Thank you so much (The Wee Larder) for this lovely straightforward trifle recipe. Honestly, I had been trailing through loads of fancy "trifle" recipes which purported to be traditional. Only to find they were not - as they included items such as lemongrass, chocolate and even bananas, as main ingredients. Your trifle was exactly what I was looking for - especially the jelly and sponge base. This was the trifle I had enjoyed, savoured and have fond memories of, as a kid growing up in Newcastle years ago. Many thanks.
Thank you I am so glad you liked it, I really try to keep my Scottish recipes as close to the traditions as possible :-) I have fond memories of eating trifle this way, take care Angie :-) xx
This is how my mother made trifle, even with the fruit cocktail tin... with one exception which you will find a big help. Make Birds custard from the powder, a bit thicker than normal, and chill it for half an hour before topping the jelly with it. Using pouring custard has the problem that it will never set and you will always get this mess with the custard going everywhere. It is really worth making the effort in this case.
Sounds like a great tip, I think my Mum used the powder too. I'll have to ask her, will defo do another video with a thicker custard. Take Care, Angie x
My British Mum makes it exactly like you except she uses bird custard powder. Here’s her tip: When she is making the custard, she adds an extra tablespoon of custard powder to help the custard fully set. Perfectly layered servings for everyone! 🥰 love your channel and recipes ❤️ Thank you! Happy new Year 🎉 to you and your sweet family xo
My Scottish mom made it with Bird's custard, minus the sprinkles ; but, with cherries and almond slivers on top! Oh with a wee drop of brandy or whatever on hand ! I haven't had it in years! Your recipe looks so good!
I was wondering why all trifle recipes didn't have jelly in them, while I know nothing else. Then I saw your video and it made sense, my grandmother was Scottish, so I'm used to Scottish trifle 😂 THIS is trifle
Auw thats so lovely! I'm always so pleased when my recipes remind people of their family traditions. We also have another Typsy Laird trifle style dish in Scotland with just custard, sponge, a lot of booze, bananas or other fruit and some whipped cream with sliced almonds. The trifle with the jelly is the one I know from my childhood and is probably most popular. I hope you enjoy it, if you ever have any recipe requests drop me a line at info@angiemilne.com Take Care, Angie xx
We never had jelly in our trifles, though we enjoy those with jelly in just as much. Just soaked the trifle sponges(cake etc) sliced and spread with jam with the tinned fruit juice just as you did. My mum did use sherry too to soak the sponges, but as I never liked the taste, I had a separate one made😅.Plus my mum always used a little cooked apples in and amongst the the sponges and added fruit. That is always nice. Make Birds custard a bit thicker and leave to cool, not solid, and the custard makes nice trails down any gaps between the sponges, fruit and bowl sides. Sometimes I add a little of the cream into the custard. It sets more solid when cold and easier to spoon out. Then whipped cream on top of course. I love how there are so many variations with trifle making, even packet trifle which we used quite a bit when camping(and at home) in the 80's. Very interesting to hear and see the different versions. I love them all, apart from alcoholic ones.
@@theweelarder4020 what is the American equivalent to the jelly.my mother used to make this at xmas.i wish I would have got the recipe but she is gone.my father was from dumbarton.thanks from michigan
What a nice presentation! And very tasty too. Thank you. We used to make it for Christmas and dinner parties at home. They were often decorated with angelica cut into leaf shapes with halved glace cherries as the "flowers".
I always buy madeira cake for my trifles. My Mum used to put redcurrant jelly in with the sponge layer, which gives even more flavour. I have tried using cherries in the fruit layer and it works well too. Your custard just needs a quick cook in a saucepan as it should be able to "hold" itself, without being too firm. If you cook the custard a little, it makes it easier to put the cream on top. I always decorate the top with the same fruit that is inside, plus sliced almonds and sprinkles. I tried a pear trifle with green jelly once. The family has never forgiven me since! You cannot have Christmas without a beautiful trifle - just utterly unthinkable.
@@theweelarder4020 The Jubilee Platinum Pudding trifle was made by a lady called Jemma Melville and can be found on the BBC goodfood website. It has lemon swiss roll, amaretti biscuits, orange flavours, lemon flavours and is very spectacular, but a faff. It can also be hard to find some of the ingredients. It would be good for a golden wedding celebration. Very tasty too.
How fabulous this is basically how I make a trifle, with one exception we can’t get Chivers jelly over her in Australia, I use sponge fingers instead of cake. Thank you so much this has been a travel back in time to my kitchen in the UK when we first got married. Thanks so much for the nostalgia. Sandy 🎄
So beautiful! I wish we could get the good cherries here in the states. We can only get the flourescent red dyed cherries. I definitely want to give this recipe a go for Christmas. Have a great weekend and thanks for sharing your recipe.
