I'm Irish myself , my Mother always used Bird's Custard and Silverleaf Tinned Fruit in Syrup from South Africa , they do excellent peaches and pears , and always sherry added to the sponge cake , nowadays you can buy tinned Ambrosia Devon Custard made in Devon , England , it has a lovely smooth taste , traditionly back in the day , strawberries and raspberries were seasonal and not available all year round , Mother always used sliced peeled flaked almonds on top of the cream , she was always adamant not to whip the cream until stiff peaks , otherwise it could quickly turn to butter , it was my job as a child to whip the cream using a hand rotary whisk , those were the days , thank you for sharing and evoking such wonderful memories , I lost her in March 1987 , but still remember her wonderful trifles for high days and holidays ❤❤❤❤❤❤
I’ve been making all types of trifles for well over 40 years. It was interesting to watch you make your version of trifle. As you stated in your video in the UK we have access to birds custard, which is very nice easy to put together. There was a couple of things we do different in the UK, one is we add sherry to our sponge before adding the sherry some people slice their cake in half and spread jam on the sponge. By doing this the flavour is I believe is improved. The other thing most people do is make sure that the custard is not lumpy. Forgive me for trying to imply your custard looked lumpy, it’s difficult to see everything on video. But it’s easy to sieve the custard. But I must complement you on how well your trifle layers looked 👍👍
Thank you for your comments. I have also added sherry to the sponge on occasion, but nowadays, the grandkids usually clamor for it, so I leave out the alcohol. Sieving the custard is a good idea to eliminate any clumps, and I will do that if the custard is very lumpy.
My family ate it all in one go! Very well made! Thank you! I remembered eating this when I was young, in Quebec it's called 'bagatelle'. My grand mother made this in the holydays. ❤
Thanks Steve! Wow looks delicious. Your strawberry cutting tip will be life changing here at the Inn. Look forward to trying the trifle...Erin's favorite 😍. I just subscribed and look forward to watching more. Great idea! Anne Marie Hayes
Great recipe and the result looks awesome ....in some parts of Ireland we add some fruit to the cake layer then pour in the jelly and then when the jelly is starting to set we will add some more fruit so all the fruit doesn't sink to the bottom....my only question is...what purpose does adding the gelatine serve in the whipped cream at the end? Its not really needed and its not something we use here.
Great idea! The more fruit the better. The gelatin in the whip cream helps to stabilize it so it doesn't weep and break down. This is only important if the trifle won't be eaten entirely in one sitting (which is easy to do).
Jello makes a really tasty and easy *flan* mix. Any reason that couldn't be substituted for the custard? Or how about some of the pudding mixes they make? I ask because my cooking options are somewhat limited (I live on my boat and the galley isn't what you'd find ashore). Does anyone have any experience with these?
There’s a chain store called World Bazaar I believe (I hope it’s still in business), that has an international foods section that carries all kinds of things that used to be impossible to find (other than there) in the U.S. They carry Birds custard mix. They also carry go,den syrup, though I’ve seen that in some grocery stores.its worth going to peruse for all kinds of interesting foods wines, and beers from around the world.
Thank you for sharing this information. I have an UK import store nearby that I can often get grocery items from Ireland and the UK but it keeps a low inventory. I will look for the World Bazaar.
Your recipe is very good but your custard looked extremely lumpy. Don’t know if it’s normal or not. But it should be smooth. Thanks for sharing the recipe 🙏🏻
The custard is lumpy but since it is going in a trifle with all the other ingredients you can't detect the lumps so I don't worry about it. If you want to make custard smooth all you have to do is pass it through a sieve and that will remove the lumps. Thank you for your comment.
In terms of making it look good we can not part with the cardinal property of pudding which is a carbohydrate cooked with fat to a thick state and trifle (sounds like triple) pudding is basically a sponge cake ( carb) soaked with creamy custard (fat) and not jelly as jelly is water based, it has no fat. The third layer is water based which can be seasonal fruits or jelly. Whipped Cream and other toppings like chocolate or dried nuts are purely liking based which could be opted out. But these three layers, incorporated well within each other,are necessary for trifle pudding. ruclips.net/video/WY4CfQvwlyg/видео.htmlsi=txLbFFDD-B5Y_o8L this is the old fashioned trifle recipe.
@@cookingwithlovefamilytradi8809 absolutely, iam going to buy one this summer. Other than the looks this round dish also places everything equally as compared to the ones with the narrow bottoms and wider brims.
I’ve never had a recipe using alcohol?? Maybe in the long past alcohol was used to help prevent spoilage? We’ve only used a custard recipe without alcohol for years . However, either method would be good. If the alcohol is cooked in the custard, the alcohol is cooked out.
