Old English Trifle Food

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ENGLISH TRIFLE TO DIE FOR



English Trifle to Die For image

A traditional English trifle all children in the UK grow up eating on high days and holidays.

Provided by Polly Welby

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 2h45m

Yield 8

Number Of Ingredients 8

1 (9 inch) sponge cake, cut in cubes
1 cup seedless raspberry jam
8 ounces fresh raspberries
10 fluid ounces heavy cream
3 egg yolks
3 tablespoons white sugar
10 fluid ounces heavy cream
2 ounces sliced almonds

Steps:

  • Spread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake.
  • Heat 10 fl. oz. cream in a medium saucepan over medium heat. While the cream is heating, beat the egg yolks with the sugar until pale yellow and smooth. Strain yolk mixture into a clean bowl. Pour hot cream into egg yolks and stir vigorously. Return mixture to pan over low heat and cook, stirring, until thick enough to coat the back of a metal spoon. Remove from heat and allow to cool.
  • While custard is cooling, whip 10 fl oz. cream until soft peaks form. Place almonds on a baking sheet and toast, in a 300 degree oven or toaster oven, stirring frequently, until golden, 2 to 10 minutes.
  • Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds. Chill 2 hours before serving.

Nutrition Facts : Calories 566 calories, Carbohydrate 63.6 g, Cholesterol 178.7 mg, Fat 33.2 g, Fiber 3.3 g, Protein 6.7 g, SaturatedFat 18.1 g, Sodium 349.6 mg, Sugar 31.7 g

ENGLISH TRIFLE



English Trifle image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 15

6 cups pound cake scraps and crumbs
1 cup simple syrup (2 parts water, 1 part sugar brought to a boil and allowed to cool to room temperature)
1/4 cup sherry or orange flavored liqueur
Vanilla Pastry Cream, recipe follows
Brown Sugar Whipped Cream, recipe follows
1/2 cup nuts ground with 1/2 cup sugar
2 pints strawberries, cut up tossed with 1/4 of cup sugar
2 cups whole, 2%, or 1% fat milk
1/2 vanilla bean split lengthwise
6 egg yolks
2/3 cup granulated sugar
1/4 cup cornstarch
1 tablespoon unsalted butter
2 cups chilled heavy cream
2 tablespoons light brown sugar

Steps:

  • In a large bowl toss together the cake scraps, simple syrup, and liquor to moisten the cake.
  • In a trifle bowl or individual glass stemware, layer the ingredients in the following order: cake, Vanilla Pastry Cream, Brown Sugar Whipped Cream, nuts and strawberries, repeating until the container is full, ending with whipped cream as the top layer. Cover tightly with plastic wrap. (Can be made a day in advance up to this point and is actually better if allowed to sit over night.) Decorate with more fruit and finely chopped nuts, or rosettes of whipped cream and strawberries.
  • Bring the milk and vanilla bean to a boil in a medium sauce pan over medium heat and set aside to infuse for 10 to 15 minutes. Whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk 1/4 cup of the hot milk mixture into the yolks until incorporated. Whisk in the remaining hot milk mixture. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least two hours. (The pastry cream can be made up to 24 hours in advance. Refrigerate until 1 hour before using.)
  • Whip the cream and brown sugar until stiff.

TRADITIONAL ENGLISH TRIFLE



Traditional English Trifle image

This is the absolutely traditional version of the delicious and easy-to-make dessert which graces the Sunday lunch-table of many a British family across the country. You could call it an "adult" trifle, as it is made without jello, but with lots of sherry, which makes it totally irresistable and more-ish - a can't go wrong recipe. For people outside the UK, the trifle sponges can probably be bought from a specialist store selling British food, but the custard powder is available in regular supermarkets.