Thanks Shannon its been a cold one here, I hope you had a nice weekend too! If you try wholefoods they might do the good ones there on mail delivery? :-) xx
@@theweelarder4020 oh thanks! I wondered if WF had them. I’ll have a look and see. Also, I seen your video for Barley Bannock. I have worked on a recipe for Beremeal Bannock for a year now. I posted a blog about it if you wanna try it out? Thought it would be neat to exchange recipes and compare.
I trickle my jelly through the trifle cake to look streaky and let set. I also trickle syrup from the fruit making sure it's moist not runny. Then I pour creamy custard and allow that to trickle although not as runny as the syrup, then top with cream or some other creamy mixture of your choice. This gives it an attractive appearance from outside and top with fruit. We only have strawberries in abundance at this time, but I mixed them with whatever is available.
This looks so yummy and easy! Can't wait to make it - it is February but I have a feeling I won't be able to wait until next Christmas to try this out! 😋
ha ha we always find an excuse to make one here too. I usually make seasonal variations in the Summer and Autumn. I have a few on my website if you need any more recipes. Angie x
Try soaking the stale cake in sweet sherry or madeira. Replace the mixed fruit with tinned raspberries and make up the jelly with the juices. Add crushed amaretti biscuits to the top........yum
I love love love Sherry trifle, never bother with the jelly though and always use fresh raspberries, way too decantant for anytime except Christmas and Easter, IMO! Ireland here.
At least the single cherry in fruit cocktail doesnt change - Considered luxurious ;) We found making up the jelly using the juice from the fruit cocktail (and any additional water), then pouring it on the dry fingers avoided the floating spongue issue you had.
Great video thanks! I wish I had watched it earlier as my recent first trifle was similar but I used Angel Delight ! , homemade sponge, jelly , mixed fruit and my own buttercream with birds custard and flake on top 👌 try eating that all yourself in a few days because as you know they don't freeze well !
Thank you its my most popular video, I would like to do a remake this Christmas using better filming but everyone seems to relate to it well because of its simplicity and hwo close it is to how our Grannies made it. x
Jelly wasn't included in trifle recipes until Bird's created their packet Instant Trifle. My Grandmother made trifle every Christmas and always followed her Scottish mother's recipe which definitely didn't have jelly in it. This is a modern trifle, really a traditional one..
It's traditional to my family traditions and yes they didn't use jelly going further into history but we did. I will make another video featuring this one. All the best, Angie Milne xx
I have a lovely trifle bowl, but when serving to a crowd, I’ve been making mine in a rectangular glass dish. You can still see all the layers, but it’s much easier to serve.
Thank you 🙏 so much for a straightforward recipe! Will follow this for Christmas day! One question please, could i use sponge fingers instead of stale sponge cake or swiss roll?
Hello there. This is very similar to post W W 2 trifle recipes.People were still in the mind set of being frugal with most things,and trifle was a celebration of jolly occasions.Not just in Scotland,but all over the U K. My question is this. what variations on this do you serve to your diabetic guests who cannot eat such an overload of sugar? Greetings from Wolverhampton in The West Midlands, England 🏴 xxxxxxx
This is how my mum and then myself have always made trifle. Except I tried something different. Black cherry jelly Sponge Chocolate custard Double cream or dream Topping Grated chocolate or flake. Having 6 girl's they love it because of the chocolate.
oh that sounds amazing! I did something similiar this Christmas on my blog for a cherry trifle with chocolate custard. Kids loved it! Me too lol! 6 girls ... wow what a blessing! All the best xxx
@@theweelarder4020 I've only just found you and that was by accident. I'm not very techno savvy. To be honest I only clicked to hear a Scottish accent again. My parents are dead now so only when I can afford to visit do I get to hear it again
@@sylviamcgeary3587 I'm glad you found the recipe videos. So sorry to hear of your loss, I miss my Granda's accent he was even more Scottish than me. He spoke the Doric really thick (Scots North East) I miss that. I'm glad you enjoy my accent. Take Care, Angie x
Thank you for your lovely trifle recipe, this is the way I have always done my trifles except my husband doesn’t like me putting in the jelly but that’s how I had it as a child plus nanny’s wee bit of sherry 😆but now days I use ginger ale sprinkled over the sponges!
