How to make trifle, Plummer style

First of all, Happy New Year!! I hope the new year brings the best for you all.

But first, I am harking backwards to Christmas! I always make trifle for tea – and it makes a good dessert when friends come round as well. This is how I make it…

Assemble ingredients…

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Cut the trifle sponges in half and spread jam on them. For this one, I used homemade blackberry jelly. Lay them in the bottom of the dish and liberally pour sherry over them. Put a layer of fruit over that (for this one I used frozen forest fruits (blackberries, blackcurrents, raspberries, strawberries, etc) because that was what I had, but you can use all sorts of different fruit, whatever is available. Layer the rest of the sponges over them and pour more sherry over it (you get the idea….). Make up the jelly (one pint) and pour about half of it over that, and leave to set in the fridge for a few hours. This is the beauty of this pudding. You can do a bit of it in about 15 minutes then leave it until you have another free 15 mins later in the day…

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Make up about a pint of custard:

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Pour this over the trifle. Leave to cool in the fridge.

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When I am within a few hours of eating it (or immediately before eating it), I slice a couple of bananas and put a layer over the custard. Then I whip half a pint of cream (about 10 oz I think) – not too stiff, it is nicer if it is a bit soft – and spread this over the trifle. Then I decorate it with whatever is available. For this one I used grated chocolate, glace cherries and angelica, but the kids like it with those fruit shaped jelly sweets you can get – click on the link to see what I mean. I half them and arrange them in an artistic design.

I forgot to take a photo of the completed trifle but here it is half eaten:

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That liquid in the bottom is a very alcoholic fruity mixture! Fruit juice and sherry…yummy!

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