lamb n co - a taste of life from down under
  • lamb n co
  • contact

It's beginning to look a lot like Christmas

24/11/2014

0 Comments

 





Trifle = yum!
Picture
Picture
We all have must have eats at Christmas time. That one food that is guaranteed to get you right into the Christmas spirit at the first bite. 

Me, I have two. Firstly ham. Nothing says it's Christmas or summer for that matter than opening the fridge door and seeing a whole leg of ham wrapped in a pillow case. Ham for breakfast, lunch and dinner, the season becomes a none stop celebration of pork.

Second, which really became a must have after my years in the England - a Trifle. So much do I love Trifle that a very good friend of mine in the UK, Lucy, would make me a Birthday Trifle each year. My Birthday is just after Christmas so I was generally guaranteed a week of Trifle which suited me just fine. Come to think of it she would also cook me a roast ham - spoilt much?

The ultimate comfort food, the a Traditional English Trifle is the perfect layering of sponge, fruit, jelly, custard and cream. Making can be as easy or as hard as you choose, mainly it is a assembly job, though I do prefer to make the custard from scratch. Here are my steps to making a yummy Trifle:

·      Choose your trifle bowl. You want preferably a clear bowl so you can see the layers when finished and ideally a flat base as it makes layering the sponge fingers easier.

·      Lay sponge fingers around the base and sides of the bowl, cover about one third up the sides.

·      Sprinkle the sponge fingers with booze, traditionalist go for Sherry or Madeira, I’ve been know to use Spiced Rum in my time.

·      Cover the sponge layer with fruit. My friend Lucy would use tinned fruit cocktail and use the juice in the Jelly mix. These day I go for frozen mixed berries as it helps set the jelly faster. About a cup of fruit will do it.

·      Make one or two packets of jelly as per the manufacturer instructions – I usually go for Raspberry or Port Wine flavors.

·      While jelly is setting, get started on custard. I’ve found Delia Smith’s recipe makes a good thick custard and is the easiest to follow. Link here

·      Once custard is cooled and jelly is set, pour custard onto jelly layer, place cling film on the surface of the custard to avoid it forming a skin and refrigerate until custard is firm.

·      Top with whipped cream, grated chocolate or your favorite fruit.

·      Enjoy!


Picture
0 Comments



Leave a Reply.

    Home

    Author

    This is the story of two women in the big city. What we eat, what we see and everything in between

    Categories

    All
    Art
    Craft
    Doing Good
    Food
    Out And About
    Review
    Video


    RSS Feed


Powered by Create your own unique website with customizable templates.