How do you make proper trifle?

Question

The shop-bought ones are too expensive, we want a trifle for Christmas but we've never made one before. I don't want to use a packet mix, want to do it properly but something simple please! And not too much alcohol, it's for pregnant woman and kids!

Answer 1

I love homemade trifle, shop bought triffles are too small!!!! I start by breaking the triffle sponges in half and placing in the bottom of the triffle dish, I use a packet of jelly mix just add half boiling and half cold water (follow instructions on the packet) pour this over the triffle sponges and put in the fridge to set over night. You could add fruit to the jelly if you wanted but I always find the jelly doesn't set properly if you do.



Next I use birds custard powder, not the instant that you make with water the one in a tub that you make with milk, make that following the instruction then leave it in a dish to cool, cover the top with cling film to stop a skin forming ( not over the dish actually on top of the custard).



When the custard is cool spoon this on top of the jelly and smooth over.



Next you have a choice of topping, dream topping (brids...just follow the packet) or whipped cream (whisk with an electric whisk till stiff) put this on top of the custard, if you want it to look really posh use a piping bag!



To finish add choclate sprinkle on top.



Keep in the fridge to your ready to serve.



I don't use alcohol but you could add some if you wanted.



Absolutely gorgeous!!!!!

Answer 2

Trifle Topping

Answer 3

1 box trifle sponges

jam

sherry

tin fruit cocktail

1 rasp jelly

1 pint custard,homemade not tinned

1pt double cream



Make up jelly to 3/4 pint and leave in fridge til starting to set. Meanwhile split trifle sponges and spread with a little jam, re-sandwich and put into dish. Add sherry,about half a mug full if you don't want too much in. Tip over tinned fruit and leave to soak til jelly is ready to pour over. Leave that to set then pour over cooled custard. Put in fridge for an hr or so to set properly then top with whipped cream.



A traditional trifle doesn't use jelly, just custard so you can do the same as above but omit the jelly if you want to.

I've made hundreds of these trifles and they are always well received.

Answer 4

I have a simple recipe for trifle. it contains no alcohol.



All you need is,



1 packet any flavor jelly,

A small plain sponge cake,

Custard mix or ready made custard.

1 Packet dream topping

A shaking of sugar sprinklers or grated chocolate.



Make the jelly by dissolving it in 1 pint boiling water or follow instructions on the packet. Set aside to cool



Meanwhile, cut the sponge into small wedges and put into a deep bowl or dish, pour the cooled dissolved jelly over the sponge wedges and allow the cake to soak in to the jelly, and put the bowl in fridge to set.



Make custard according to instructions on packet, or you can use a can of ready-made custard…I prefer to make my own as it sets more firmer, whereas, ready-made custard doesn’t set very well.



When, the cake/jelly is set…it should be firm in the bowl, pour the cooled custard over this and return to fridge. To prevent the custard forming a skin, sprinkle a small amount of sugar over the top.



Finally, just before you are to serve the trifle, make dream topping, and spread over the top of the custard, shake a few sugar sprinklers of grate some chocolate over the top.



ENJOY!!

Answer 5

i dont use alchohol... A simple one is. 1 tin of fruit cocktail. then with a cheap jelly mix.. crystal or the blocked ones are good and easy to use... make up as directed.mix it together.i like to use sponge fingers or cakes..some that are just made and a little dry would be fine...they absorb the jelly nicely.I like to mix it all together but some people put the sponge on the bottom.Then layer the drained fruit.Then pour over jelly.Let it set after cooling slightly.The fridge is best if your kitchen is warm.Then make up the custard.I like the powder variety.Made with milk,sugar and i like to add a touch of vanilla essence into the custard.Adds nice taste.Though thats optional.Pour that over the set jelly mixture and fridge again.Leaves a lovely film of skin on the top of the custard.I love this but you can remove it by peeling away if you wanted to.Then any type of cream.A big pot. Whip till a nice consistency and spread on the top.Then add hundreds and thousands(optional)But kiddies love this.Decorate with glace cherries or whatever you want.Its up to you! Makes good sized trifle but you can always double the mix with two tins of fruit, 2 pints of custard and 2 big tubs of cream.I make this every time and i never ever put alcohol in.An extra tasty jelly can be acheived by halving the water to make the jelly and using some of the juice from the fruit to make up the jelly.Delicious. Hope this isnt gobbledy **** and enjoy it--- if you try it.Im making mine tomorrow!!P.S.Obviously ive cheated by using tinned fruit.You can always use fresh but use soft fruits.It saves time..