Alcohol was omitted because the trifle was being served to children but you can always add it if you wish. This version of custard is light but still creamy. It's perfect for a trifle. Give it a try.
I'm Irish myself , my Mother always used Bird's Custard and Silverleaf Tinned Fruit in Syrup from South Africa , they do excellent peaches and pears , and always sherry added to the sponge cake , nowadays you can buy tinned Ambrosia Devon Custard made in Devon , England , it has a lovely smooth taste , traditionly back in the day , strawberries and raspberries were seasonal and not available all year round , Mother always used sliced peeled flaked almonds on top of the cream , she was always adamant not to whip the cream until stiff peaks , otherwise it could quickly turn to butter , it was my job as a child to whip the cream using a hand rotary whisk , those were the days , thank you for sharing and evoking such wonderful memories , I lost her in March 1987 , but still remember her wonderful trifles for high days and holidays ❤❤❤❤❤❤
Thank you for sharing your story and a little of your family tradition. I'm sure your mom's trifle was fabulous! Thank you for watching our videos.
Thank you for your excellent and easy custard recipe & instruction. 😋
My pleasure 😊
I’ve been making all types of trifles for well over 40 years. It was interesting to watch you make your version of trifle. As you stated in your video in the UK we have access to birds custard, which is very nice easy to put together. There was a couple of things we do different in the UK, one is we add sherry to our sponge before adding the sherry some people slice their cake in half and spread jam on the sponge. By doing this the flavour is I believe is improved. The other thing most people do is make sure that the custard is not lumpy.
Forgive me for trying to imply your custard looked lumpy, it’s difficult to see everything on video. But it’s easy to sieve the custard.
But I must complement you on how well your trifle layers looked 👍👍
Thank you for your comments. I have also added sherry to the sponge on occasion, but nowadays, the grandkids usually clamor for it, so I leave out the alcohol. Sieving the custard is a good idea to eliminate any clumps, and I will do that if the custard is very lumpy.
How clever an egg slicer for the strawberries , top of the class !!! Mummy always finished hers with sliced almonds !!!
Sliced almonds are a great addition to this recipe!
Your way of making video is clear, natural and sincere. I think these make you unique and I love it so much . Cheers from Thailand.
Thank you very much!
I adore trifle. Lots of different versions out there, and I love all of them!!!
With trifle, there's something for everyone.
Here in Ireland we add some sherry to the cake .
Certainly that's a good option but I was making this for the grand kids and didn't add alcohol.
My grandma used to make this trifle using port wine every year for our huge family Xmas dinner. I miss those days.
Family traditions are so important. It's worth the effort to keep them alive.
Your instructions are so clear and systematic. Super
Thank you so much 🙂
took me back to my English childhood. I love Trifle and I will be making this, for sure. Thanks for the video.
You are so welcome!
My family ate it all in one go! Very well made! Thank you! I remembered eating this when I was young, in Quebec it's called 'bagatelle'. My grand mother made this in the holydays. ❤
You're very welcome. I'm so happy that you enjoyed it.
Looks delicious as well as beautifully presented. The strawberry slicing tip is appreciated. Well done!
Thank you so much 😊
Calm men not fearing being judged for working in the kitchen are super sure of themselves ❤❤❤❤
👌😉
What a fun dessert! I'll be showing this to family members in hopes of someone making it!
I hope you get someone to make it, it's worth it!
Thanks Steve! Wow looks delicious. Your strawberry cutting tip will be life changing here at the Inn. Look forward to trying the trifle...Erin's favorite 😍. I just subscribed and look forward to watching more. Great idea! Anne Marie Hayes
Hi Anne Marie, thanks for subscribing and for your kind words. I hope Erin will enjoy the trifle, it really is very good! All the best.
Finally a recipe that's alcohol free! Thank you!
I often make this for children to eat too so I don't add add alcohol. It's always an option if you're having just adults.
Looks delicious, will give this recipe a try thank you
My pleasure 😊
Wow, that looks SO good & pretty too!!👍
Thank you 😋
It's a delightful video just to watch. It looks really delicious. Thank you for delivering my happiness.
Have a nice day.
Thank you for the kind words! Have a nice day too!
This is such a cool channel, sharing your family traditional recipes, very well presented and clear so others can try this nice trifle! New sub.
Thank you so much!
Looks YUMMY!! 😋 I can't wait to try the recipe. 🙂👍
Have fun!
Thank you for sharing this recipe.
My pleasure 😊
Thank you it looks great.
Glad you like it!
That is the biggest triffle dish I have ever seen! But it looks delicious. I have never seen it totally made from scratch like that.
Lol, the dishes come even bigger. Hope you enjoyed the video.
I could eat that right now x
I know! We restrict ourselves to only making it on holidays.