Provided by Teachart

Categories     Dessert

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 packet single trifle sponge cakes (or a ready-made pound cake or similar)
1 pint english custard, made from bird custard powder
1/2 pint whipping cream (heavy)
1 (400 g) package frozen raspberries (better than fresh)
100 g jars strawberry jam
1 (400 g) can peach slices or 2 very ripe fresh peaches, skinned and sliced
1/4-1/2 pint cooking sherry
50 g sliced almonds, toasted

Steps:

  • Slice the cake into slices measuring about 3 x 2 x 1/2 inches, or whatever is convenient, and spread each slice with a little strawberry jam.
  • Layer in a glass dish, leaving no significant gaps.
  • Pour sherry over to soak sponge.
  • Spread frozen raspberries over sponge, followed by sliced peaches.
  • Make up custard, cool slightly and pour over all.
  • Allow to cool in fridge.
  • When set, whip cream and layer on top of custard.
  • Chill for at least half an hour.
  • Toast the almonds and scatter over.
  • That's it, you're done, serve and enjoy!

Nutrition Facts : Calories 411.1, Fat 18.9, SaturatedFat 9.5, Cholesterol 54.3, Sodium 28.8, Carbohydrate 42, Fiber 4.9, Sugar 30.6, Protein 3.5

ENGLISH TRIFLE



English Trifle image

This dessert recipe came from a friend from England, Gill Overfelt. She is one of the best people in the world (an angel in disguise!). It is delicious and elegant looking layered in a trifle bowl or individual dessert glasses.

Provided by Teri

Categories     World Cuisine Recipes     European     UK and Ireland     English

Yield 14

Number Of Ingredients 11

2 (8 or 9 inch) white cake layers, baked and cooled
2 pints fresh strawberries
¼ cup white sugar
1 pint fresh blueberries
2 bananas
¼ cup orange juice
1 (3.5 ounce) package instant vanilla pudding mix
2 cups milk
1 cup heavy whipping cream
¼ cup blanched slivered almonds
12 maraschino cherries

Steps:

  • Slice strawberries and sprinkle them with sugar. Cut the bananas into slices and toss with orange juice. Combine pudding mix with milk and mix until smooth. Cut the cake into 1 inch cubes.
  • Use half of the cake cubes to line the bottom of a large glass bowl. Layer half of the strawberries followed by half of the blueberries, and then half of the bananas. Spread half of the pudding over the fruit. Repeat layers in the same order.
  • In a medium bowl, whip the cream to stiff peaks and spread over top of trifle. Garnish with maraschino cherries and slivered almonds.

Nutrition Facts : Calories 633.1 calories, Carbohydrate 98.4 g, Cholesterol 28.6 mg, Fat 24 g, Fiber 3.3 g, Protein 9.5 g, SaturatedFat 8.6 g, Sodium 537.2 mg, Sugar 62.8 g

OLD ENGLISH TRIFLE



Old English Trifle image

Loaded with cake cubes and fruit, an old English trifle is always welcome at a holiday dinner. The creamy, homemade custard is well worth the effort. -Nancy O'Connor, Glen Ridge, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12 servings (1 cup each).

Number Of Ingredients 12

2 cups cubed sponge cake
5 macaroon cookies, crumbled
2 tablespoons sherry or orange juice
2 tablespoons brandy or orange juice
3 cups heavy whipping cream, divided
4 egg yolks
2 tablespoons sugar
1/4 teaspoon vanilla extract
1 cup fresh raspberries
1 cup sliced fresh strawberries
1 cup sliced peeled fresh or frozen peaches, thawed
1/2 cup sliced almonds, toasted

Steps:

  • In a small heavy saucepan, whisk egg yolks and sugar until blended. Stir in 1-3/4 cups cream. Cook over low heat about x-x minutes or until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly but gently, about 10 minutes. Do not allow to boil. Immediately transfer to a bowl. Place bowl in an ice-water bath for a few minutes, stirring occasionally. Stir in vanilla. Press plastic wrap onto surface of custard. Refrigerate until cold., Place cake cubes and crumbled cookies in a 3-qt. glass bowl. Drizzle with sherry and brandy. Layer the raspberries, strawberries and peaches over crumbled cookies; spoon custard over fruit. Cover and refrigerate for at least 1 hour., In a large bowl, beat remaining 1-1/4 cups cream until stiff peaks form. Pipe or spoon over custard; sprinkle with almonds.

