Traditional English Trifle Food

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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.

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

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

TRADITIONAL ENGLISH TRIFLE



Traditional English Trifle image

A traditional trifle that almost every family has a version of. I can remember my mum putting tinned fruit cocktail in hers, I haven't included it as I think its awful, but feel free to add some if you fancy. Cooking time is chilling time.

Provided by Lou van

Categories     Dessert

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 8

1 cake (a madeira wine cake sliced into 1/2-inch thick slices)
10 fluid ounces whole milk
1 1/4 pints double cream
6 large egg yolks
1 tablespoon cornflour
4 tablespoons caster sugar
4 tablespoons raspberry jam
6 tablespoons sweet sherry

Steps:

  • Bring the milk and 10fl oz of the cream to the boil in a non-stick pan.
  • Beat the egg yolks, cornflour and sugar together in a bowl, then gradually whisk in the hot milk and cream.
  • Return the mixture to the pan and cook over a low heat, stirring constantly, for about ten minutes, until the mixture has thickened enough to coat the back of a spoon. Take care not to let it boil as it will curdle.
  • Transfer the custard to a bowl and leave to cool.
  • Arrange a single layer of the cake slices over the base of the bowl.
  • Spread the layer with 2 tbsp of raspberry jam and lay another layer of cake on top (you might not need to use all the cake).
  • Spread the second layer with another 2 tbsp of raspberry jam and sprinkle over the sherry.
  • Pour the custard over the cake, cover with clingfilm and chill for at least three hours.
  • Whip the remaining cream into soft peaks.
  • Uncover the trifle, spoon over the cream and return it to the fridge until you are ready to serve.
  • Decorate however you wish, hundreds and thousands and halved glace cherries are traditional.

Nutrition Facts : Calories 391, Fat 32.7, SaturatedFat 19.4, Cholesterol 265.1, Sodium 53.9, Carbohydrate 18.7, Fiber 0.1, Sugar 13.4, Protein 4.8

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