IMBB15: English Trifle

click to enlarge

I was so pleased when I learned that the lovely and talented Elise from Simply Recipes would be hosting this month's IMBB event, IMBB15: Has My Blog Jelled?. Although I am not a fan of flavoured gelatin (whereas my husband subscribes to the "there's always room for Jello" school of thought), I do have a special place in my heart for a particular dessert that incorporates it.

We had wonderful neighbours when I was growing up; a young English family moved in next door when I was six years old, and became our favourite people ever in next to no time- still are, matter of fact. We lovingly refer to them as the short branch of our family (we're all over 5'8") and we've shared so many things over the years, from births to weddings, always with the accompanying get-together and communal nosh. One particular recipe that came from them, and was most always on the table at cookouts and summer fetes, was this particular English Trifle. Now, I know that there are just about as many recipes for Trifle as there are British families, and I'm sure they all look the business and are quite tasty, but I do happen to think this one is the one for you. The very best one. The one you should make.

That may sound a bit bold, but I can back it up. You see, you can posh this up or dumb it down (said with much affection, natch) as you see fit...as time and inclination allows...no matter the season. Make your own sponge or pound cake, or pick up a jelly roll at the store- even stale will do. Make the custard yourself, or use a mix from a box (not instant, please). Use fresh fruit in season, or frozen when you can't. Decorate the top with flowers and fresh fruit or, in desperate times, use jimmies or even M&Ms. The only substitution I cannot condone is Cool Whip for real whipped cream- please, just make the real thing. Also, a deep, straight-sided glass bowl is absolutely essential- don't proceed until you have one.

However you end up putting together your Trifle, it's sure to be a smashing success. A hit with kids and adults alike, you'll have a show-stopper on your hands with not much effort put in, all told.

ENGLISH TRIFLE

LADY FINGERS, POUND CAKE or JELLY ROLL, cut into small pieces
1 or 2 glugs SHERRY, optional
1 large or 2 small boxes RASPBERRY or STRAWBERRY FLAVOURED GELATIN
ASSORTED FRUIT: PEARS, PEACHES, RASPBERRIES, STRAWBERRIES, etc.
1 batch VANILLA CUSTARD* or 1 large box VANILLA PUDDING
2 cups HEAVY or WHIPPING CREAM
GARNISH: fresh FLOWERS and FRUIT or CANDY

N.B. I have not included specific amounts for the cake and fruit, because it depends on the size of the bowl you are using. The one I use is large and quite deep, so I use one whole pound cake and about 4 cups of fruit.

1. Arrange the cake on the bottom of the bowl, and pour over the sherry if using.
2. Prepare the flavoured gelatin, pour over the cake (it should just cover it), and chill to set.
3. Cut up the fruit and arrange it in a layer over the cake/gelatin base. If using fresh, reserve some for the garnish.
4. Prepare the custard and cool. Spread it over the fruit layer and chill.
5. About an hour before serving, beat the heavy or whipping cream until it holds a stiff peak and spread it over the custard layer.
6. Arrange your garnish of choice on top of the whipped cream, and present to your adoring fans with a flourish!

Please head on over to Elise's round-up of all the entries- she's done an incredible job of including everyone. There are so many tasty, creative, fantastic entries that you won't know what to try your hand at first!

*recipe will be added to post on Monday.

Comments

[dawn]

Hmmm. Your trifle looks gorgeous. I, too, have a thing for jello. We ate lots of it growing up. My grandmother would tell us that if we wanted long, pretty fingernails, we had to eat more jello. It was also a favorite treat in college because I was so poor & I could get 3 boxes for $1. You can't beat that!

[Reid]

Hi Moira,

Yum, yum, yum! If I made this, I'd probably eat the whole thing myself. Maybe I can make this and bring it to the office....what do you think?

BTW...I make something similar. Here we call it a "dump" cake because you just dump everything into a large serving bowl. It's made using chocolate cake, chocolate pudding, whipped cream and crushed Heath bars.

[Nic]

Moria - I must need practice with my trifles because I've never made (or eaten!) one that looks that good. Simply lovely.

[elise]

Hi Moira, This looks wickedly good. Not having spent much time in England, I've never seen or eaten a trifle before. It looks like it could feed a small army!

[chronicler]

Moira, this looks simply beautiful! I love trifle and the use of in season berries just sends it over the top. Wickedly wonderful raspberries we have right now!

[rowena]

"The only substitution I cannot condone is Cool Whip..."

I second that!! That bottom pic is looking mighty yummi-licious :-)

[sarah]

hello moira! it looks beautiful! and i've got to say - the flowers are gorgeous, too...wonder what they taste like :)

[Melissa]

hi moira! that looks so good I could eat the screen! can you believe I've lived in the UK for so long and never eaten trifle? then again, it's not much on the menu in scotland - probably seen as anti-nationalist or something to eat it here. but i'm seriously tempted by your recipe, maybe I'll just have to whip some up and eat it in hiding...

