Making a trifle

I had a few people around for dinner a little while ago and as I quite like making desserts I decided to have a go at making trifle which is something I’ve never done before. My main course – mango chicken – was also a first run which I wouldn’t normally do because I like to try things out before making them for people.

I didn’t have a trifle recipe in any of my books so online I went and found one on the Women’s Weekly website.

This is modified ever so slightly from that.

Ingredients
2 x packets jam sponge logs (I bought little sponge rolls, not the big ones)
1 x packet of wildberry jelly (any type will do)
1 x 825 tin of pears (I used peaches)
500ml custard, (optional if you make your own)
300ml fresh cream
Grand Marnier & dry sherry to taste (orange juice will do, but I used orange juice and Triple Sec which has an orange flavour)

Custard: (optional, you can just add custard purchased from supermarket)
2 level tablespoons of custard powder
1 level tablespoon of sugar
milk, enough to get desired consistency

Method
Bowl – 21cm x 9cm (deep) with a base of 13cm diameter.

First make a jelly to packet directions and refrigerate until set.

Cut the Jam Sponge Roll into slices of equal thickness. Place them around the bowl, starting from the bottom of the bowl then building them around the sides to cover the entire inside. Fill in all the gaps by halving the slices where required.

Drizzle the sherry over the cake so that it becomes moist but not soggy. Add a little Grand Marnier in the same manner for taste variation.

Mum likes to make fresh custard- combine custard powder and sugar (or less to taste), add milk slowly to form a paste then stir in the remainder. Over medium heat and stir constantly until the custard can be poured but not too runny. (I used bought custard).

Pour the custard over the Jam sponge and spoon it over the sides to fill in the gaps – then let cool, cover with cling wrap and refrigerate – this allows the sherry & Grand Marnier to meld with the custard and sponge

Once the custard is cooled take the jelly and mince it with a fork and spread over the custard – again up the sides of the bowl to fill in any gaps – then refrigerate.

Whip 300ml of fresh cream and spread over the jelly, garnish with pears cut into slices in a circular pattern around the bowl and any other seasonal fruit – berries if available – or just the pears will suffice.

The finish! This was more than enough for seven of us. JJ and I have leftovers for a couple of days and it kept just fine in the fridge.