Hello Hayley your very welcome, in the old fashioned typsy laird recipes (traditional scottish trifle) they didn't use jelly too so maybe he prefers the older version. Just sponge, booze (lots of) and custard. I don't use alcohol either and a drop of ginger ale sounds like a good idea. Enjoy your trifle and have a lovely Christmas. Angie xx
It is one of my favourite summer desserts. The technical problem with setting jelly like the way shown is the absorption of custard in rest of the layers. Cake should be well soaked as only then it would chill better in the refrigerator. You could set the jelly apart give it a good whisk after it has set or dice it to incorporate with fruits layer. I still feel that if custard is not that thick it goes till the deepest layer and the flavours gets mixed up completely, not like as shown where custard is coming separate and the other components separate. All the layers need to come together as same pudding. Topping can have cream or if you do not want to make it heavy then simply avoid the layer of cream and top the custard with your favourite toppings ranging from dried fruits to berries or chocolates. You can also avoid jam in sponge as that will make it way too sweet. So, calorie conscious can adjust the recipe to their liking.
If you make your own custard it might be firmer but we always made it like this not firm like a slice. Try making your own custard if you want it a bit thicker.
Just now found this recipe. I’m in the USA and not sure about what you call jelly. Is it like what I know as jello? This looks beautiful and delicious.
I think if you make homemade custard it should set well. The ready made stuff doesn't set and is a quick alternative. I hope it came out ok for you, Angie x
I reckon it's an excellent recepie...i would ya rather make box custard and let that be setting for 2 hours or so so it's firmer and when you layering it its be better and when serving it won't fall apart other... otherwise good on ya mate👍👍👍
Oh my goodness, I have been making a trifle similar to this for over 50 years as the same as my mother used to make. Her mother was of Scottish descent so this is obviously where the recipe came from. We make the sponge and keep it for a few days to get stale . I have to say about the jelly I've always used the red colors but one year I made it with the lime jelly (my favorite) and it was the worst trifle I made , it just didn't look right. I tip the fruit through between the cake, if I'm adding sherry I pour over some then , then the jelly and into the fridge, I make my own custard pour on top then later decorate however. Thank you from showing me where the recipe comes from.
Hi Cathy, Thanks for sharing your story thats so lovely to hear! I'm glad you enjoy trifle its definitely one of our family favourites here. Keep in touch, Angie x
@@janetblakey9099 Hi Janet, trifle perhaps originated in England but it is still a traditional family recipe in Scotland too and has been a part of Scottish traditions at Christmas for many generations in my family and many others I know. The typsy laird trifle is of Scottish origin though and I hope to make this soon which is a very basic boozey trifle. This trifle in the video is our fave though! All the best! Angie x
Chop up some gummy bears and add these to the jelly, for added texture, then set If using homemade custard. Make the birds custard ahead. Allow to cool. Using an ellectric hand beater, beat the custard until smooth and add into the triffle. Also, have you tried a chocolate pudding triffle or a strath boggy mist triffle (pear with ginger wine)?
I grew up in the 50's and my mother always added a little sherry to the cake layer. Like you I don't use alcohol purely because I don't like the flavour
ha ha yeah our trifles were pretty boozey even for the kids when we were wee lol! This is for my kids but if you want to you can add it to the sponge :-) Angie x
help please 😭 I just poured the jelly over the cake and tinned fruits - but it looks like the cake turned soggy (it absorbed a lot) is this supposed to be that way ? I'm panicking
My grandmother always spoke of her Scottish grandfather I wonder if his ma made this or a version of this for him…it’s so strange to see 1/3 Scottish dna in my ancestry and have no clue about the culture. This looked delicious thanks for sharing
This recipe is not exclusive to Scotland. I'm in England and my mother had been using this recipe since the 1940's, the only difference is she used proper custard and topped it with almonds and angelica instead of sprinkles which would get soggy.
Tip use a square dish Instead not over fill with custard or cream more easy to spoon out With out mess Plus I set the jelly in the fridge first then cut peace put over sponge this way does soak sponge too much Try Plus home made custard better it not too drip like the cartoon one try
@@theweelarder4020 yeah if Im remembering correctly my great grandfather came to the usa in the 1918 when he was 20 its always really fascinating what culture and traditions survived to modern day
Good grief - what a mess! You just need thicker custard so that it makes a solid layer, - then you'll be able to serve it from the dish to the bowl all in one piece. Either make it with birds custard powder but use a bit more powder than recommended on the label, or if you want to use ready made custard, mix it up with some cornflour disolved in milk and bring it to the boil so that it thickens.
