Trifle

So would I pompa loooooove it.

That should have been boozy soggy sponge etc.

Everything they make looks pretty inedible to me.

How long before we get another 'stay away from sugar or die' lecture from the BBC?

Yes some amazing goodies.

I was a bit concerned about them using plastic flower pots. They are made from the cheapest recycle plastic available with a lot of colourant, none of which is food grade and would contain some nasty chemicals.

LOL. Merlot, I thought you said incredible, not inedible. I'm sure I could make a big dent in some of their creations.

I make a brilliant 'fusion' Ango-Swiss trifle:

sponge cake covered with black cherries in kirsch (juice thickened with a little cornflour or arrowroot) - proper home-made custard with real vanilla and a little whipped cream folded in with thin layer of whipped cream and a few black cherries to decorate wtih shavings of dark (Swiss of course) chocolate.

But I am with the Judge on NO jelly- and no cheap tinned fruit.

I'm drooling granjura
Black cherries ? are my favourite fruit

Jelly every time here ...but only just enough to cover the sponge and always with lashings of alcohol ...

I agree they look incredible, pompa

As a child I hated the texture of sponge cake inside jelly so I've always made trifle without it.

ninathenana - just try it.

First made it when lots of family from UK came over from Christmas- adn we did traditional British turkey and all the trimmings- but wanted to make something more 'Swiss' for pud. It was a massive success and a staple in the family now for special occasions. (anglo-swiss of course)

I go for quick and easy trifle - the GC love it. Jelly (sorry chaps) made with a tiny bit of water in the microwave to melt it then top up with cold - that way it sets quickly. Old stale cake in bottom of bowl, then frozen raspberries - pour jelly over it all and the jelly sets before you can blink. Then add some nice tinned custard, a wee GC to pour over some "sprinkles" and Bob's you uncle.

Sorry granjura you are probably in a state of shock at this travesty of a trifle - but they lap it up with great joy!

No jelly for me but lots of alcohol, fresh fruit, real custard and lots of double cream.
I actually like the sponge to be thinly sliced jam roll. Does that make me a pleb?

No. it makes you someone i want to visit for trifle.

hihi - it's ok, I'll survive ;) and raspberries are one of my favourite fruit too (but yes, I admit, not being born British jelly is a no no here- and so is tinned custard- although I do make Bird's (old fashioned style not the disgusting quick stuff).

Hey, each to their own x

pompayou and Mrs are welcome anytime.

Granjura that sounds fab.

I now want a bowl of it [right now!]

I still make trifle in the glass trifle dish my mum used - nothing special, but it's a nice size for a family gathering - we all like trifle. I make it pretty much the same as luckygirl but I put cream on top of the custard, and glacé cherries. No alcohol if GS is going to be eating it - if not, then lots of sherry! Trifle is not just a pudding, it's a comfort!

I've just had some dental surgery and my DH bought me a mix berry trifle as I would be able to eat it easily - what a lovely man. . I could eat the lot !

I love trifle. Especially the quick, cheap, easy sort! Tinned fruit a must. Anyone tried the Bird's trifle in a box. Memories of early adulthood. Not allowed when I was a child!

I also have a trifle dish passed down through the family. It is not valuable apart from sentimental but is probably 120 years old in machine pressed glass. Always promotes attention. The only problem is it makes trifle for about 12.

Black Forest trifle is luscious (chocolate Swiss roll + kirsch, black cherries, chocolate custard, whipped cream, dark chocolate shavings.......and supermarket raspberry trifle hits the spot too!

Trifle for about 12 annsixty? I've got a similar dish and trifle seems to vanish just as fast when only 6 people present! ?

I make a trifle like my Mum and her mother before her. Sponge soaked in sherry then jelly to set. Then fruit, my Mum always used fruit cocktail from a tin. We prefer raspberries. Then pink blancmange, Custard on top of that and then cream Decorate with whatever you want. Must make a good sucky sound when served.

Thank goodness this is something I do not like- it would not do my waist much good. I do not like sponge, jelly, sherry or custard so trifle is a non starter.