I'm making a trifle this Christmas with berries. This trifle looks delicious. I normally make mine with jelly too and soak the cake with cream sherry. Thanks and I've subscribed to your channel!
I warm up my milk, less one 1⃣ cup for mixing custard. I dissolve custard in the cup of milk then add it to the hot milk while stirring continuously with whisk. When custard begins to thicken i add sugar and vanilla, after all sugar will dissolve quickly, sometimes i will add white chocolate melts to give a rich creamier texture.
We love trifle and homemade is the best. We aren't stuck following a recipe so we have heaps less sugar in it and it brings out the flavours so much better.
Loved it, we Brits also add Jelly in the Mix, i'm making one today with strawberries, Raspberries and Peaches ! BTW i use "ready made Custard" Greetings & thanks from London !
ah raspberries, peaches and strawberries sounds awesome. Yes I use jelly (jam) sometimes too. I switch up the ingredients often and many times use whats in season. One of our favourite desserts. Thanks for tuning in Mark.
@@themessycookbydale414 Funnily enough, he doesn't mean jam. Although many people do layer jam onto the cake before layering, when we say jelly in the UK, we mean a gelatine based dessert that is wobbly and gelatinous, like blancmange but translucent. We would have a distinct layer of jelly, sometimes mixed in with the sponge cake but sometimes separate. We might also have a layer of blancmange, cos we are mad that way 😄👍 But try it, you might like it. Thanks too for your recipe, my Grandma would approve 😁
It's good to see a cook making a proper trifle or tipsy cake. My mother was taught to cook by her aunt who had been a cook in gentleman's service. The cake in the trifle needs to be a fatless sponge to achieve the right consistency; in the UK we can buy trifle sponges, which are ideal. The traditional decorations are most frequently glace cherries, slivers of blanched almond stuck in like a hedgehog's spines, small pieces of angelica, tiny ratafia biscuits and a scattering of silver balls. A good trick is to beat an egg yolk or two (depending on size of trifle) into the Bird's custard to give it the richness and texture of the "from scratch" recipe. Allow the custard to cool slightly before whisking in the egg go avoid scrambling. In addition macaroons or similar are also added to the sponge layer. Usually a fortified wine such as sherry, Madeira or port is used to dampen the sponge layer and the sponges given a spread of raspberry jam. It is important to monitor the amount of liquid added so that the trifle doesn't become soggy. In my young, party going days I was always asked to bring a trifle which came in an outsized cut glass crystal bowl, left to me by a friend of my grandmother, which was always referred to as "the heirloom"! Berries are the favourite fruit element but canned pears, peaches or apricots can be used effectively with the addition of some of the juice.
I make one every Christmas. I start with a layer of jam roll and top it with a layer of sliced tinned peachs. Next I pour 3 genourous cups of Port and let that absorb in. Top that with double strengh Port Wine jelly and let it set in Refrigerater. Next a layer of custard and set.Refrigerate till about an hour before serving and top with double cream. Always a winner.
Mmmmmm That looks delish!!! I am going to attempt to make this for Christmas desert...my mother made it , just like this when we were young - minus the brandy. Cannot wait to make it and serve to my family. Thanks for posting this!!
In olden days it wasn't made without alcohol for kids. Alcohol wasn't considered bad, specially in those amounts. My grandparents let me drink a small sherry as a child. All my grandmother's trifles were laced with alcohol.
Well I saw your recipe in 20022 on Christmas Day and I enjoy watching you make your trifle your English trifle is very beautiful I make two different kind of trifle already and one is very similar to yours and I made one with chocolate so they look your one look really delicious thank you for sharing your recipe happy holiday
Hi Catherine..we love it too. A great dessert to bring to a dinner party.What I love is that you can add any fruit and it turns out every time. Fail safe dessert. Thanks for tuning in.
This is how the Victorians made it .I make a Trifle every year Yummy ,I never understand why people use jelly it changes the experience completely , sometimes in put some evaporated milk with whole milk to make it creamy ,I roast almond chips and place between layers topped with Kiwi ,strawberries on top of the cream to make it look Christmasy sprinkle again with almonds or a Cadbury flake broken up with large pieces it has a different theme every year .Wonderful showing the real way to make a Trifle 👏👏👏🤷♀️
Loved it ! Such a cool recipe. My fav summer desert is and always will be the Strawberry Shortcake! Also like a cool lemon meringue pie! Or key lime pie. Fresh and tasty.
