Bird's Trifle Kit, Strawberry Flavoured Dessert Mix, 141 g (Pack of 1)

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I make a large sherry trifle every Christmas. I put Madeira sponge as the base, soak it in sherry then add strawberries and make a pint of strawberry jelly using some strawberry juice to replace the pint of liquid. Pour jelly liquid over carefully and put straight into fridge. Explore other trifle recipes such as a decadent chocolate trifle, a rum-infused panettone trifle featuring the Italian fruitcake, or enjoy the seasonal taste of a pumpkin and gingerbread trifle. I use birds custard powder. I e found the best way to make a homemade trifle is over 3 days. Say you wanted to eat the trifle on a Sunday, I make the jelly on the Friday and allow to set in the fridge overnight. Make the custard on the Saturday and allow it to set in the fridge overnight, then make the dream topping on the Sunday morning and allow it to set from fairly early until just before eating. Then I decorate just before serving.

Hopefully most people got that reference, otherwise you’ll be wondering what an earth this recipe is! (It’s from Friends –“The One Where Ross Got High”, highly recommend watching it for a good Trifle-related laugh). This is the controversial layer – do you or don’t you add jelly to a trifle? I do because that’s the way my Nana made it but I know that not everyone agrees. To me, it’s not a traditional English trifle without the jelly so its inclusion is never in doubt in this house! I first published my traditional English trifle post a good few years ago now but with the jubilee celebrations approaching, I thought I’d reshare it because my lovely Nana would have been over the moon with me sharing her with you all! I will typically make up 1-2 portions of Dream Topping by 1/4-ing the recipe: Single Portion of Dream Topping. Dream Topping Banoffee Pie – one of my favourites. Use Dream Topping as the top/white layer on top of your standard banoffee pie recipe.This traditional British trifle recipe is just the beginning, and you can take it anywhere you like. You could pour over some sherry at this point if you were feeling that way inclined. 😉 Layer 2 – Strawberry Jelly The only difference between my trifle and hers is that she used to splash some sherry over the sponge fingers in the first layer but I leave that out because I’m not really a fan of sherry in general and I would just be buying it for the annual Christmas trifle which is a bit of a waste. Everything else is as she used to make her trifle and it really does make me think of her when I’m making it and even more so when we sit down as a family to eat it.

Then put the bowl into sink with cold water in it, careful not to let water to get into the bowl and stir custard for several minutes to get custard to cool down. Keep stirring until custard has cooled to blood temp, keep stirring so it doesn't form a skin. The final layer of your trifle is the cream. For peace of mind, Granny recommends using whipping cream; as it is easier to whip without the risk of over-whipping. However, I tend to find that whipping cream isn’t as readily available, compared to double cream. For that reason, I have listed double cream as a choice too. Both give fabulous results, just be cautious not to over-whip your double cream! (Or use whipping cream if you’re concerned). My Nana used to pride herself on two things – her split pea soup and her trifles! When I was about six, I told her that she was the best ‘trifler’ in the world and I’m not exaggerating when I say that from then on, she reminded me of this EVERY single time she made a trifle.

One thing to be aware of when it comes to using fruit in jelly is that some fresh fruits will prevent your jelly from setting; these include fresh pineapple, kiwi and papaya. Using these fruits are part of tinned mixture doesn’t seem to have that effect though…don’t ask me why.

Fill the middle of the bowl with more clementine slices, peeling and slicing more fruit as necessary, until the cake layer is completely covered. 5 Start on the custard The last layer is cream and more often than not, I know that whipped cream is used here so if that’s what you want to use then get whipping and then spoon the cream onto the top of your trifle.Once you’ve made your dream topping it can be kept in the refrigerator for 1-2 days, or you can freeze it. This means it’s perfect to make individual make ahead trifles (one of my favourite uses). Dream Topping Recipe Ideas: I am planning to make it myself for the Jubilee celebrations so I’ll update the photos when I do (if I remember)!

Sprinkle with the triple sec (other citrussy liqueurs would be excellent alternatives, as would amaretto, or the traditional sherry, or a fruit juice or syrup). 4 Lay the sliced citrus on top The Dream Topping is now ready to be spooned onto fruit, cakes, trifles, or blended with other ingredients to make Dream Topping frosting for cakes, or to create flavoured mousse. It’s a trifle! It’s got all of these layers. First, there’s a layer of ladyfingers, then a layer of jam, then custard – which I made from scratch. Raspberries, more ladyfingers, then beef sautéed with peas and onions. Then a little bit more custard, then bananas, and then I put whipped cream on top…” Layer the bottom of your dishes (or dish if you’re making one big trifle) with your sponge fingers. Today I used two in each dish and I snapped each one into quarters so I could cover the bottom of the dishes.

Trifle is that rare and sparkling unicorn: an easy, make-ahead dessert that looks fabulous and tastes even better. You can keep it as simple as you like, with bought cake and custard, plus a layer of jarred fruit, or go all out with this festively spiced version using seasonal citrus and ginger cake, all on a layer of fruity, mulled wine jelly. She always used to make hers in individual glass dishes but I’ve always made it in a big glass bowl that I have as it’s the perfect size for a trifle and it shows the layers of the trifle off really well but today I found some little glass ice cream bowls that are a bit deeper than the usual glass bowls you come across and the first thing I thought of when I saw them was how lovely they’d be for a trifle. How to make Nana’s Traditional English Trifle Mine always seems to stay all liquidy! Do you make your own custard or use Birds or ready-made? Freeze it, chill it for a week, add gelatine, what's the secret? Whisk for approximately two minutes, preferably with an electric hand whisk or rotary whisk, until the topping is light and fluffy. Use Dream Topping to make a trifle topping with a whipped cream layer – or even use it to add a deeper creamy topping to a standard box of trifle mix.