On Aug 19, 5:23*pm, Rusty Hinge 2
wrote:
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from Judith in France contains these words:

Proper trifle please.

I don't do proper trifle, but it goes thusly:

Break-up some dry sponge in the bottom of a deeply cut lead-crystal bowl.

Molish a jelly double-strength, then add about half the jelly's volume
of cream sherry. (Don't skimp - British 'sherry' WILL NOT DO.

Pour jelly over the sponge and allow to set. (You can have a layer of
jam in the very bottom, if desired. Suggest strawberry is best.)

Molish an egg custard, and pour it ver the jelly before it (the custard)
sets, but not so that it is hot enough to destroy your best lead crystal
bowl.

Leave to set, and cool.

Cover with whipped double cream.

Note: REAL trifle doesn't contain fruit salad.

Also note:

My version does...

... and mosht of it pre-schteeped in schnappsh, or calvadosh, or shimilar..

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
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I am having friends round on Sunday for a BBQ we will be 46 adults and
5 children, (A friend who is a restauranter is catering it, I am not
brave enough). I will add to his puddings by making some bowls of
Rosty's English Trifle, I will let you know how it goes down.

Judith

The message

from Judith in France contains these words:

I am having friends round on Sunday for a BBQ we will be 46 adults and
5 children, (A friend who is a restauranter is catering it, I am not
brave enough). I will add to his puddings by making some bowls of
Rosty's English Trifle, I will let you know how it goes down.

Hum. Try a bowl of Rustyspecial TAAAW:

A generous dollop of decent strawberry jam in the bottom of an
attractive glass bowl - but not too thick glass.

Crumble some dry sponge (or sponge fingers) into the bottom to a depth
of about 2½". (Inessential refinement - warm the bowl in a basin of hot
water so the jam soaks into the bottom of the sponge.)

Make-up enough double-strength strawberry jelly to fill the bowl to a
bit above the top of the sponge, add half its volume of (real) cream
sherry and while still hot, gently run it into the sponge, so as not to
disturb it too much.

Leave to set. (This is important!)

Make some more jelly, whichever flavour appeals, to fill up to about one
third the height of the bowl. Make the jelly double-strength, using any
fruit syrup you have spare - from tinned peaches, pineapple &c., or from
cooked fresh fruit.

Place the bowl in a basin of very cold water.

Prepare enough fruit (thinly-sliced apple, peach slices, pineapple
chunks Etc.) to completely cover the sponge, mix with the jelly, and
when it is cool enough, gently ladle it all in.

Allow to set.

Make a pint (or more, depending on the size of the bowl) of
cornflour-type custard so that it will set like blancmange. Pour over
jelly/fruit mix and allow to cool.

Cover this with a thick layer of whipped cream, and top it with
'tombstones' (upright blanched half almonds - not flaked) and tinned
morello cherries. (My version calls for them to be separated from their
juice and steeped in dark rum. The juice can be added to the leftover
rum and enjoyed as Cook's perks.)

This used to be a Rusty Household Chrimbletreat, mainly because egg
custard is UAB.¹³³

¹³³ Sheddism: Ugh! Arggh! Bleaugh!

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
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