Trifle

The designs are very stylish but how does it taste. I agree about a good old fashioned trifle with sponge

What did they do to Sticky Toffee Pudding this evening?! For once I'm with scary Cherish: 'Less is more, chef!'
I love the Lakes, and STP, but that lump of polystyrene didn't conjure up the area or the pud for me. Interesting to hear that STP originated in Canada rather than Cartmel though.

I've always made a traditional trifle, but now also make a booze-free version based on chocolate and orange which is always popular. Break up a few Jaffa cakes as the base, and add tinned mandarins with enough juice to soften. Next layer is usual home-made custard, then whipped cream, and decorated with oranges, grated chocolate and spare decorations from boozy trifle, ( green angelica) but leave off the maraschino cherries to make them easy to tell apart.

ps sorry got mixed up with the other thread for the last sentence.

Whatever recipe you use, don't do what Rachel did in one episode of Friends.
Because some pages were stuck together in her book she made a shepherds pie base, then covered it with fruit, custard and cream /
Never forget that - some of them ate it too.

I like Jing's recipe, using leftover meat from a joint. I find bought mince is tasteless, whatever you do with it.

I always make the trifle for Christmas which we all spend at my lovely sisters house . Last year I tried the Jamie Oliver recipe which included a layer of blancmange , it was a proper old fashioned trifle and everyone loved it although the youngsters had never heard of blancmange !

I agree grannybuy - definitely no jelly, especially as I'm a veggie.

No jelly, and sponge covered in raspberries soaked in sherry. I add crushed meringue to whipped cream and sprinkle with shaved chocolate.

I often top with toasted flaked almonds but ..... turn my back for a moment !!! Whether toasting them in the oven or under the grill...... they can burn in the blink of an eye.
Warnng - do not move, not one step, not for a moment. They are worth it

He He, its DDs birthday tomorrow and Im going for lunch, I offered to take some food and she asked for a trifle ( a nice one from asda) and that's what I will get a cheap squashy one from asda. Yummy.

If I make one I chuck bought sponges in the bottom and a tin of any fruit I have in the cupboard followed by jelly, that doesn't always set then custard which melts the jelly anyway, then serve it with aerosol cream with a handful of sprinkles. I am however reading these posts carefully and getting ideas for a better quality one. Tomorrow however its my squishy shop one.

I use the Bird's trifle in a box as a base and then add some extra goodies, including lots of sherry!

The black cherries in kirsch trifle sounds nice. I make an Amaretto and peach one. First layer is a mixture of trifle sponges and soft Amaretti biscuits liberally sprinkled with Amaretto liquer, then layer of peaches, a layer of custard topped with whipped cream and finished with a sprinkling of crumbled hard Amaretti biscuits. If I'm feeling decadent a few toasted almond flakes aswell.

I do a standard trifle like most of you but also my posh version made in a large loaf tin. Orange jelly made with as little boiling as possible, with a tin of mandarin oranges, including juice stirred in and a layer of boudoir biscuits on top. Left to set, tin dipped into hot water and turned out onto long sandwich plate, whipped cream piped around bottom and top then decorated with a row of mandarins.

No one has mentioned HOT trifle, which I make in winter with sponge buns, half a pot of HM jam (usually raspberry) thick custard. Heat until custard starts to caramelize, serve with cream. Or much the same made with our own plums and flaked almonds on top.

I once went to dinner st a friend's, she produced a trifle which she professed to being an 'ancient family recipe'. It was fine till I saw the Birds Trifle box in the bin!!

I don't normally like Harvey's Bristol Cream - except in trifle!

I have three crystal bowls, one a present two inherited, and one very old glass bowl which came from DP's next door neighbour, who seemed ancient when I was a child, so it could be over 100 years old.
Also a huge Dartington crystal bowl (fairly plain) which I bought myself which only comes out when lots of people are coming round.

I forgot the custard silly me.I hope I don't forget in real life smile

My Auntie Rosie's trifle is fab.Sponge soaked in Harvey's cream sherry.Then fruit cocktail cover with jelly and whipped double cream.Delicious but only at Christmas.

OMG..... This thread is full of such great trifle recipes I am writing them out ready for use!
Gagagran yes, I remember you telling this story a while ago ( and my thinking eeek, Grandma's old trifle bowl!) Since my DD only uses it as a fruit bowl hopefully she won't pick it up too often.)

I love old fashioned trifle and like some others here I inherited a trifle dish belonging to my grandmother.

My children don't like sherry so I soak the sponge with Creme de Cassis (blackberry liqueur)

For the fruit I always use tinned strawberries and add the juice to the jelly.

Then when I make the custard I use double cream .

For the top I use double cream and add a packet of dream topping.

It's food for the Gods

I have to say it's the only I can take alcohol.

I have my mother's cut glass bowl, a wedding present in 1940, and another which was my wedding present in 1970. Both of such beautiful quality that I'm scared to use them! My mum used hers for trifle or fruit salad.

I used to make it a lot when the DCs were small, I used swiss jam roll, fresh or tinned raspberries and Ambrosia custard. If I rarely make it nowadays then fresh raspberries, custard home made and struggle with whipping French cream but it's still yummy. Always use sherry. I seem to have inherited about five or six cut glass dishes of varying sizes, they all weigh a ton and probably some could be over 100 years old.

My DH makes a lovely trifle and adds a decent quantity of Baileys instead of sherry. Mmmmm.

It has to have raspberries, fresh from the garden or home-frozen!
Occasionally with peaches tinned in juice if SIL is going to eat some.
DH likes jelly, I don't but DH wins.
Jam only Swiss roll soaked in sherry (or trifle sponges spread with raspberry jam)
Bird's custard, whipped cream and flaked almonds, optional glace cherries.
And a separate one without sherry for the DGC.

We had a family friend who reckoned that a trifle wasn't worth eating unless it had at least half a pint of Navy Rum and sliced bananas, plus all the usual bits.