Nutrition Facts :

TRADITIONAL ENGLISH SHERRY TRIFLE - STRICTLY FOR THE GROWN UPS!



Traditional English Sherry Trifle - Strictly for the Grown Ups! image

Treat your family and friends to this superb traditional boozy trifle full of sherry, raspberries and cream, especially popular at Christmas time. (Forget about counting calories until the New Year!) A trifle is a typically British dessert made with thick custard, fruit, sponge cake, fruit juice or alcohol, and whipped cream. Interestingly it was always made so as to use up, stale, left over sponge cake, which is then softened with either fruit juices or a sweet alcohol like sherry. It really is best not to use fresh sponge as it just goes very soggy and mushy. In the UK you can buy "sponge fingers" or "sponge trifle cakes" which are perfect, or if you have an Italian shop nearby, try ready made tiramisu sponge. It's really easy to make and the ingredients are usually arranged in layers with the fruit and sponge on the bottom, and the custard and cream on top. The best trifles contain a small amount of alcohol such as port, or, most commonly, sweet sherry or madeira wine. If you can't drink alcohol, you can use fruit juice instead, the liquid is necessary to moisten the cake. Trifle containing sherry is sometimes called 'sherry trifle' or referred to as being 'High Church'!! We often had a sherry trifle for dessert or tea on a Sunday afternoon, it was a delicious end to a lazy and relaxing day!

Provided by French Tart

Categories     Dessert

Time 4h10m

Yield 1 Large Trifle, 8-10 serving(s)

Number Of Ingredients 15

8 single trifle sponge cakes or 8 -12 ounces stale sponge cakes
4 tablespoons raspberry jam
6 tablespoons sweet sherry
12 ounces frozen raspberries, partially thawed or 12 ounces fresh raspberries
4 ounces amaretti or 4 ounces macaroons
1 pint milk
1 vanilla pod
4 egg yolks
1 tablespoon caster sugar, plus a little
caster sugar, for sprinkling
1 1/2 tablespoons cornflour
3/4 pint whipping cream
2 ounces sliced almonds, toasted
glace cherries or fresh raspberry, to decorate
silver dragees, to decorate

Steps:

  • Split the sponges in half then spread each half thinly with raspberry jam.
  • Sandwich each half back together and cut into quarters.
  • Place in the base of three and a half pint (2 litre) glass trifle bowl.
  • Sprinkle the sherry over the sponges and spoon over the partially thawed raspberries and their juice.
  • Roughly crush the ratafia biscuits and sprinkle over the raspberries.
  • Chill for 3-4 hours.
  • Place the milk and vanilla pod in a small pan and slowly bring to just below boiling point.
  • Transfer to a heatproof jug and leave to infuse for 10 minutes.
  • Remove the vanilla pod from the milk.
  • Place the egg yolks, cornflour and sugar in a bowl and whisk together.
  • Whisk in the milk, then strain the liquid back into the rinsed pan through a fine sieve.
  • Cook over a gentle heat , stirring constantly until the custard starts to thicken, being careful not to allow to boil.
  • Cook gently for two minutes unit the custard is a thick pouring consistency.
  • Quickly pour the custard into a cold bowl to prevent further cooking.
  • Sprinkle the surface with a thin coating of caster sugar to prevent a skin forming.
  • Set aside and leave to cool.
  • Spoon the cold custard onto the raspberries in the trifle bowl, spreading to the edges with a palette knife.
  • Gently whip the cream until it nearly holds its shape, then spoon three quarters of it on top of the custard and carefully spread to the sides of the bowl.
  • Whip the remaining cream until it holds it shape.
  • Pipe swirls of cream around the top of the bowl and decorate with flaked almonds and cherries, silver dragees or raspberries.