Thanks for the tips, it actually came out really well in this recipe and was overfilled for photographic purposes. You could try not filling up the bowl so much. enjoy, Angie
Are you gonna eat it or hang it on the wall. It is a beautifully "MESSY" dessert not a work of art and she has made a great trifle. I am salivating just watching the clip. YUM😋
Custard should not be to thick. I use red and green jelly and sherrie. Bottom layer cake, fruit, jellie, custard. Second layer cake, fruit, jellie custard. Lastly cream. If you use two layers of cake that helps to absorb the thinner custard. I’m a South African and that’s how my morher and now me made it. My favourite desert.
Oh no not Jelly again authentic trifles do not use JELLY where the usage of it comes from who knows but it causes the real taste to come through YUK are there any without the sugary JELLY
A simple old Scottish typsy laird recipe doesn't use Jelly in the old old recipes but our folks and Granny always used jelly. My kids love jelly! Make it without jelly if you like it that way, take care, Angie x
Jelly wasn't included in trifle recipes until Bird's created their packet Instant Trifle. My Grandmother made trifle every Christmas and always followed her Scottish mother's recipe which definitely didn't have jelly in it. This is a modern trifle, really a traditional one..
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
Thank you so much (The Wee Larder) for this lovely straightforward trifle recipe. Honestly, I had been trailing through loads of fancy "trifle" recipes which purported to be traditional. Only to find they were not - as they included items such as lemongrass, chocolate and even bananas, as main ingredients. Your trifle was exactly what I was looking for - especially the jelly and sponge base. This was the trifle I had enjoyed, savoured and have fond memories of, as a kid growing up in Newcastle years ago. Many thanks.
Thank you I am so glad you liked it, I really try to keep my Scottish recipes as close to the traditions as possible :-) I have fond memories of eating trifle this way, take care Angie :-) xx
@@theweelarder4020 l
This is how my mother made trifle, even with the fruit cocktail tin... with one exception which you will find a big help. Make Birds custard from the powder, a bit thicker than normal, and chill it for half an hour before topping the jelly with it. Using pouring custard has the problem that it will never set and you will always get this mess with the custard going everywhere. It is really worth making the effort in this case.
Sounds like a great tip, I think my Mum used the powder too. I'll have to ask her, will defo do another video with a thicker custard. Take Care, Angie x
Same as my mum's
I LOVE your attitude.....It's VERY refreshing.....No Snob in you......
Thanks for the great recipe...
Thank you for your kind comment x
My British Mum makes it exactly like you except she uses bird custard powder. Here’s her tip: When she is making the custard, she adds an extra tablespoon of custard powder to help the custard fully set.
Perfectly layered servings for everyone! 🥰 love your channel and recipes ❤️ Thank you! Happy new Year 🎉 to you and your sweet family xo
My Scottish mom made it with Bird's custard, minus the sprinkles ; but, with cherries and almond slivers on top! Oh with a wee drop of brandy or whatever on hand ! I haven't had it in years! Your recipe looks so good!
Thank you , Angie x
Same way as grandmother made, can't beat this traditional english triffle,
auw thats lovely to hear thanks, Angie x
I was wondering why all trifle recipes didn't have jelly in them, while I know nothing else. Then I saw your video and it made sense, my grandmother was Scottish, so I'm used to Scottish trifle 😂 THIS is trifle
Auw thats so lovely! I'm always so pleased when my recipes remind people of their family traditions. We also have another Typsy Laird trifle style dish in Scotland with just custard, sponge, a lot of booze, bananas or other fruit and some whipped cream with sliced almonds. The trifle with the jelly is the one I know from my childhood and is probably most popular. I hope you enjoy it, if you ever have any recipe requests drop me a line at info@angiemilne.com Take Care, Angie xx
My grandmother was Irish and use jelly in her trifle.
We never had jelly in our trifles, though we enjoy those with jelly in just as much. Just soaked the trifle sponges(cake etc) sliced and spread with jam with the tinned fruit juice just as you did. My mum did use sherry too to soak the sponges, but as I never liked the taste, I had a separate one made😅.Plus my mum always used a little cooked apples in and amongst the the sponges and added fruit. That is always nice. Make Birds custard a bit thicker and leave to cool, not solid, and the custard makes nice trails down any gaps between the sponges, fruit and bowl sides. Sometimes I add a little of the cream into the custard. It sets more solid when cold and easier to spoon out. Then whipped cream on top of course. I love how there are so many variations with trifle making, even packet trifle which we used quite a bit when camping(and at home) in the 80's. Very interesting to hear and see the different versions. I love them all, apart from alcoholic ones.
Our trifle too!
Respectful comment: As an American, I could listen to you speak all day!
auw thank you xx
Brilliant fruit custard must say 1 of the best origional ones Thanks
I will definitely be making this! Thank you! Happy New Year from Alberta, Canada!!