[Moira]

Hi Dawn...I remember that "your nails will grow longer" schtick, too! I still never liked Jello, though.;-)

Hi Reid...bwaaahaaahaaa! I make my sister's recipe for dump cake, except we call it "Chocolate Cuhk"...is that how you'd spell it? It's definitely the same thing, though and oh so deadly. This Trifle would definitely feed an office, but I'd be requesting the dump cake myself. ;-)

Hi Nic...thank you!

Hi Elise...yes, this is definitely enough for a party. I filled a container for us, then took the rest over to friends with 3 boys!

Hi Chronicler...thanks! Yes, the raspberries were fragrant and tasted lovely!

Hi Miss Rowena...yeah, I'm not a fan of Cool Whip- especially when whipped cream is so easy!

Hi Sarah...thank you...the flower was from our dwarf Rhodedendron in the garden, sadly not edible but lovely just the same!

Hi Melissa...thanks so much! I can see how you wouldn't have had this in Scotland, but you've got to give it a try this summer...do you have any potlucks coming up?

Cheers all,

[Julie]

Moira, this is glorious. As always, both your recipes and your pics leave me hankering for a taste. And of course, since I have a kind of "sweet tooth/fat tooth" anything with cream and custard is my kinda dish...

[Jeanne]

What a stunning picture! I saw some of the rhododendrons on Hampstead Heath over the weekend and your use of the blooms here is inspired! As for the trifle itself, I agree that a recipe that can be tarted up or toned down depending on the mood/budget/contents of the cuboard is always a winner. Just one little observation: "sherry - optional" OH YEAH RIGHT. AS IF!! :P

[Dr. Biggles]

Daaaaaamn.

I like how you put "click to enlarge" below the picture. I didn't cause I think it would have scared me. Too much awesomeness all at once can render one speechless and blind for several minutes. I need to keep what little wits I have close to me at all times.

Biggles

[ejm]

Well, I've got to hand it to you, Moira! I'm not really a dessert OR a jelly OR a custard person but I do have a weakness for anything made with whipping cream and fruit. And your trifle does look delicious!

Have you ever made jello with wine instead of water? It really improves the flavour! At Christmas time, we make a jelly salad with cherry jello - or any red coloured jelly - made with dry red wine. (recipe here in case you are interested: http://etherwork.net/recipes/jellysalad.html)

I wonder if making the jelly with wine wouldn't be good in Trifle....

-Elizabeth

[Jessica "Su Good Eats"]

Looks awesome!

[Sam]

only 2 glugs???
i was going to make this but i ran out of time.
my version has no custard. I didn't like it when i was a kid. Then I would have a Flake crumbled on the top too.

[santos.]

ah you know i'm a sucker for pink and raspberries. "click to enlarge" tho', makes me think it will be some sort of monster blob that will take over the world ;-)

[Reid]

Hi Moira,

Did you get my other e-mail? =P

[Moira]

Hi Julie...thank you so much! If you've got a sweet tooth/fat tooth, this will definitely be right up your alley.

Hi Jeanne...hee, hee- I didn't say it was optional for ME! ;-)

Hey Doc...you old flatterer, you! If that was true about awesomeness, you'd have been blinded and muted by your own stuff a long, long time ago.

Hi Elizabeth...hmmmm, I'll have to give that treatment a think before it's time to make this again. I'll definitely check out your recipe!

Hi Jessica...thanks a mil!

Hi Sam...well, the size of your glug is a very personal thing, is it not? Hee, hee- besides, I only said two glugs for the RECIPE. ;-)

Hi Santos...Should I change it to 'click for world domination', maybe?

Hi Reid...good God, you've called me out twice this week on my poor email etiquette...now I'll really have to send you something awesome!

Cheers all,

[Sweetnicks]

Gorgeous, gorgeous trifle! Printed it out and will make it for our next Supper Club. Thanks, Moira! :)

[JustAgirl]

Click to enlarge??? OMG! That pic gets bigger?? And my mouth is already running while it being this size!!

[Moira]

Hi Sweetnicks...wow...thank you! I am VERY flattered to be on your Supper Club menu!

Hi JustAgirl...hee, hee- I guess I could've skipped the 'click to enlarge' option on this one, huh? Thanks for leaving your sweet comment...

[Melissa]

gosh, I'm still mourning the fact that M&S pulled up and pulled out of France....I miss their little Trifle that could go into my son's lunch box.
Your Trifle is beautiful.....and now that the weather is breaking into summer fast, down here, I'm in the mood for a trifle this weekend!
Great blog!
Melissa

[Moira]

Hi Melissa,

Thank you so much for stopping by and commenting! I'm looking forward to exploring your blog as well.

It will be interesting to hear what type of adjustments you make for your French cupboard...we can always do a swap if you'd like me to send you some boxes of Jello ('quelle horreur!'- isn't that the saying? ;-)) and you can send me something suitably gallic. Why do I think I'd be getting the better end of the deal? (lol)

Cheers,

[keiko]

Hi Moira - I must say this is the most beautiful trifle I've ever seen. I think it's a perfect dessert for picnic looking at the Thames... ;)

[Moira]

Hi Keiko...thank you! I wonder how it would travel by train and tube, though? =)