CLASSIC TRIFLE



Classic trifle image

Christmas celebrations are not complete without a trifle and this recipe is guaranteed to be the crown jewels of the table

Provided by Good Food team

Categories     Dessert

Time 1h

Number Of Ingredients 11

750g frozen summer fruit (raspberries, blackberries, red and blackcurrants)
250g caster sugar
9 sheets leaf gelatine
75g custard powder
1.2l milk
1½-2 madeira cakes
4 tbsp sherry or cassis
300-450ml double cream
1 tsp vanilla extract
2 tbsp icing sugar
2 crushed amaretti biscuits, to serve

Steps:

  • Put 750g frozen summer fruit in a pan with 200g caster sugar and 1 litre water and bring to a gentle simmer.
  • Cook for 2 mins, then scoop out 6 tbsp fruit and 150ml juice. Now carry on cooking the fruit in the pan for 5 mins.
  • Meanwhile, soak 9 sheets leaf gelatine in cold water to soften it. If you have a hand blender, blitz the cooked fruit or mash with a potato masher, then strain through a sieve into a large bowl and push through the pulp so just the skins and seeds are left.
  • Squeeze excess water from the gelatine, add to the hot fruit syrup and stir to dissolve. Cool, then chill until on the point of almost setting.
  • Make the custard according to pack instructions with 75g custard powder, 1.2l milk and 50g caster sugar to create a really thick custard. Cover the surface with baking paper while it cools a little.
  • Pile 1½ - 2 cubed madeira cakes into a trifle bowl, spoon over the reserved juice and berries, then 4 tbsp sherry or cassis.
  • Pour over a thick layer of custard, pushing it against the side of the dish to seal in the cake below. Leave to cool and set with a skin - this makes a barrier for the jelly.
  • When the custard is cold and set, and the jelly is on the point of setting, spoon the jelly over the custard and chill until ready to complete.
  • Whip 300 - 450ml double cream with 1 tsp vanilla extract and 2 tbsp icing sugar until just holding its shape, then spoon round the bowl over the set jelly. Scatter with 2 crushed amaretti biscuits and chill until ready to serve.

Nutrition Facts : Calories 581 calories, Fat 26 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 60 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.77 milligram of sodium

EASY ENGLISH TRIFLE



Easy English Trifle image

Make our Easy English Trifle for a simple version of a classic dish. Pound cake, preserves and peach slices are layered throughout Easy English Truffle.

Provided by My Food and Family

Categories     Home

Time 3h15m

Yield 10 servings, about 2/3 cup each

Number Of Ingredients 6

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2 cups cold milk, divided
2-1/2 cups pound cake cubes (1 inch)
1/2 cup strawberry preserves
1 can (15 oz.) peach slices in juice, drained, chopped

Steps:

  • Beat cream cheese, dry pudding mix and 1/2 cup milk in large bowl with mixer until blended. Gradually add remaining milk, mixing on low speed after each addition until well blended.
  • Layer half each of the cake, preserves, peaches and pudding mixture in 1-1/2-qt. serving bowl; repeat layers.
  • Refrigerate several hours or until chilled.

Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g

GRANDMA'S ENGLISH TRIFLE



Grandma's English Trifle image

This scrumptious trifle recipe is a family heirloom. My grandmother would make an enormous dish of it for Saturday night dinners when they often had guests. If there were leftovers, they'd eat that English trifle dessert every night that week until it was gone! -Ruth Verratti, Gasport, New York

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 10 servings.

Number Of Ingredients 8

1 prepared loaf pound cake or 1 package (10-3/4 ounces) frozen pound cake, thawed
1/4 to 1/2 cup raspberry jam
1 package (3 to 3-1/2 ounces) regular or instant vanilla pudding mix
2-1/2 cups 2% milk
1 cup chilled heavy whipping cream
3 tablespoons confectioners' sugar
Slivered almonds
Maraschino cherries, halved

Steps:

  • Slice pound cake in half horizontally. Spread with jam and replace top of cake. Slice cake into 9 pieces. Line the sides and fill the center of a 2-qt. glass serving bowl with cake pieces. Prepare pudding with milk. Pour over cake. Chill. Beat cream and sugar until soft peaks form; spread over cake and pudding. Chill at least 4 hours. Garnish with almonds and cherries.