Thanks Sandra, a Happy New Year to you too, all the best, Angie x
My mum always used tinned pineapple, so that's the way I always make it too. Love trifle.
oh yummy I bet that works really well, banana is also another traditional favourite from the 80's :-)
We used a tin of black cherries and fresh sliced banana :)
@@jgfreer8322 That sounds delicious I might give that a try sometime :-) Thanks for sharing I hope it was delicious, Angie :-) x
@@theweelarder4020 Lol .. well my family like it, at least 😁👍🏻
@@theweelarder4020 what is the American equivalent to the jelly.my mother used to make this at xmas.i wish I would have got the recipe but she is gone.my father was from dumbarton.thanks from michigan
Very hands on..Love it!
What a nice presentation! And very tasty too. Thank you. We used to make it for Christmas and dinner parties at home. They were often decorated with angelica cut into leaf shapes with halved glace cherries as the "flowers".
Thank you x
I always buy madeira cake for my trifles. My Mum used to put redcurrant jelly in with the sponge layer, which gives even more flavour. I have tried using cherries in the fruit layer and it works well too. Your custard just needs a quick cook in a saucepan as it should be able to "hold" itself, without being too firm. If you cook the custard a little, it makes it easier to put the cream on top. I always decorate the top with the same fruit that is inside, plus sliced almonds and sprinkles. I tried a pear trifle with green jelly once. The family has never forgiven me since! You cannot have Christmas without a beautiful trifle - just utterly unthinkable.
I also did the jubilee trifle for the Queen. It tasted wonderful but was an enormous faff.
Sounds interesting what was it made of I've never tried it. Angie x
@@theweelarder4020 The Jubilee Platinum Pudding trifle was made by a lady called Jemma Melville and can be found on the BBC goodfood website. It has lemon swiss roll, amaretti biscuits, orange flavours, lemon flavours and is very spectacular, but a faff. It can also be hard to find some of the ingredients. It would be good for a golden wedding celebration. Very tasty too.
A brilliant trifle well explained ..... thank you!
Thank you for this recipe!! Just like my mother made it but could not remember all of it.
Thats lovely to hear I am so pleased you enjoyed it, all the best! Angie x
Look lovely, great easy to follow. Just make mine & put jelly in the fridge to set & will do the remainder later.
Great I hope it came out well :-) Angie x
How beautiful and delicious looking! I will try your recipe for a family occasion! Thank you!! Greetings from Sweden 🇸🇪
Thank you I hope you enjoy it, Take Care, Angie x
How fabulous this is basically how I make a trifle, with one exception we can’t get Chivers jelly over her in Australia, I use sponge fingers instead of cake. Thank you so much this has been a travel back in time to my kitchen in the UK when we first got married. Thanks so much for the nostalgia. Sandy 🎄
So beautiful! I wish we could get the good cherries here in the states. We can only get the flourescent red dyed cherries. I definitely want to give this recipe a go for Christmas. Have a great weekend and thanks for sharing your recipe.
Thanks Shannon its been a cold one here, I hope you had a nice weekend too! If you try wholefoods they might do the good ones there on mail delivery? :-) xx
@@theweelarder4020 oh thanks! I wondered if WF had them. I’ll have a look and see. Also, I seen your video for Barley Bannock. I have worked on a recipe for Beremeal Bannock for a year now. I posted a blog about it if you wanna try it out? Thought it would be neat to exchange recipes and compare.
Hi Shannon - I hope you found your cherries! We had same problem so used canned black cherries (with sliced banana) and it became a family favourite
@@jgfreer8322 thank you! I found a recipe to make them. I never thought about using black cherries, great idea.
Try frozen black sweet cherries, and thaw out what you need.
That looks soooo good !!!
Thank you Candace x
Yum!!! It looks delicious! I'm going to give this recipe a try 😋 👍🙂
Thank you I hope you enjoy your trifle. Take Care, Angie x
Thank you for the recipe, it's so long since I had trifle i'd forgotten how to make it. I might try it foe xmas.
Thank you I hope you enjoy it at Christmas time, its great to make ahead of time too :-) x
I trickle my jelly through the trifle cake to look streaky and let set. I also trickle syrup from the fruit making sure it's moist not runny. Then I pour creamy custard and allow that to trickle although not as runny as the syrup, then top with cream or some other creamy mixture of your choice. This gives it an attractive appearance from outside and top with fruit. We only have strawberries in abundance at this time, but I mixed them with whatever is available.
oh that sounds lovely, thanks for sharing your tips. Where are you from? Angie x
Tena koe e kare, Greetings dear friend. From New Zealand.
