Bird's Trifle Kit, Strawberry Flavoured Dessert Mix, 141 g (Pack of 1)

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You could pour over some sherry at this point if you were feeling that way inclined. 😉 Layer 2 – Strawberry Jelly Explore other trifle recipes such as a decadent chocolate trifle, a rum-infused panettone trifle featuring the Italian fruitcake, or enjoy the seasonal taste of a pumpkin and gingerbread trifle. The final layer of your trifle is the cream. For peace of mind, Granny recommends using whipping cream; as it is easier to whip without the risk of over-whipping. However, I tend to find that whipping cream isn’t as readily available, compared to double cream. For that reason, I have listed double cream as a choice too. Both give fabulous results, just be cautious not to over-whip your double cream! (Or use whipping cream if you’re concerned).

I use birds custard powder. I e found the best way to make a homemade trifle is over 3 days. Say you wanted to eat the trifle on a Sunday, I make the jelly on the Friday and allow to set in the fridge overnight. Make the custard on the Saturday and allow it to set in the fridge overnight, then make the dream topping on the Sunday morning and allow it to set from fairly early until just before eating. Then I decorate just before serving. Mine always seems to stay all liquidy! Do you make your own custard or use Birds or ready-made? Freeze it, chill it for a week, add gelatine, what's the secret?

I am planning to make it myself for the Jubilee celebrations so I’ll update the photos when I do (if I remember)! Put on a low heat and cook, whisking constantly, until the custard comes to the simmer – any lumps should disappear as you continue to beat it. 7 Leave the custard to cool Hopefully most people got that reference, otherwise you’ll be wondering what an earth this recipe is! (It’s from Friends –“The One Where Ross Got High”, highly recommend watching it for a good Trifle-related laugh).

Nutrition information is calculated using an ingredient database and should be considered an estimate.) Let the custard cool a little before pouring it over your jelly base. spread the custard to the edges of the bowl and allow to cool completely in the fridge.

Confirmation

One thing to be aware of when it comes to using fruit in jelly is that some fresh fruits will prevent your jelly from setting; these include fresh pineapple, kiwi and papaya. Using these fruits are part of tinned mixture doesn’t seem to have that effect though…don’t ask me why. I will typically make up 1-2 portions of Dream Topping by 1/4-ing the recipe: Single Portion of Dream Topping.

My Nana used to pride herself on two things – her split pea soup and her trifles! When I was about six, I told her that she was the best ‘trifler’ in the world and I’m not exaggerating when I say that from then on, she reminded me of this EVERY single time she made a trifle. Whisk for approximately two minutes, preferably with an electric hand whisk or rotary whisk, until the topping is light and fluffy. This is the controversial layer – do you or don’t you add jelly to a trifle? I do because that’s the way my Nana made it but I know that not everyone agrees. To me, it’s not a traditional English trifle without the jelly so its inclusion is never in doubt in this house! Layer the bottom of your dishes (or dish if you’re making one big trifle) with your sponge fingers. Today I used two in each dish and I snapped each one into quarters so I could cover the bottom of the dishes. Sprinkle with the triple sec (other citrussy liqueurs would be excellent alternatives, as would amaretto, or the traditional sherry, or a fruit juice or syrup). 4 Lay the sliced citrus on topThe only difference between my trifle and hers is that she used to splash some sherry over the sponge fingers in the first layer but I leave that out because I’m not really a fan of sherry in general and I would just be buying it for the annual Christmas trifle which is a bit of a waste. Everything else is as she used to make her trifle and it really does make me think of her when I’m making it and even more so when we sit down as a family to eat it. Once you’ve made your dream topping it can be kept in the refrigerator for 1-2 days, or you can freeze it. This means it’s perfect to make individual make ahead trifles (one of my favourite uses). Dream Topping Recipe Ideas: I first published my traditional English trifle post a good few years ago now but with the jubilee celebrations approaching, I thought I’d reshare it because my lovely Nana would have been over the moon with me sharing her with you all! Dream Topping Banoffee Pie – one of my favourites. Use Dream Topping as the top/white layer on top of your standard banoffee pie recipe. The last layer is cream and more often than not, I know that whipped cream is used here so if that’s what you want to use then get whipping and then spoon the cream onto the top of your trifle.

She always used to make hers in individual glass dishes but I’ve always made it in a big glass bowl that I have as it’s the perfect size for a trifle and it shows the layers of the trifle off really well but today I found some little glass ice cream bowls that are a bit deeper than the usual glass bowls you come across and the first thing I thought of when I saw them was how lovely they’d be for a trifle. How to make Nana’s Traditional English TrifleIt’s a trifle! It’s got all of these layers. First, there’s a layer of ladyfingers, then a layer of jam, then custard – which I made from scratch. Raspberries, more ladyfingers, then beef sautéed with peas and onions. Then a little bit more custard, then bananas, and then I put whipped cream on top…” This traditional British trifle recipe is just the beginning, and you can take it anywhere you like. Use Dream Topping to make a trifle topping with a whipped cream layer – or even use it to add a deeper creamy topping to a standard box of trifle mix. This is a full recipe index, with images, which will mean slow loading on an old PC or with a slow broadband connection: Then put the bowl into sink with cold water in it, careful not to let water to get into the bowl and stir custard for several minutes to get custard to cool down. Keep stirring until custard has cooled to blood temp, keep stirring so it doesn't form a skin.