Birds Trifle Kit Strawberry Flavour 141g and Chocolate Flavour 122g 2 Pack

Product Information

I either make it in a large trifle bowl or a huge glass salad bowl, and there’s always enough to go around no matter how many people I’m feeding. Chocolate trifle is a twist on a British classic, and the chocolate flavor is fantastic with the other parts of this trifle. Add some chocolate buttons for a truly British dish! If you want to avoid using kirsch, you can use tinned cherries that are in syrup, or the cherry pie filling. Or, you can de-stone fresh cherries! It is entirely optional, and where all you are doing is layer different bits, it is very easy to use what you want. We also love our desserts, or “puddings” as they are called in the UK, and sometimes combine chocolate with traditional recipes to create things like chocolate trifle. My very British friend, Sheila

I am in the white coat, my older brother is next to me in the brown coat, and my beautiful mom, God rest her soul, is holding my little brother Michael. I have a few other old family photos in this dedication post I wrote for my mom here: Classic Yellow Cake: Dedicated to the Memory of My Mother Because you are brushing the cake with sherry, you want the cake pieces to be small enough to soak it up. I sliced my cake in half horizontally. I start by layering the Swiss roll at the bottom and around the bottom edge because it looks pretty, then I pour over some of the chocolate custard. Then, I add some of the cherries soaked in kirsch, and some of the brownie bites.Growing up, my family always used Bird’s Custard Powder in our English trifle. However, it’s hard to find where I live, so I went ahead and made the custard from scratch. I really do love pudding, but for this dessert, I insist on using custard. There’s something about the beautiful aroma of custard that reminds me of the house we lived in before coming to America. I savor it. A while ago we were invited over for dinner at my friend Sheila’s home. Sheila is from England (if you couldn’t figure that our from her photo) and is a wonderful cook, and never skips dessert, or “pudding’. This time was no exception, and she rather outdid herself with a most incredibly delicious chocolate trifle which was her very own recipe! This recipe has been requested over and over and although there are many amazing recipes out there,I thought I would post my own version on to my blog as you guys seem to want it!

Place all those pieces cut-side up and brush them with the cream sherry. Now spread the jam on top. Cut them into small squares.

As featured in

Spread the jam on the pieces of pound cake and place on the bottom of the ramekin or bowl you are using. Seriously. What other large dessert could you make so easily? And hello… would it look this gorgeous? I had never had a chocolate trifle before and was really amazed at how all the flavors worked together so well! Of course, I had to ask for the recipe. Sheila has graciously permitted me to share her recipe with you and I don’t know about you, but I’m elated that she did!

A trifle is made in a similar manner to a tiramisu. I had actually made a white cake and we only used a few pieces, so I used the rest to make my trifle. For the cream, I used double cream and whipped it together with some icing sugar for a slightly level of sweetness and to stabilise the cream – you can add kirsch to this too if you want but it’s not essential and I didn’t this time. If you wanted chocolate cream however you can add 1 heaped tablespoon of cocoa powder! Brownies, cherries and decoration For the custard, I bought a good quality ready made custard from the chilled aisle – I chop up some dark chocolate finely (it’s good to use dark chocolate even if you don’t like dark chocolate because the flavour lightens a lot in the custard). You add the two to a pan and heat together until the chocolate has melted! I have quite a few trifle recipes on this blog, but this English trifle recipe is one that my family has always loved. Recipes can vary from family to family, but the basic elements remain the same. A sponge cake soaked in spirits layered together with custard, whipped cream, and fruit. I believe one of my aunts used to add banana slices to hers as well! Cool whip is a processed whipped topping similar to whipped cream, but unlike whipped cream, it holds its form and won’t fall flat over time. Apparently, you can’t get Cool Whip in Australia, but one of my Aussie readers kindly sent me this recipe for homemade Cool Whip. Others have said they make their own own Cool Whip by adding icing sugar (powdered sugar) to real whipped cream.First make the custard as this will need to chill before you make up the trifle. Melt the chocolate - either in the microwave or very carefully in a bain marie (a heatproof bowl placed over a pan of simmering water). Leave to cool. Put the milk and cream into a saucepan with the vanilla pod and bring to just-below boiling point. Remove from the heat and leave to infuse until cooled slightly. Top each trifle with whipped cream, just spooning it on as Sheila did, or piping it on, as I did. Addyour favorite chocolates, like Cadbury’s Buttons or Flake! Whip up your own delicious chocolate trifle in a few simple steps for the perfect dessert to enjoy at home with loved ones. Use milk or a milk alternative to make your perfect custard. Vary the milk quantity in the custard and/or topping for your desired consistency. Add more or less sugar to suit your taste. Finish with a slice of fresh fruit and sponge fingers before grating a little more chocolate over the top. Bird's® is the original custard brand, established in 1837 and loved by generations ever since. . Bird's Chocolate Trifle Dessert Kit. Perfect dessert in just a few easy steps!. Just add water, milk/milk alternative & sugar. Makes 6 portions. Suitable for vegetarians. Bird's.

Then, I add one some of the whipped cream, and one layer of cherry jam. Then I repeat this process, finishing with the whipped cream on top – Decorate the top with the fresh cherries, some grated chocolate and some sprinkles. Use skimmed, semi-skimmed, whole, coconut or almond milk to make your perfect custard. Vary the milk quantity in the custard and/or topping for your desired consistency. Add more or less sugar to suit your taste. Add fresh fruit of your choice* with the sponge fingers before adding the jelly. Top with sliced fruit or grate a little more chocolate over the top.Sheila made hers in one large bowl, but I made individual chocolate trifles so you can see both ways of serving them. This trifle is a perfect summer dessert as there is no baking, and it is served cold. Not to mention that it has to be prepared ahead of time, so it’s great for dinner parties or get togethers. For the rest of the trifle I used a tub of brownie bites from the bakery aisle, the cherries from the jar of cherries in kirsch, fresh cherries for the decoration, cherry jam, and some grated chocolate and sprinkles.