Port wine jelly (jello) is quite good too. It replaces the traditional sherry that would’ve been used if you want a non alcoholic version.
What a great idea! Thank you!
Great recipe and the result looks awesome ....in some parts of Ireland we add some fruit to the cake layer then pour in the jelly and then when the jelly is starting to set we will add some more fruit so all the fruit doesn't sink to the bottom....my only question is...what purpose does adding the gelatine serve in the whipped cream at the end? Its not really needed and its not something we use here.
Great idea! The more fruit the better. The gelatin in the whip cream helps to stabilize it so it doesn't weep and break down. This is only important if the trifle won't be eaten entirely in one sitting (which is easy to do).
@@cookingwithlovefamilytradi8809 Thanks for the reply...Merry Xmas!
Merry Christmas to you too!@@seanconcannon7922
Excellent 👌👌👍
Thank you! Cheers!
Amazing! Do you have the quantities of ingredients for the custard and the cream? Thanks 🙏🏻
The full recipe is in the description below the video and is also at the very end of the video.
very popular recipe in new zealand as well
Thanks for sharing!
Jello makes a really tasty and easy *flan* mix. Any reason that couldn't be substituted for the custard? Or how about some of the pudding mixes they make? I ask because my cooking options are somewhat limited (I live on my boat and the galley isn't what you'd find ashore). Does anyone have any experience with these?
There are some box custard mixes available (Birds makes a good one) but I think you could also substitute a pudding mix and it would be great.
Try to make a irish strawberry trifle real good😊😊❤
Thank you!
How do I get the amounts of each ingredient for the trifle recipe
The full recipe is in the description. To see the whole description click on the "... more" link.
Yum!
Leslie, it's really good! Give it a try.
There’s a chain store called World Bazaar I believe (I hope it’s still in business), that has an international foods section that carries all kinds of things that used to be impossible to find (other than there) in the U.S. They carry Birds custard mix. They also carry go,den syrup, though I’ve seen that in some grocery stores.its worth going to peruse for all kinds of interesting foods wines, and beers from around the world.
Thank you for sharing this information. I have an UK import store nearby that I can often get grocery items from Ireland and the UK but it keeps a low inventory. I will look for the World Bazaar.
Try this trifle syrawberryfor all irish
Real so good😊😊
Thank you!
Thank you for sharing. I re
Thanks for watching!
Your recipe is very good but your custard looked extremely lumpy. Don’t know if it’s normal or not. But it should be smooth.
Thanks for sharing the recipe 🙏🏻
The custard is lumpy but since it is going in a trifle with all the other ingredients you can't detect the lumps so I don't worry about it. If you want to make custard smooth all you have to do is pass it through a sieve and that will remove the lumps. Thank you for your comment.
In terms of making it look good we can not part with the cardinal property of pudding which is a carbohydrate cooked with fat to a thick state and trifle (sounds like triple) pudding is basically a sponge cake ( carb) soaked with creamy custard (fat) and not jelly as jelly is water based, it has no fat. The third layer is water based which can be seasonal fruits or jelly. Whipped Cream and other toppings like chocolate or dried nuts are purely liking based which could be opted out. But these three layers, incorporated well within each other,are necessary for trifle pudding.
ruclips.net/video/WY4CfQvwlyg/видео.htmlsi=txLbFFDD-B5Y_o8L this is the old fashioned trifle recipe.
Thank you so much for sharing this.
@@cookingwithlovefamilytradi8809 do try, you have a similar looking serving bowl as well.
I think the bowl is great, it makes it look elegant.@@sangeetabocki
@@cookingwithlovefamilytradi8809 absolutely, iam going to buy one this summer. Other than the looks this round dish also places everything equally as compared to the ones with the narrow bottoms and wider brims.
New trifle
Simply delicious!
Blablablabla🙈🙀
lol, yadda yadda yadda
Bird’s custard is available on Amazon.
Thank you, that's good to know. It would certainly save some time in preparing this recipe.
I’ve never had a recipe using alcohol?? Maybe in the long past alcohol was used to help prevent spoilage? We’ve only used a custard recipe without alcohol for years . However, either method would be good. If the alcohol is cooked in the custard, the alcohol is cooked out.
In Ireland I've had trifle that had the alcohol soaked into the cake part of the trifle. Definitely an adult dessert then.
Where’s the sherry
You can add sherry to the custard if preferred, but my grandkids were going to be eating the one I made.
No whisky, no sherry, too much sugar and custard made with egg white and milk instead yolk-only and boiled cream!!!
Alcohol was omitted because the trifle was being served to children but you can always add it if you wish. This version of custard is light but still creamy. It's perfect for a trifle. Give it a try.