add more milk while heating the mixture to near boiling. (It’s really important to stir the bottom constantly to avoid it burning). Remove from heat.
Drain the serving bowl of the liquid used to soak the sponge and fruit. Then pore the custard mixture over the sponge. Make sure the custard entirely covers the sponge and fruit. Place bowl in fridge to cool the mixture. Once cold there should be a “skin” over the entire mixture. Whip 1-2 pints cream to decorate the trifle and serve.
Nana’s Mint Sauce for Leg of Lamb
12 Mint leaves
1 tablespoon Sugar
1 tablespoon Vinegar
1 cup of Hot Water
Chop up mints leaves finely. Put vinegar and sugar into serving pitcher. Pour in the boiling water. Stir. Finally add in the mint leaves. Prepare a meal of Roast Leg of Lamb with the trimmings.
Chris helped Nana/Yvonne with the chopping and she put the mint sauce together for the Leg of Lamb Dinner that Chris learned how to make for Nana’s 90th Birthday celebration that evening! Thanks to Simon, Nana, our excellent teachers, Chris the very diligent student, and with Bill as the supervisor, it was a fun and wonderfully happy day.
Thanks for stopping by my kitchen!
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