This looks so yummy and easy! Can't wait to make it - it is February but I have a feeling I won't be able to wait until next Christmas to try this out! 😋
ha ha we always find an excuse to make one here too. I usually make seasonal variations in the Summer and Autumn. I have a few on my website if you need any more recipes. Angie x
Perfect exactly what I was looking for
Wonderful have a lovely Christmas! Angie x
Try soaking the stale cake in sweet sherry or madeira. Replace the mixed fruit with tinned raspberries and make up the jelly with the juices. Add crushed amaretti biscuits to the top........yum
Sounds delicious! I would love to try the tinned raspberries. thanks for the tips x
Thank you for sharing ❤
Your very welcome I hope you enjoy it, Angie x
Delicious thank you
Thank you x
I love your recipe! You’re adorable! From Ohio in America 😊🇺🇸
Thank you Jessie! Good to hear from you. Keep in touch, Angie x
I love love love Sherry trifle, never bother with the jelly though and always use fresh raspberries, way too decantant for anytime except Christmas and Easter, IMO! Ireland here.
Thanks Smiley x
BRILLIANT thanks for showing how to i make mine the very same ....
Thank you x
At least the single cherry in fruit cocktail doesnt change - Considered luxurious ;) We found making up the jelly using the juice from the fruit cocktail (and any additional water), then pouring it on the dry fingers avoided the floating spongue issue you had.
Great video thanks! I wish I had watched it earlier as my recent first trifle was similar but I used Angel Delight ! , homemade sponge, jelly , mixed fruit and my own buttercream with birds custard and flake on top 👌 try eating that all yourself in a few days because as you know they don't freeze well !
Love the video and the recipe!
Thank you I'm very pleased you enjoyed this one, its quite an old video and I hope to do a remake soon! Angie x
Mmmm this looks really good Wee Larder
Thank you its my most popular video, I would like to do a remake this Christmas using better filming but everyone seems to relate to it well because of its simplicity and hwo close it is to how our Grannies made it. x
Jelly wasn't included in trifle recipes until Bird's created their packet Instant Trifle. My Grandmother made trifle every Christmas and always followed her Scottish mother's recipe which definitely didn't have jelly in it. This is a modern trifle, really a traditional one..
It's traditional to my family traditions and yes they didn't use jelly going further into history but we did. I will make another video featuring this one. All the best, Angie Milne xx
I have a lovely trifle bowl, but when serving to a crowd, I’ve been making mine in a rectangular glass dish. You can still see all the layers, but it’s much easier to serve.
Nice!🇦🇺🐊🦘
Thank you Edward xx
After I've finished with the custard I clean it up myself with a spoon, if you know what I mean. Yummy!
Looks good
Thank you Miriam :-)
Thank you 🙏 so much for a straightforward recipe! Will follow this for Christmas day! One question please, could i use sponge fingers instead of stale sponge cake or swiss roll?
Hi Robbie, Yes you definitely could use sponge fingers. Enjoy your trifle and have a lovely Chrismas :-) xx Angie
Hello there. This is very similar to post W W 2 trifle recipes.People were still in the mind set of being frugal with most things,and trifle was a celebration of jolly occasions.Not just in Scotland,but all over the U K. My question is this. what variations on this do you serve to your diabetic guests who cannot eat such an overload of sugar? Greetings from Wolverhampton in The West Midlands, England 🏴 xxxxxxx
@@joclothier5536 perhaps a sugar free trifle sponge and some sugar free jam and jelly
Wonderful video ❤
Thank you 🤗
That looks really good! Thanks for sharing.
Your welcome x
This is how my mum and then myself have always made trifle. Except I tried something different.
Black cherry jelly
Sponge
Chocolate custard
Double cream or dream Topping
Grated chocolate or flake.
Having 6 girl's they love it because of the chocolate.
oh that sounds amazing! I did something similiar this Christmas on my blog for a cherry trifle with chocolate custard. Kids loved it! Me too lol! 6 girls ... wow what a blessing! All the best xxx
@@theweelarder4020 I've only just found you and that was by accident. I'm not very techno savvy. To be honest I only clicked to hear a Scottish accent again. My parents are dead now so only when I can afford to visit do I get to hear it again
@@sylviamcgeary3587 I'm glad you found the recipe videos. So sorry to hear of your loss, I miss my Granda's accent he was even more Scottish than me. He spoke the Doric really thick (Scots North East) I miss that. I'm glad you enjoy my accent. Take Care, Angie x
That is❤ so beautiful
Yyyuuummmmyyyyy😋
Thank you x
Omg tyvm x
Thank you :-)
@@theweelarder4020 Thank you for the recipe, it's so long since I had trifle i'd forgotten how to make it. I might try it foe xmas.