I'll come and have some. That's what I call a trifle. I love the dish. Just subscribed to your channel. It's the first time I've come across it. Looking forward to seeing your other videos
Thanks Sandra. I appreciate your support. There are some really tried and true recipes on my channel. Recipes I've done for years. I hope you check them out as well.
I make my pudding from scratch every time, I agree with you it’s so much better. My family loves banana pudding. A little hint for a really stable whipped cream one tsp. of powdered milk to one cup of whipping cream. It really works.🙋🏼♀️💜
...So lovely...yum...I ❤ trifle....I, too have made it & E everyone always enjoyed this simple classic that can be done in such a variety of ways...Merry Christmas to you & all those who will enjoy your Trifle treat, too!🎉😊❤ from Auckland, NZ
Instead of alcohol, I spread the slices of cake with the appropriate jam matched to the fruit in the trifle, for example if using say, peaches and apricots, I’d spread cake with apricot jam. or raspberry jam if using mixed red berries, and I always use raspberry jelly over the bottom cake layer and add some berries as well. Your recipe is gorgeous, thanks heaps! And thanks #Dorothy Nolan for hint on adding 1 tsp powdered milk to stabilise the whipped cream x
I make Birds custard in the microwave - it's very easy as cornflour dissolves very easily into milk, I just put all the custard powder and milk together at once cold, mix it, heat it on full for a couple of minutes or so, then take it out every 10-20 secs and keep stirring it, just not letting it boil over. It works so well and so quick and easy and doesn't stick/burn at the bottom of a pan.
If you can't find custard powder you can make a thick sauce using milk , cream , sugar, touch of yellow colour and add a milk and cornstarch mix stirring till it gets slightly thicker as pancake batter....let cool...
hi Linda...you can make the custard a little thicker although it should not be too thick, you want it to be creamy but not runny.. The consistency should be like a pudding.
🙋hi from Scotland hi thank you for sharing your trifle recipe I am a seventy year old woman and have made I trifle fir years but I don't understand why yours is called a English trifle
Hi Anne from Scotland..I've called it English trifle for years..I think it started out with a recipe I got from somewhere named "English Trifle" I changed up the recipe to my own liking and just never changed the name. thanks for tuning in
English custard is egg yolks and cornflour and milk, we boiled milk then poured into bowl with eggs and cornflour , stir and return to pan to bring to boil . You’re so mean with brandy .
@themessycookbydale414 sorry it's a reference to friends. When Rachel makes a trifle and accidentally makes half trifle half shepherd's pie. 🤣. This trifle looks amazing btw.
@@emmayoung22 hahah i didn't get the reference right away..then by sheer coincidence saw the Friends episode the other day. hilarious. Thanks for watching.
Looks lovley, I personally like sherry in the trifle, and plenty of it
I like how you think..me too! thanks for tuning in
I think most of us here in the UK put sherry on the sponge ... and probably quite generously .
I love the "generously" part ha thanks for tuning in
I love the look of your trifle
I'm making a trifle this Christmas with berries. This trifle looks delicious. I normally make mine with jelly too and soak the cake with cream sherry. Thanks and I've subscribed to your channel!
Thanks Christine..i appreciate the support. There are so many variations to this..no matter what it's always yummy.
Jelly and soaked cake in sherry too 🇬🇧
@@teslaandhumanity7383 oh yes yum
Beautiful ❤
Thanks Maria and thanks for tuning in
In England, my Gran used Sherry or Rum. Raspberries, Birds Custard...It was my favorite desert I have ever eaten. Thanks for the video.
thanks for tuning in. It's a favourite in our home too
I warm up my milk, less one 1⃣ cup for mixing custard. I dissolve custard in the cup of milk then add it to the hot milk while stirring continuously with whisk. When custard begins to thicken i add sugar and vanilla, after all sugar will dissolve quickly, sometimes i will add white chocolate melts to give a rich creamier texture.
great tip thanks for tuning in
We love trifle and homemade is the best. We aren't stuck following a recipe so we have heaps less sugar in it and it brings out the flavours so much better.
that's great! thanks for watching.