XX

Answer 6

you will need:::



1 tin mixed fruit cocktail

1 strawberry jelly

1/2 box trifle sponges

sherry, brandy or orange juice to moisten the sponge fingers

1 packet instant custard

1/2 pint cream

1 flake ( a choc bar, not a dippy person lol...)



begin the trifle the day before you want to eat it. line the base of a glass dish with enough trifle sponges to cover the bottom. moisten with about 2-3 fl oz brandy, sherry or juice. put the fruit in on top of the sponge. make the jelly up as directed, the microwave method is dead easy and quick. pour jelly over fruit. leave to set overnight.



make up the custard with 3/4 of the recommended amount of water, to make a thick custard. pour over the jelly, allow to cool. whip the cream, spread over the custard and crush and sprinkle the flake over the cream.



will serve 4. enjoy!!!

Answer 7

I don't know where you are but I'd say that here in the U.K it's actually cheaper to buy a trifle than make a decent one yourself.

And home-made are usually bigger and nicer too, I find the shop ones tend to be dry around the sponge area.

I usually use a jam swiss roll (no cream filling) in the bottom of mine and cover with drained fruit.

At this stage I'd put in a good splash of sherry but that's optional.

I Make up 1/2 jelly with fruit juice, pour over the swiss roll and fruit and allow to set.

Melt the other 1/2 of the jelly in the micro-wave, pour in 1 small tin of evaporated milk.

Make up to 1/2 pint with water and beat till frothy.

Pour over the other jelly and allow to set.

Serve with cream.

Quick, easy and delicious.



Btw, don't try using fresh pineapple with jelly, it won't set.

Answer 8

Proper Sherry Trifle:



1 packet trifle sponges, broken into 1cm/2in pieces

½ packet of amaretti biscuits or 150g/5oz macaroons or ratafias

150ml/5fl oz sweet sherry

1 tbsp cognac

4 tbsp blackberry or raspberry jam

450g/1 lb fresh blackberries

450g/1 lb fresh raspberries

85g/3oz toasted flaked almonds

600ml/1 pint ready-made custard

For the syllabub topping

125ml/4fl oz sherry

2 tbsp brandy

1 lemon, juice only

55g/2oz caster sugar

425ml/15fl oz double cream

freshly grated nutmeg

To garnish

2 oranges, grated zest only

85g/3oz flaked almonds







Method

1. Lay the sponge pieces and biscuits in the base of a deep glass dish. Spoon over the sherry and cognac and leave to soak in for a few minutes.

2. Warm the jam until it is runny then pour over the soaked sponge and biscuits. Sprinkle the fruit and flaked almonds on top then pour over the custard.

3. To make the syllabub topping, place the sherry, brandy and lemon juice into a bowl and stir in the sugar until it dissolves.

4. Pour in the cream with a pinch of nutmeg. Whisk together using a wire balloon whisk until it holds its shape. Don't over-whisk, or whisk too vigorously, as the cream may split.

5. Spoon the syllabub over the trifle and chill, preferably overnight.

6. Just before serving, scatter with the grated orange rind and/or flaked toasted almonds



Just put as little or as much alcohol as you want in it really!

Answer 9

Traditional English trifle





Serves 8







Preparation time over 2 hours



Cooking time 30 mins to 1 hour













Ingredients

For the madeira cake

85g/3oz butter, at room temperature

85g/3oz caster sugar

2 medium eggs

125g/4½ oz self-raising flour

3 tbsp full-cream milk

½ lemon, finely grated zest only

For the topping

330ml/10 fl oz full cream milk

750ml/1¼ pints double cream

6 large egg yolks

1 rounded tbsp cornflour

4 tbsp caster sugar

4 tbsp good-quality raspberry jam

6 tbsp Oloroso (sweet) sherry







Method

1. Preheat the oven to 180C/350F/Gas 4. Grease a 450g/1 lb loaf tin, line the base with greaseproof paper and grease the paper.

2. Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the mixture curdling.

3. Sift over the flour and gently fold it in, with enough milk to give a mixture that falls reluctantly from the spoon. Fold in the lemon zest.

4. Spoon the mixture into the prepared tin, level the top and bake for 30-45 minutes until a skewer inserted in the centre comes out clean.

5. Cool in the tin for ten minutes then turn out on to a wire rack and leave to cool completely. The cake can be made up to four days in advance and kept tightly wrapped in clingfilm.

6. For the custard, bring the milk and 300ml/10fl oz of the cream to the boil in a non-stick pan. Beat the egg yolks, cornflour and sugar together in a bowl, then gradually whisk in the hot milk and cream.

7. Return the mixture to the pan and cook over a low heat, stirring constantly, for about ten minutes, until the mixture has thickened enough to coat the back of a spoon. Take care not to let it boil as it will curdle.

8. Transfer the custard to a bowl and leave to cool.

9. Cut the madeira cake into slices one centimetre (half an inch) thick and arrange a single layer over the base of the bowl. Spread the layer with two tablespoons of raspberry jam and lay another layer of cake on top (you might not need to use all the cake).

10. Spread the second layer with another two tablespoons of raspberry jam and sprinkle over the sherry.

11. Pour the custard over the cake, cover with clingfilm and chill for at least three hours.

12. Whip the remaining cream into soft peaks. Uncover the trifle, spoon over the cream and return it to the fridge until you are ready to serve.

Answer 10

This Site Might Help You.



RE:

How do you make proper trifle?

The shop-bought ones are too expensive, we want a trifle for Christmas but we've never made one before. I don't want to use a packet mix, want to do it properly but something simple please! And not too much alcohol, it's for pregnant woman and kids!

Answer 11

Choose enough slices of one fruit that you like to eat to feed all.

Soak some nice bits of plain cake in your favourite fruit juice.

Make jelly (jello in USA) from a packet, adding a little bit less jelly than the packet tells you to.

Place the fruit and the soaked cake in layers in a large glass bowl and pour on the hot jelly mix.

-

Leave until cold to set.

-

Make up custard and pour over to cool until it sets firm.

-

Cover with whipped double cream or a more healthy alternative.

Sprinkle with hundreds and thousands (sprinkles in USA).

-

Chill in refrigerator until Christmas pudding is past the duodenum.



Serve. Eat!!

Answer 12

Many common natural remedies are claimed to have blood sugar lowering properties that make them useful for people with or at high risk of diabetes. Learn here https://tr.im/a6JKm



A number of clinical studies have been carried out in recent years that show potential links between herbal therapies and improved blood glucose control, which has led to an increase in people with diabetes using these more 'natural' ingredients to help manage their condition.

Answer 13

Ingredients

For the madeira cake

85g/3oz butter, at room temperature

85g/3oz caster sugar

2 medium eggs

125g/4½ oz self-raising flour

3 tbsp full-cream milk

½ lemon, finely grated zest only

For the topping

330ml/10 fl oz full cream milk

750ml/1¼ pints double cream

6 large egg yolks

1 rounded tbsp cornflour

4 tbsp caster sugar

4 tbsp good-quality raspberry jam









Method

1. Preheat the oven to 180C/350F/Gas 4. Grease a 450g/1 lb loaf tin, line the base with greaseproof paper and grease the paper.

2. Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the mixture curdling.

3. Sift over the flour and gently fold it in, with enough milk to give a mixture that falls reluctantly from the spoon. Fold in the lemon zest.

4. Spoon the mixture into the prepared tin, level the top and bake for 30-45 minutes until a skewer inserted in the centre comes out clean.

5. Cool in the tin for ten minutes then turn out on to a wire rack and leave to cool completely. The cake can be made up to four days in advance and kept tightly wrapped in clingfilm.