Photo on front of utube clip is a work of art.
Thanks lovely Robyn and a Happy New Year to you x
Superb 👌🏻
Thank you very much :-) Angie x
today is trifle day will be making individual serving trifle cups :)
oh lovely thats a great idea, Angie :-) x
Thank you for your lovely trifle recipe, this is the way I have always done my trifles except my husband doesn’t like me putting in the jelly but that’s how I had it as a child plus nanny’s wee bit of sherry 😆but now days I use ginger ale sprinkled over the sponges!
Hello Hayley your very welcome, in the old fashioned typsy laird recipes (traditional scottish trifle) they didn't use jelly too so maybe he prefers the older version. Just sponge, booze (lots of) and custard. I don't use alcohol either and a drop of ginger ale sounds like a good idea. Enjoy your trifle and have a lovely Christmas. Angie xx
I like a bit of ruby port in my trifle,
Sounds lovely x
It is one of my favourite summer desserts. The technical problem with setting jelly like the way shown is the absorption of custard in rest of the layers. Cake should be well soaked as only then it would chill better in the refrigerator. You could set the jelly apart give it a good whisk after it has set or dice it to incorporate with fruits layer. I still feel that if custard is not that thick it goes till the deepest layer and the flavours gets mixed up completely, not like as shown where custard is coming separate and the other components separate. All the layers need to come together as same pudding. Topping can have cream or if you do not want to make it heavy then simply avoid the layer of cream and top the custard with your favourite toppings ranging from dried fruits to berries or chocolates. You can also avoid jam in sponge as that will make it way too sweet. So, calorie conscious can adjust the recipe to their liking.
Is your jelly the same as our jello here in America
Hello, yes I believe it is the same as your Jello. Enjoy! Angie x
Sorry but isn't the custard supposed to be firm ?
If you make your own custard it might be firmer but we always made it like this not firm like a slice. Try making your own custard if you want it a bit thicker.
Del Monte, mexican producto, custard in mexico is also a very very old tradition
Nom nom!
thank you xx
Just now found this recipe. I’m in the USA and not sure about what you call jelly. Is it like what I know as jello? This looks beautiful and delicious.
Yes jello
Hello Pamela, I believe Jello is the same as our jelly. You can use whatever flavour you wish. Enjoy, Angie x
It looks lovely but I’d prefer my custard to be a bit firmer, so would probably make my own
This is why im here. I made one at xmas and the custard I use didn't set at all. Wettest trifle I've ever had. Not sure how to set the custard haha
I think if you make homemade custard it should set well. The ready made stuff doesn't set and is a quick alternative. I hope it came out ok for you, Angie x
Yum yum yum. Iuv this lots.... Xx
Thank You and a Happy New Year to you! Take Care, Angie x
I reckon it's an excellent recepie...i would ya rather make box custard and let that be setting for 2 hours or so so it's firmer and when you layering it its be better and when serving it won't fall apart other... otherwise good on ya mate👍👍👍
Thank you Justin, I think I will definitely try making my own custard next time, totally agree, take care, Angie x
Can I use Jello?
Yes, it's really the same thing.
Yes I believe they are the same thing :-) I hope it turns out well. Enjoy, Angie x
I use two layers of fruits and sponge cake , on the top jelly then custard and finally cream.b
Sounds lovely great idea! x
mmm magic x
Thank you :-)
Oh my goodness, I have been making a trifle similar to this for over 50 years as the same as my mother used to make. Her mother was of Scottish descent so this is obviously where the recipe came from. We make the sponge and keep it for a few days to get stale . I have to say about the jelly I've always used the red colors but one year I made it with the lime jelly (my favorite) and it was the worst trifle I made , it just didn't look right. I tip the fruit through between the cake, if I'm adding sherry I pour over some then , then the jelly and into the fridge, I make my own custard pour on top then later decorate however. Thank you from showing me where the recipe comes from.
Hi Cathy, Thanks for sharing your story thats so lovely to hear! I'm glad you enjoy trifle its definitely one of our family favourites here. Keep in touch, Angie x
Trifle is English origin
@@janetblakey9099 Hi Janet, trifle perhaps originated in England but it is still a traditional family recipe in Scotland too and has been a part of Scottish traditions at Christmas for many generations in my family and many others I know. The typsy laird trifle is of Scottish origin though and I hope to make this soon which is a very basic boozey trifle. This trifle in the video is our fave though! All the best! Angie x
Chop up some gummy bears and add these to the jelly, for added texture, then set
If using homemade custard. Make the birds custard ahead. Allow to cool. Using an ellectric hand beater, beat the custard until smooth and add into the triffle.
