We now have our recipe for the rib roast which is served at a proper English Christmas Dinner and now my friend, Darlene, darlenefoster.wordpress.com, has provided us with a recipe for the proper English dessert – Trifle. I know you will enjoy reading Darlene’s story about this recipe. I think it is one many of us can relate to.
A HUSBAND FOR A RECIPE
Coming from a German Canadian family, I had never had a sherry trifle before I travelled to England to meet my man’s family. It was during the Christmas season, so I was served trifle a number of times. I loved it! I asked for the recipe but was told in no uncertain terms that it was a family recipe and it was only shared amongst family. While there, we got married and everyone said I married Paul in order to get the family trifle recipe. It has been a topic of amusement for the past 44 years.
Since then I changed it somewhat to make it my own. My German Canadian family expects it every Christmas, my dad always asked for seconds. I’m not giving away any family secrets by sharing my recipe, besides my son is already married.
Darlene’s Trifle Recipe
Jelly rolls (Swiss rolls)
1 – 2 tablespoons of sweet sherry
I can of fruit cocktail
Other fresh fruit if desired
1 Package of strawberry or raspberry Jell-O (jelly powder)
Bird’s custard powder
Chocolate shavings (optional)
Line a clear glass bowl with slices of jelly roll covering the bottom and partially up the sides.
Sprinkle with sherry to soak the rolls
Drain the fruit cocktail and mandarins, arrange on top of jelly rolls
Add more fruit if desired. I often slice a banana, add fresh strawberries or sprinkle a few blueberries. Whatever you prefer and whatever is available.
Prepare the Jell-O as instructed, I often use the juice from the fruit as part of the liquid.
Pour Jello-O over the fruit and rolls. Let it cool and then refrigerate. (I often do this the night before)
Prepare the Birds custard as per package instructions.
Let it cool and thicken somewhat.
Pour custard over the rolls/fruit/Jell-O which should be well set.
Place back in the fridge, cover with wax paper so as not to get a skin on it.
Just before serving, whip cream and arrange on top. Top with chocolate shavings or decorate with pieces of fruit such as strawberries or mandarin slices. Use your imagination. When the children were little I often decorated the top with Christmas figures.
The layers in the glass bowl look very pretty and festive. Make sure you take a picture before serving. Of course you can eat it any time of the year!
Note: Amounts can vary depending on the size of the bowl and how many people will be sharing it. No matter what, there is never enough!