Loved it, we Brits also add Jelly in the Mix, i'm making one today with strawberries, Raspberries and Peaches ! BTW i use "ready made Custard" Greetings & thanks from London !
ah raspberries, peaches and strawberries sounds awesome. Yes I use jelly (jam) sometimes too. I switch up the ingredients often and many times use whats in season. One of our favourite desserts. Thanks for tuning in Mark.
@@themessycookbydale414 Funnily enough, he doesn't mean jam. Although many people do layer jam onto the cake before layering, when we say jelly in the UK, we mean a gelatine based dessert that is wobbly and gelatinous, like blancmange but translucent. We would have a distinct layer of jelly, sometimes mixed in with the sponge cake but sometimes separate. We might also have a layer of blancmange, cos we are mad that way 😄👍
But try it, you might like it. Thanks too for your recipe, my Grandma would approve 😁
@@pseudonayme7717 ah thanks for that. It sounds delicious.
It's good to see a cook making a proper trifle or tipsy cake. My mother was taught to cook by her aunt who had been a cook in gentleman's service. The cake in the trifle needs to be a fatless sponge to achieve the right consistency; in the UK we can buy trifle sponges, which are ideal. The traditional decorations are most frequently glace cherries, slivers of blanched almond stuck in like a hedgehog's spines, small pieces of angelica, tiny ratafia biscuits and a scattering of silver balls. A good trick is to beat an egg yolk or two (depending on size of trifle) into the Bird's custard to give it the richness and texture of the "from scratch" recipe. Allow the custard to cool slightly before whisking in the egg go avoid scrambling. In addition macaroons or similar are also added to the sponge layer. Usually a fortified wine such as sherry, Madeira or port is used to dampen the sponge layer and the sponges given a spread of raspberry jam. It is important to monitor the amount of liquid added so that the trifle doesn't become soggy. In my young, party going days I was always asked to bring a trifle which came in an outsized cut glass crystal bowl, left to me by a friend of my grandmother, which was always referred to as "the heirloom"! Berries are the favourite fruit element but canned pears, peaches or apricots can be used effectively with the addition of some of the juice.
wow thanks Mary I love this. Great ideas and tips. Thanks for watching.
I make one every Christmas. I start with a layer of jam roll and top it with a layer of sliced tinned peachs. Next I pour 3 genourous cups of Port and let that absorb in. Top that with double strengh Port Wine jelly and let it set in Refrigerater. Next a layer of custard and set.Refrigerate till about an hour before serving and top with double cream. Always a winner.
yum..thats sounds like a winner..thanks for sharing and thanks for tuning in
Mmmmmm That looks delish!!! I am going to attempt to make this for Christmas desert...my mother made it , just like this when we were young - minus the brandy. Cannot wait to make it and serve to my family. Thanks for posting this!!
thanks for tuning in..i hope you like it.
In olden days it wasn't made without alcohol for kids. Alcohol wasn't considered bad, specially in those amounts. My grandparents let me drink a small sherry as a child. All my grandmother's trifles were laced with alcohol.
there's so little alcohol I don't think it would be terrible for kids to try a serving. 😉
Well I saw your recipe in 20022 on Christmas Day and I enjoy watching you make your trifle your English trifle is very beautiful I make two different kind of trifle already and one is very similar to yours and I made one with chocolate so they look your one look really delicious thank you for sharing your recipe happy holiday
haha love it. Thanks for tuning in
This is my favorite dessert ever. I really enjoy making it for company.
Hi Catherine..we love it too. A great dessert to bring to a dinner party.What I love is that you can add any fruit and it turns out every time. Fail safe dessert. Thanks for tuning in.
This is how the Victorians made it .I make a Trifle every year Yummy ,I never understand why people use jelly it changes the experience completely , sometimes in put some evaporated milk with whole milk to make it creamy ,I roast almond chips and place between layers topped with Kiwi ,strawberries on top of the cream to make it look Christmasy sprinkle again with almonds or a Cadbury flake broken up with large pieces it has a different theme every year .Wonderful showing the real way to make a Trifle 👏👏👏🤷♀️
Hi Rosalie..that sounds yummy. Trifle can be so versatile..at the end of the day anything goes. Thanks for watching.
