Trifle
I come from an English background Canadian family, so I am hoping that I
have the right credentials for this! We have been making traditional trifle
for a few generations.
The history is not much more than the fact that it was developed with leftovers
- not kidding. The cake, which is the base, was usually stale leftovers,
so it was soaked in liquor. It was primarily simply covered in pudding,
or traditoinally, custard. Over time, fruit was added to pep it up, and
so we have trifle. I am pretty sure it ws developed by the servants of nobility,
saving the bits & pieces of the dinner before, and creating a "sweet"
for tea the next afternoon.
This is from memory:
Enough white or pound cake to cover approx. 1-2" at bottom of bowl
(Frozen pound cake or anything will do, really.)
Pour a moderate amount of liquor (brandy, but I have also used Grand Marnier
or Amaretto)
over cake to soak - so not drown or you will end up with a runny bottom
Spread or drizzle cake with raspberry jam if using brandy (do not need with
sweet liqueurs)
Layer cut peaches, raspberries and blueberries, as much as you like
Prepare COOK & SERVE vanilla pudding (1 Large pkg)
Pour over fruit & cake
Set in fridge for approx. 6 hours til pudding sets
Final step before serving = Spread a layer of unsugared whip cream over
top
*Traditionally, this recipe calls for custard. A good brand is Byrd's, imported
from England. Instructions are on tin, but Jello vanilla pudding is a fine
substitute and readily available.
Hope this helps!