I was wanting to make something British to celebrate the arrival of the Royal baby boy. I’ve tried to make this trifle as traditionally as possible, but there is some debate about whether to add jelly or not to a trifle. I like the strawberry wobble, so it’s staying.
The British touches I have used are reminiscent of strawberries and cream at Wimbledon. My British mother-in-law sets the fruit in the jelly, so you could try that but leave a few strawberries aside to decorate the top of the trifle. This trifle is a celebration of all things British and seasonal for their summer time.
I’ve used mini Jam Swiss rolls for the cool effect it gives to the side of the glass bowl, but you could also use Madeira cake or Victoria sponge.
Congratulations Kate and William on your new baby boy. I wonder what he will be called? We have our fingers crossed for George.
British Trifle recipe
1 packet of strawberry flavoured jelly
150ml Madeira or sherry
250g Jam mini rolls, or Madeira cake or Victoria sponge
600ml pouring custard
1 punnet of strawberries, halved
300ml pure double cream
50g milk chocolate, grated (Green & Blacks
- Make up the jelly following the instructions on the packet. Place in the refrigerator for at least 4 hours to set.
- Cut the cake into small chunks and soak in the Madeira or sherry.
- Assemble the trifle, by layering the cake around the base of the bowl.
- Then add a layer of jelly, strawberries, and then custard. Repeat with the cake again and the other layers until finished.
- Whip the double cream with an electric hand whisk until it is firm but still floppy. Use cream for the final layer and decorate with some strawberries and grated chocolate.
Rhubarb, rhubarb, rhubarb.
It’s what a crowd of extras will say when they are trying to create a general hubbub on stage. Why rhubarb you might ask? I’ve no idea, but at least it’s easy to remember, and, as it is in season, a perfect complement to this easy vanilla infused custard trifle.
Rhubarb and Custard Trifle
Adapted from ‘The River Cottage Year‘ by Hugh Fearnley-Whittingstall.
100ml orange juice
4 tablespoons of sugar + 100g sugar
400ml whole milk
4 large egg yolks
plain sponge cake
- Wash, trim and cut into 3cm lengths about 400g rhubarb. Put in a pan with the orange juice and 4 tablespoons of sugar. Bring to a simmer and cook gently for about 5 minutes or until the stalks are tender but still hold their shape. Taste the rhubarb – it should be tart, as the sponge and trifle will sweeten the trifle. But if it is unpalatably sour, add a little more sugar. Strain off about 200ml of the juice. Transfer the remaining rhubarb to a non-metallic dish. Chill both the juice and rhubarb in the fridge.
- Make custard. Put the whole milk in a pan with a split vanilla pod and scald until almost boiling. Beat the egg yolks with 100g sugar and whisk in the hot cream. Return the custard to the pan over a very low heat and stir constantly until it thickens, making a glossy coat on the back of the spoon. Remove the vanilla pod, and scrape off the tiny black specks into the mixture. Remove from heat and strain through a sieve into a bowl and chill. When cold it should be spoonably thick rather than pourable.
- Take (or make) a simple plain sponge cake. Break it into chunks and press lightly into 4 large wine glasses or dessert dishes. Pour in enough of the chilled rhubarb juice to soak the sponge thoroughly. Then top with a layer of the stewed rhubarb. Now pile in a generous layer of the chilled, thickened custard. Enjoy.
VARIATION – You could, of course, cheat and buy store-bought custard, but just this once try making it from scratch and you may never turn back. Use only fresh free-range eggs.