6. For the custard, bring the milk and 300ml/10fl oz of the cream to the boil in a non-stick pan. Beat the egg yolks, cornflour and sugar together in a bowl, then gradually whisk in the hot milk and cream.

7. Return the mixture to the pan and cook over a low heat, stirring constantly, for about ten minutes, until the mixture has thickened enough to coat the back of a spoon. Take care not to let it boil as it will curdle.

8. Transfer the custard to a bowl and leave to cool.

9. Cut the madeira cake into slices one centimetre (half an inch) thick and arrange a single layer over the base of the bowl. Spread the layer with two tablespoons of raspberry jam and lay another layer of cake on top (you might not need to use all the cake).

10. Spread the second layer with another two tablespoons of raspberry jam .

11. Pour the custard over the cake, cover with clingfilm and chill for at least three hours.

12. Whip the remaining cream into soft peaks. Uncover the trifle, spoon over the cream and return it to the fridge until you are ready to serve.

Answer 14

CLASSIC TRIFLE



2 1/2 c. milk

6 egg yolks

1/4 c. sugar

1 tsp. vanilla

Pinch of salt

Sponge cake (make or buy)

1 1/2 c. frozen raspberries with juice

1/4 c. sherry

1/4 c. jelly or jam

2 bananas

1 c. whipping cream

2 tbsp. confectioners' sugar



Make a custard of the first 5 ingredients; scald milk. Whisk together egg yolks, sugar and salt; whisk milk into yolks. Return to saucepan, cook, stirring constantly (medium heat) until mixture coats spoon, about 10 minutes. Do Not Boil. Strain, stir in vanilla. Cool. Cover. Refrigerate up to 24 hours. Drain raspberries; mix juice with sherry. Brush over cake. Cut cake in half. Spread bottom layer with jelly, top with other layer. Cut into 1-inch squares. Arrange in glass bowl: cake, custard, raspberries, cake, custard, banana slices, and rest of custard. Cover, refrigerate overnight. When ready to serve, whip the cream and decorate trifle, adding raspberries for garnish.



CHOCOLATE ORANGE TRIFLE



8 oz. frozen whipped cream, thawed

2 (11 oz.) cans mandarin oranges, drained

2 boxes instant chocolate pudding and pie filling

2 tbsp. orange-flavored liqueur (optional)

1 (12 oz.) pkg. pound cake, cut into 12 slices

Mint for garnish



Save 1 cup whipped topping and 1/4 cup orange segments for garnish. Prepare pudding according to directions and stir in liqueur. In large trifle bowl, layer cake, orange segments, pudding and whipped topping. Garnish with whipped topping, orange segments and mint.



STRAWBERRY TRIFLE I



1 angel food cake

2 (3 1/2 oz.) pkgs. vanilla instant pudding mix

2 c. milk

1 tsp. vanilla

1 (8 oz.) carton sour cream

1 (8 oz.) container Cool Whip

1 (18 oz.) jar strawberry preserves, divided

Whipped cream for garnish

1/2 c. chopped nuts



Slice half of angel food cake into 1/2" slices and line bottom and sides of trifle bowl with cake. Combine pudding mix with milk and beat until blended; stir in vanilla. Fold in sour cream and whipped topping. Spread cake with 1 cup softened strawberry preserves. Pour half of pudding mixture into trifle bowl. Cut remaining half of cake into cubes. Sprinkle cubes over pudding; spread cubes with remaining strawberry preserves and top with pudding mixture. Pipe whipped cream around the top of the trifle bowl and sprinkle nuts in center. Top with fresh strawberries and green leaves.



NOTE: Can be converted to diabetic recipe by using sugar free pudding mix, low fat milk, sour cream and Cool Whip and sugar free preserves.



BLUEBERRY-BANANA TRIFLE



1 lg. angel food cake

1 can blueberry pie filling

2 lg. bananas

2 pts. Whipping cream, whipped

1 box (container of 4) Swiss Miss Pudding (vanilla)



Cut cake cross ways. Place 1/2 in bottom of trifle bowl. Layer ingredients as follows: cake, pudding, bananas, blueberries, whipping cream. Repeat layers.