I make trifle the same as u not anyone else
I use cream sherry. I soak the pound cake in sherry then disperse the cake in layers too
I hope you enjoyed it..one of our favourite desserts. thanks for tuning in
I like trile its my favourite desert of all time well done you you do a great job of your trifle
Thanks Marcia..it's so yummy and so many different ways of putting it together. Thanks for watching
What a gut busting trifle ...... yummy
indeed Stephen..thanks for tuning in
Loved it ! Such a cool recipe.
My fav summer desert is and always will be the Strawberry Shortcake! Also like a cool lemon meringue pie! Or key lime pie. Fresh and tasty.
maybe strawberry short cake sometime soon!
wait, you got some too???!!!!! I thought I was the only one! WTF lol
Tim haha
@@timliboiron1619 I feel like there's a certain weekly route the meals travel too. I am just lucky to be on that route lol
I'll come and have some. That's what I call a trifle. I love the dish. Just subscribed to your channel. It's the first time I've come across it. Looking forward to seeing your other videos
Thanks Sandra. I appreciate your support. There are some really tried and true recipes on my channel. Recipes I've done for years. I hope you check them out as well.
Just as I make it every Christmas, with some added tips by you to make my life easier…🙏🙏🙏
that's great thanks for tuning in
Looks sooooo good. Thanks for the great idea.
Looks delicious! Thank you.
thanks for tuning in
Looks so Yum ! Real good recipe
I make my pudding from scratch every time, I agree with you it’s so much better. My family loves banana pudding. A little hint for a really stable whipped cream one tsp. of powdered milk to one cup of whipping cream. It really works.🙋🏼♀️💜
thanks for the tip Dorothy re the whipped cream I always have trouble with it destabilizing. thanks for tuning in
May I ask what and how do you make your publish from scratch. I have been wanting to make banana pudding from scratch.
Beautiful!! I like using Grand Marnier as the liquor when I make Trifle. I’m going to get some of that custard powder
Birds custard makes it so much easier. Have fun and enjoy. Grand Marnier..YES! Thanks for tuning in.
...So lovely...yum...I ❤ trifle....I, too have made it & E everyone always enjoyed this simple classic that can be done in such a variety of ways...Merry Christmas to you & all those who will enjoy your Trifle treat, too!🎉😊❤
from Auckland, NZ
thanks for tuning in and the happiest of holidays to you and your family.
That looks fire!!!!!Yum-Yum!!!!🤟😎👍❤💯
Instead of alcohol, I spread the slices of cake with the appropriate jam matched to the fruit in the trifle, for example if using say, peaches and apricots, I’d spread cake with apricot jam. or raspberry jam if using mixed red berries, and I always use raspberry jelly over the bottom cake layer and add some berries as well. Your recipe is gorgeous, thanks heaps! And thanks #Dorothy Nolan for hint on adding 1 tsp powdered milk to stabilise the whipped cream x
Hi Avie, The adding of powdered milk is a great tip. Thanks #Dorothy. I'm going to try the jelly it's sounds delicious. Thanks for tuning in
Thank you for sharing your recipe!
YES!! A trifle with more than one layer 🙌🏻
thanks for tuning in..it's so yummy too!
Svaka vam cast Desert je predivan.
Thank you. Hvala i tebi sve najbolje
I used half a cup of rum, it was amazing!
yum! thanks for tuning in
Very popular here in Australia along with Pavlova and Lamington cake 👌🏽😍
Hi to Australia..thanks so much for tuning in!
We usually put jelly in ours
Yes so it seems..what kind of jelly do you use? Can you send me the ingredients please I'd like to try that version. Thanks for watching
Best Trifle Recipe on RUclips👍
I make Birds custard in the microwave - it's very easy as cornflour dissolves very easily into milk, I just put all the custard powder and milk together at once cold, mix it, heat it on full for a couple of minutes or so, then take it out every 10-20 secs and keep stirring it, just not letting it boil over. It works so well and so quick and easy and doesn't stick/burn at the bottom of a pan.
sounds great good idea. Thanks for tuning in.