Nutrition Facts : Calories 292 calories, Fat 16g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 176mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 0 fiber), Protein 4g protein.

ENGLISH TRIFLE



English Trifle image

Provided by Food Network

Categories     dessert

Yield 8 to 10 servings

Number Of Ingredients 7

8 egg yolks
1 1/4 cups sugar
1 teaspoon vanilla extract
2 cups whole milk
1/2 pint whipping cream
2 tablespoons powdered sugar
strawberries, for garnish

Steps:

  • Cut pound cake in half lengthwise and trim halves to cover bottom of glass trifle dish, or a 9 inch straightsided glass bowl. Sprinkle cake with Sherry to soak, and spread cake with jam, heating jam if necessary to facilitate spreading. Place berries, kiwi and peaches on top of cake.
  • Heat the milk in top of double boiler over mediumlow heat until film forms on it. Beat the eggs with the sugar and vanilla in a double boiler until it forms a ribbon. Then slowly pour the hot milk into the eggs, beating all the time. Place the mixture in a heavy saucepan and stir over low heat until the custard coats the back of a spoon, 10 to 15 minutes. Don't let it boil. Strain it through a fine sieve. Cool the custard in a bowl set in ice water, stirring occasionally. Pour cooled custard over the fruit. Refrigerate, covered, at least 4 hours.
  • Whip cream to soft peaks. Beat in powdered sugar and continue beating until stiff. Spread whipped cream over the trifle and garnish with strawberries.

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TRADITIONAL ENGLISH TRIFLE - HOW TO VIDEO - THAT SKINNY ...
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From pinterest.com


OLD ENGLISH TRIFLE - CRECIPE.COM
Old English Trifle . Loaded with cake cubes and fruit, a lovely layered trifle is always welcome at a holiday dinner. The creamy, homemade custard is well worth the effort. —Nancy O'Connor, Glen Ridge, New Jersey . Visit original page with recipe. Bookmark this recipe to cookbook online. Directions Place cake cubes and crumbled cookies in a 3-qt. glass bowl. Drizzle with sherry …
From crecipe.com


OLD ENGLISH RECIPES | ENGLISH COOKING - KITCHEN NOSTALGIA
Free Old Time ENGLISH RECIPES, English Cooking
From kitchennostalgia.com


OLD ENGLISH TRIFLE - FLOSS PAPERS
Old English Trifle Old English Trifle. Old English Trifle is visible for you to inquiry on this place. We have 12 Resume pictures about Old English Trifle including paper sample, paper example, coloring page pictures, coloring page sample, Resume models, Resume example, Resume pictures, and more. In this article, we also have variety of handy ...
From flosspapers.org


OLD ENGLISH TRIFLE - RECIPE | COOKS.COM
Stir in a little cold milk until a smooth paste develops, then add 3 1/2 cups milk and place in a double boiler. Cook and stir until thick. Beat 2 eggs with 1/4 cup milk, then add a little of the hot mixture in the double boiler and cook 4-5 minutes more until thick again. Remove from heat. Add 2 teaspoons vanilla and 2 tablespoons butter. Cool.
From cooks.com


OLD-FASHIONED ENGLISH TRIFLE - SPRINGRIDGE FARM
1 ½ cups plain greek yogurt (0%) 1 tsp pure vanilla extract or paste. 4 (or more) fresh whole strawberries, for garnish. Slice the pound cake crosswise into ½ inch slices, set aside. In a small bowl, stir vanilla into greek yogurt, set aside. Start with a layer of pound cake in the bottom of each of four large red wine glasses.
From springridgefarm.com


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