Also, have you tried a chocolate pudding triffle or a strath boggy mist triffle (pear with ginger wine)?
I grew up in the 50's and my mother always added a little sherry to the cake layer. Like you I don't use alcohol purely because I don't like the flavour
My husbands Granny always used some sherry too. Lovely x
My mum used frozen raspberries, gave a tang. And no jelly, but everybody’s Mum would make it differently.
Sounds lovely I might try that sometime x
Where's the Liquor?🤔 Mum had Liquor in the Adults Batch.😜😂🤷
ha ha yeah our trifles were pretty boozey even for the kids when we were wee lol! This is for my kids but if you want to you can add it to the sponge :-) Angie x
I don’t understand jam in trifle. It’s already a sweet dessert. I don’t add it and never will.
Thanks for the video
Your welcome Abi x
help please 😭 I just poured the jelly over the cake and tinned fruits - but it looks like the cake turned soggy (it absorbed a lot) is this supposed to be that way ? I'm panicking
Hello, don't worry it'll turn out ok once the jelly is all set. Hope it came out ok for you! Merry Christmas xx
My grandmother always spoke of her Scottish grandfather I wonder if his ma made this or a version of this for him…it’s so strange to see 1/3 Scottish dna in my ancestry and have no clue about the culture. This looked delicious thanks for sharing
This recipe is not exclusive to Scotland. I'm in England and my mother had been using this recipe since the 1940's, the only difference is she used proper custard and topped it with almonds and angelica instead of sprinkles which would get soggy.
Thanks Jim x
Tip use a square dish Instead not over fill with custard or cream more easy to spoon out
With out mess
Plus I set the jelly in the fridge first then cut peace put over sponge this way does soak sponge too much
Try
Plus home made custard better it not too drip like the cartoon one try
Thanks for all the tips Connor, have a lovely New Year! Take Care, Angie x
I want my custard a little thicker not runny
The custard needs to set for this not to be such a mess.
Its ready made custard and si rubbish at setting. Next time I will try home made custard, think this video needs a remake its ancient. Thanks Angie x
Dislike jam on sponge sprinkl sherry instead jelly ok..fruit salad..prefer sugar free home made custard love cream decorations you did thks
Your welcome thank you, Angie x
Huh finally figured out why my family's Christmas trifle always has jello
lol! Is your family Scottish? Angie x
@@theweelarder4020 yeah if Im remembering correctly my great grandfather came to the usa in the 1918 when he was 20 its always really fascinating what culture and traditions survived to modern day
Good grief - what a mess! You just need thicker custard so that it makes a solid layer, - then you'll be able to serve it from the dish to the bowl all in one piece. Either make it with birds custard powder but use a bit more powder than recommended on the label, or if you want to use ready made custard, mix it up with some cornflour disolved in milk and bring it to the boil so that it thickens.
Thanks for the tips, it actually came out really well in this recipe and was overfilled for photographic purposes. You could try not filling up the bowl so much. enjoy, Angie
Helpful tips but no need to be so brutal "what a mess".
Are you gonna eat it or hang it on the wall. It is a beautifully "MESSY" dessert not a work of art
and she has made a great trifle. I am salivating just watching the clip. YUM😋
Custard should not be to thick. I use red and green jelly and sherrie. Bottom layer cake, fruit, jellie, custard. Second layer cake, fruit, jellie custard. Lastly cream. If you use two layers of cake that helps to absorb the thinner custard. I’m a South African and that’s how my morher and now me made it. My favourite desert.
That looks delicious!
You’re beautiful.
thank you x
Custard way too funny,should be like blamage sets.
Why all the talk? just get to the point
Oh no not Jelly again authentic trifles do not use JELLY where the usage of it comes from who knows but it causes the real taste to come through YUK are there any without the sugary JELLY
A simple old Scottish typsy laird recipe doesn't use Jelly in the old old recipes but our folks and Granny always used jelly. My kids love jelly! Make it without jelly if you like it that way, take care, Angie x
Trifle without jelly - absurd!
Jelly wasn't included in trifle recipes until Bird's created their packet Instant Trifle. My Grandmother made trifle every Christmas and always followed her Scottish mother's recipe which definitely didn't have jelly in it. This is a modern trifle, really a traditional one..
Meant to say, "NOT really a traditional one" obviously!
Meant to say, "NOT really a traditional one" obviously!