@@themessycookbydale414 I forgot to add that I use a whisk to stir it not a spoon :)
Look delicious.
thanks for tuning in
A lot of british households normally add layers of set layers of jelly/jello before adding the custard. But looks nice just the same.
so many variations to this recipe that's the beauty of it. Thanks for sharing and thanks for watching.
Wow very nice presentation
Thank you! Cheers!
Love this 💕
Wow that Was the shortest couple of hours of my life hehe this is amazing thank you Christmas pudding this year :)
thanks for watching...enjoy!
delicious
Merry Christmas.
Merry Christmas Jen all the best and thanks for tuning in
Love from India ❤️
tasted amazing. light and great for eating at 2am lol
Love from Saudi Arabia
If you can't find custard powder you can make a thick sauce using milk , cream , sugar, touch of yellow colour and add a milk and cornstarch mix stirring till it gets slightly thicker as pancake batter....let cool...
Great tip thanks so much and thanks for tuning in. happy holidays
In England it's most often made with Sherry not brandy
Good to know..I use whatever I have in the house. Thanks for watching.
As well as South Africa.😊
Boiling milk?
barely a low boil..while mixing to thicken it. thanks for tuning in
I like to soak my cake in a raspberry or port wine jelly.
that sounds delicious thanks for tuning in
does the custard have to be like what u made or a bit thicker
hi Linda...you can make the custard a little thicker although it should not be too thick, you want it to be creamy but not runny.. The consistency should be like a pudding.
🙋hi from Scotland hi thank you for sharing your trifle recipe I am a seventy year old woman and have made I trifle fir years but I don't understand why yours is called a English trifle
Hi Anne from Scotland..I've called it English trifle for years..I think it started out with a recipe I got from somewhere named "English Trifle" I changed up the recipe to my own liking and just never changed the name. thanks for tuning in
😘❤️
You forgot the beef sautéed with onions haha
Where's the jelly....? Looks good though...thanks
yes i guess the jelly is a thing..next time i prepare this I will find a recipe with jelly..thanks for watching
Eton mess make please
I made a trifle this year and it was a big flop. I will make this one and try the brandy, I don’t like the taste of sherry.
oh my that's too bad Ava...yes maybe the brandy will work for you..you can leave out the booze all together. Thanks for tuning in
And you definetly put a cup full of Sherry with some orange juice and let the cake soak it up
good tip thanks for watching.
Who got to lick the custard bowl?? *Raisrs hand*
English custard is egg yolks and cornflour and milk, we boiled milk then poured into bowl with eggs and cornflour , stir and return to pan to bring to boil . You’re so mean with brandy .
thanks for this. I'm mean with brandy?
Where is the meat?
the meat?
@themessycookbydale414 sorry it's a reference to friends. When Rachel makes a trifle and accidentally makes half trifle half shepherd's pie. 🤣. This trifle looks amazing btw.
@@emmayoung22 hahah i didn't get the reference right away..then by sheer coincidence saw the Friends episode the other day. hilarious. Thanks for watching.
The best custard is, to make it from scratch..
for sure but i believe this is a good alternative. thanks for watching
Alcohol is fine, Sherry is softer for flavour, but we make our custard from scratch , eggs, sugar and cream. Sorry ! 🇬🇧🥰
no don't be sorry this was just a time saving step..I've made my own custard from scratch as well. Always better from scratch. thanks for tuning in
Another trifle recipe advertising awful Birds artificial custard powder
Not English trifle. There is no jelly and most trifles don’t have alcohol in them. Too much custard and not enough double cream
I appreciate your comment but this is my version of English trifle and it's yummy. Thanks for watching.
Not an English trifle at all.
ok..thanks for the comment and thanks for tuning in. I guess you can say it's my variation of an English trifle. Delicious and so easy.
Very messy looking.
yes but delish..I am the "messy" cook afterall..haha thanks for tuning in.
@themessycookbydale414 Sorry, it's not about your cooking, just overall messy looking desert. Didn't mean to sound that way.
no worries I didn't take it wrong..it is a messy looking dessert..happy holidays@@Goodnews99457
What a mess
Gee thanks...hence the title of my channel. Thanks for tuning in.
U talk to much
thanks for watching..ya I talk a lot.