Trifle
I come from an English background Canadian family, so I am hoping that Ihave the right credentials for this! We have been making traditional triflefor 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, andso 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 Marnieror 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 withsweet 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 overtop
*Traditionally, this recipe calls for custard. A good brand is Byrd's, importedfrom England. Instructions are on tin, but Jello vanilla pudding is a finesubstitute and readily available.
Hope this helps!