A trifling issue

I'm afraid we are a 3 pudding family on Christmas Day and, if there is anything left, on Boxing Day.

Christmas Pudding - flamed,
my Irish mother's Traditional Trifle (no jelly) and
Chocolate Roulade (my daughters always want Delia Smith's Squidgy Chocolate Log made with cocoa, but I now prefer a Sainsbury's receipe roulade made with proper dark chocolate - lovely and chewy).

Must remember to wear my comfy trousers ?

I like *Jacky B's idea best - a deconstructed trifle with a large glass of (very dry) sherry on the side.
However, DH would probably say that it's the melding togetherthat makes a trifle and I won't get away with it.

My OH also loves trifle at Xmas, and it seems mean spirited to deprive him, although he is the only one who eats it! He doesn't help make the trifle, but he heroically peels and chops veges for huge numbers!
I use his mother's method - no jelly as described above - and pipe the cream on as decoration.I make a smallish trifle (I'm told it's even better the next day!) and he loves it.
The kids love Panettone, and we make custard to serve with it. If I am in the mood, I buy a small individual pudding, otherwise I enjoy the Panettone (which I make or buy as I feel like it)
And then, later in the day, I eat my absolute favourite - Xmas cake with a slice of Wensleydale - neither of which OH likes - that I think is one of the lovely parts of Xmas - saying to everyone 'what do you want?' Only a problem if money is very short, or people don't pull their weight.

Must admit, my DH makes the best tiramisu type trifle!
It includes mascarpone cheese and a liberal quantity of Baileys.
He doesn't generally cook meals but has a few special dishes he likes to make for guests mostly, so they leave thinking he's such a help in the kitchen (I wish!)

Ann60 I heard him being called Hector-Who-Tries-Too-Hard Blumenthal.

I have made a trifle with a mascarpone topping instead of cream which many of my family find too cloyiny; topped with whatever fruit I am using in the trifle they prefer it.

I soak sponge in sieved raspberries, jam and alcohol, no jelly. Cover in custard, though make a small separate one for myself without. I usually top this with whipped cream with broken meringues through it, but you could use crime fraiche instead.

DH loved trifle, made trifle sponges soaked in sherry, fruit & Quick-gel, custard. Didn't add cream as DM can only have a little bit & DH loved Double Cream not Whipped Cream.

Now I'm on my own it's a nice M & S trifle or during the rest of the year Tesco Value trifle is delicious (IMHO)

Quick black forest trifle slice chocolate Swiss roll add half to bottom of dish next add half can cherry pie filling then half of chocolate angel delight repeat last 3 steps top with cream (optional) then decorate with your preferred toppings

Everyone in the family loves trifle - but if you are catering for one I would buy a good sherry trifle from M&S - I'm sure they do boozy ones at Christmas, jelly and all.

You could then buy something that you fancy at the same time.

Don't fret, it's Christmas

I Too have always made traditional trifle for family gatherings - the way my mother used to make it. Jam swiss roll sliced up with raspberries or strawberries (often use tinned ones and put the juice in the jelly. ). Its imprtant to have the cAre all mushed up in the jelly, no dry cake or recognisable jelly. Just enough jelly to cover cake. Usually find someone wants to eat left over jelly though Im not keen on it myself. Oops, forgot, sherry soaked into cake first. Then Respberry or strawberry blancmange (not custard) followd when its set by whipped cream and decorated with - whatever eg leftover fruit, hundreds and thousands, crushed milk flake etc (not all at once!) Its a great favourite with most of the family esp my son but not my daughter or DH. It's often requested. I must admit I've gone off it these days and try to avoid making it. Hate ready made one though. Tiramisu or choc trifle are nice, but just not trifle in my opinion.

Our trifle takes about five minutes; sponge fingers, sponge cake or amoretti biscuits in base, tin of fruit of your choice in fruit juice, tip over base, large carton of custard (Waitrose vanilla is very nice) and creme fraiche spread over that. Top with anything you like - we like grapes. You can really use any variant in this trifle. Someone gave me the 'recipe,' if you can call it that, some years ago and it has become a real favourite as it is not too sweet or fatty. I have also used chocolate sponge and chocolate custard - any variety is demolished very quickly!

I loathe trifle too - very English!! [DH loves it, poor man]
I never made it, but once when I had to go to visit my aged Ps, DH made one for the children. They were extremely polite, had some but when I got home they begged me never to let DH make them another! Haha

Black Forest Trifle
Slice up a chocolate swiss roll into a glass bowl. Sprinkle with Kirsch and some juice from a can of black cherries. Put drained black cherries in next - distributing them about. Top with chocolate custard and chocolate flake scattered over.
For those who like jelly and cream - make up a black cherry jelly and pour over the Kirsch dampened Swiss roll and drained black cherries. Maybe reserve a few cherries to decorate the top. Allow to set in the fridge. Top with whipped cream and broken up chocolate flake scattered over.
Yum.
Maybe halve the ingredients between both versions? I make chocolate custard by melting chocolate buttons and adding to ordinary custard. Personally if find a version with custard and cream a bit much.

LyndaW.My OH would have trifle for breakfast given the chance.
A non jelly/cream version is mix juice from a tin of fruit add a few drops of sherry unless giving to children and after placing slices of jammy swiss roll into individual glasses sprinkle sherry juice over this sponge.

Make some custard and pour over swiss roll.Allow to cool and decorate with more fruit or your own choice.Try not to over use custard so you have a bit of bite with the sponge.

We make a traditional trifle, with sherry of course, and the jelly is made separately. You could also make a chocolate mousse version if you prefer that for yourself?

www.bbc.co.uk/food/recipes/basicchocolatemousse_93648

Lynda I suggest you try the Scottish trifle called 'Tipsy Laird'. There are many versions but this is as good as any and you can tweak as desired.
britishfood.about.com/od/dessert/r/tipsylaird.htm

Tiramisu is a sort of Italian trifle, much nicer in my opinion. I make very simply with mascarpone and not much cream. No eggs. Google "simple tiramisu" for easy recipes. I am coeIiac so make with gluten free sponge or muffins.

Tizliz . Could have been worse - I could have said a pig's ear!!

Heston Bloomingposer is featuring one with bacon and banana this year. I will pass on that. If you live near a Waitrose you can buy a meal for two featuring the trifle for £15 this weekend.

Only 2 desserts!! Those are what I enjoy making ( & eating) most of all. Got to have a trifle.

Why not make the trifle in small individual glasses for him pop them in fridge, then he can have one whenever he fancies. Nothing worse that a large trifle that's been dug into sliding round the bowl and going watery

Greyduster Horlicks in trifle - no wonder it didn't work.

You will have to excuse me, I am bored - supposed to be doing the accounts

2 puds is best, by the time you have leftovers on Boxing day I am sure you can manage! I hate jelly in a trifle, I generally make the Delia Smith one; trifle sponges, load of frozen raspberries, sliced banana, topped with supermarket top of the range fresh custard with vanilla, then a little bit of cream. Delicious, and can always serve the cream separately.

So many lovely choices of trifle. Since some of you don't like jelly , do you have 'quickjel ' instead? I have used it in the past and it is as it says 'quick setting '