Traditional English trifle made winter style – mulled wine & winter fruit trifle…not to be trifled with ;)
Well we all love a trifle, & it’s up there with the best of british iconic cakes and puds ! For example the classic victoria sandwich, spotted dick, jam roly poly etc. And for most of us it was our introduction to the world of desserts as kids at various parties and during christmas when the christmas pudding was considered a little to heavy for young tums ( though the kids version didn’t include alcohol of course)
These layered desserts have been around for centuries in the uk, there are records showing them as far back as the late 1500′s which involved fruit covered in ginger flavoured cream…it then progressed a few decades later with alcohol soaked bread and custard added.
Proper traditional English trifle should be sponge soaked with alcohol, either sherry or a marsala wine, or even port. The jelly came about when gelatin was added to the fruit juices and set & then custard and cream added on top.
I prefer the traditional way with sponge, fruit with custard on top, finished with cream…a dream in a bowl
Now trifles appear all over the planet, known by different names… “Tipsy laird” in scotland with whisky or Drambuie. In the US you can find “tipsy cake” even Italians have a version called zuppa inglese, meaning ” English soup” …a nod to its origins.
So heres my last recipe of 2011, a lovely trifle made with mulled wine, cranberries, mandarin oranges, sponge fingers, custard & cream. lovely to spice up a winter dinner party…marvelous if you are planning a new years day Lunch or dinner.
I have used all shop bought ingredients, (A) because I LOVE tinned custard..its an ingredient in its own right with a taste of its own ( the same reasons for the tinned mandarins) And (B) because its flippin quick innit !
I have topped them with crushed Cadbury’s flake and gold sugar balls, you can use what ever you fancy though
So have a go, & remember, trifles are not just for christmas !!
At the end of the day though…how ever good my trifles seem, they will never match up to my partner Terry’s aunt Rose’s it seems
YOU WILL NEED :
4-6 clear dessert bowls or glasses
A pan for mulling the fruit
An excuse for a party to serve them at
INGREDIENTS : Serves 4-6 depending on size of glasses.
1 packet of sponge fingers
1 tin or tub of Mandarin oranges in juice
200g frozen cranberries
(I use frozen cranberries as the freezing breaks down the tough skin)
200ml of red wine or port
1 fresh clementine
200g caster sugar
2 star anise
1 cinnamon stick
1 tsp of ground mixed spice
1/2 tsp of whole allspice
1.5 tins of custard ( Ambrosia is my fave…but any will do )
200g thick double cream
200g full fat creme fraiche
1 tablespoon icing sugar
orange essence or vanilla essence to add to cream (optional)
1 Cadbury’s flake & some gold sugar balls ( optional )
follow the method gallery below click on any picture to enlarge.
When made chill for a couple of hours before serving.
Aternatives – try with frozen mixed berries instead, you can leave out the mandarins if you want to.
Or use frozen cherries, then fold in warm melted chocolate into the custard, giving you a sort of black forest trifle.
© The cake-shaker