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mum's sherry trifle

well, it's actually a port trifle. my mum didn't think that sherry had enough kick...

but it's so simple:

slice: 1/2 a pound cake or a jam roll (preferably a bit stale) and line a serving bowl, or individual dishes with the slices. douse some port (you can add a little lemonade / sprite to make it go a little further) over the cake

spread: some good jam (I always use home made or bonne maman) over the cake...about 2/3 cup

scatter: about 1 1/2 cups of fruit (I match my fruit to the jam that I'm using: strawberries and strawberry jam, and so forth...)

pour: about 3 cups of custard or vanilla pudding over the fruit

chill: for at least 4 hours, overnight if possible

serve: with whipped cream and more berries

you can cheat by using custard powder, I make my own. here's the recipe:

heat: 1 1/3 cups of milk, 1 1/3 cups cream and a split vanilla bean (or 1 tspn vanilla) to almost boiling point. remove from heat

mix: 6 egg yolks, 3 tblspns sugar, 1 tblspn corn flour/ starch in a large mixing bowl

pour: milk and cream mix over the egg yolks, stirring constantly. pour back into the saucepan and place over a low heat, stirring constantly

stir: stir, stir. the mix will thicken and start to bubble. allow to simmer (gently, very gently) for a minute, then move to a sink full of cold water. keep stirring for 5 minutes whilst the custard cools

allow to cool and then it is ready to pour over the trifle

(I cheated by using the corn flour, I admit it...)

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