![]() If you are making a box cake or cake from scratch, be sure to bake that up first. Obviously, if you are using a packaged pound cake or ladyfingers, then start with the custard. You will want to make the cake and the custard first. 3 heaping tablespoons seedless red raspberry jam or preserves.9×13 white or yellow cake, baked and cooled.(If you decide to use Bird’s Custard powder, make two batches (2 pints) following the instructions on the back of the can.) Ingredients for English Trifle For the custard layer ( or you can use Bird’s Custard! ) I had actually made a white cake and we only used a few pieces, so I used the rest to make my trifle. A trifle is made in a similar manner to a tiramisu.You can use ladyfingers, or as they are called in England, trifle fingers.If you decide to use Bird’s Custard powder, make two batches (2 pints) following the instructions on the back of the can. Most English cooks use a Madeira cake, which is similar to a pound cake in America and was named after the wine that often accompanied it. You can use a purchased cake for this trifle. I savor it.īird’s custard can be found in some specialty grocery stores, or you can order it online. There’s something about the beautiful aroma of custard that reminds me of the house we lived in before coming to America. I really do love pudding, but for this dessert, I insist on using custard. However, it’s hard to find where I live, so I went ahead and made the custard from scratch. Growing up, my family always used Bird’s Custard Powder in our English trifle. I still have family in the UK, some in Cornwall, more in Droitwich Spa and others in Canterbury just to name a few! ![]() I’m actually half Scottish (my dad was born in the Shetland Isles of Scotland) and half English (mom was born in England, I in Leicester). The Scots have recipes that date back to the late 1500’s! Of course hundreds of years ago, Scotland and England united to become the United Kingdom, so calling the trifle “English” is fair. But it can be difficult to find in many American grocery stores, so people have switched to using what is readily available to them.įunny thing is, the English didn’t “invent” the trifle, the Scottish did. English custard can be purchased in a box (Called Bird’s Custard Powder ) in the same fashion as American pudding. Some use pudding, some don’t include sherry or Madeira wine, but instead non-alcoholic juices, and some even use chocolate and other ingredients.Īnother reason that the trifle has been adapted is simply out of necessity. Over the years, trifles have been adapted to fit into a family’s tastes. I have a few other old family photos in this dedication post I wrote for my mom here: Classic Yellow Cake: Dedicated to the Memory of My Mother I am in the white coat, my older brother is next to me in the brown coat, and my beautiful mom, God rest her soul, is holding my little brother Michael. Two of the children in the photo above were our new friends, the girl in the pink coat and the boy with the red hat. This photo was taken shortly after we arrived in the states back in 1969. So growing up I was surrounded by words like “blimey” and “rubbish” and other such British terms. I was actually born in England but came to the states when I was just 2 years old. I believe one of my aunts used to add banana slices to hers as well! A sponge cake soaked in spirits layered together with custard, whipped cream, and fruit. Recipes can vary from family to family, but the basic elements remain the same. ![]() I have quite a few trifle recipes on this blog, but this English trifle recipe is one that my family has always loved. A trifle is a layered dessert that contains custard, sherry-soaked cake, fruit, jam and whipped cream. Every holiday we would travel to my aunt’s house for a huge feast and a dazzling dessert table covered with homemade chocolate cake, lemon and mincemeat tarts, usually a pie of some sort, and of course, English Trifle. If I had to choose one dessert as the most nostalgic for me, that would be this family recipe for English Trifle.
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