I think with this recipe it confirms that I am not a real foodie – at most I am a tourist foodie. Sometimes I go all out with expensive ingredients and do everything from scratch, but the reality is, that is exhausting to pull off every day. A real foodie would make trifle with ‘from scratch’ custard with farm fresh eggs, homemade pound cake (or at least some $10 cake from a patisserie) artisan jam and fresh raspberries. My recipe has Jello and Bird’s Custard Powder because that is how my mom makes it. I really don’t recommend substituting vanilla pudding mix. It would be way to sweet but that is up to you. This recipe is from my Grandma – Marjorie Potter, who was a war bride from England and came to Canada on the Queen Mary shortly after the end of World War II. There aren’t many recipes that have survived into modernity from my Grandma, who enjoyed her vegetable boiled until they were grey in fine English tradition, but this is one that has stood the test of time.
I considered not posting this recipe mainly because of the photos. They aren’t perfect. There is a bit of custard that went up the side a little bit and the Jello/raspberry mix didn’t settle evenly but if you have ever had trifle, that becomes moot when it goes in the bowl. You will have the distinct components but it is a bit of a mess in the bowl. This is homestyle trifle to be enjoyed with family and friends and it is unfit for a fancy restaurant – just how I like it.
Serves 8+ (or two gluttons over the course of a weekend)Ingredients 1 store bought pound cake 1/3 cup Harvey’s Bristol Cream (sherry) 1 small pkg (84 g) raspberry Jello 1 cup boiling water 2 1/2 cups frozen raspberries
1. Slice the cake and line the bottom of the trifle dish. Two layers of cake should be enough. You will use most of the cake. Now, eat the cake that doesn’t fit into the trifle bowl before anyone else gets to it. Drizzle the sherry evenly over the cake. If you like Harvey’s Bristol Cream, pour yourself a glass. 2. In a heat proof dish (I use a large Pyrex measuring cup), pour the 1 cup of boiling water over the Jello powder. Once it is dissolved completely, add the frozen berries and keep stirring them around until they are starting to just set. Pour the berry mixture over the cake and even it out. Put the trifle dish in the fridge for at least 2 hours. 3. In a large glass measuring bowl, mix the custard powder, sugar and whisk in the milk. Cook in the microwave on high for 6-8 minutes. Stir every two minutes but do not walk away from the microwave because when it is nearly done it goes quickly and it will boil over. It is a supreme pain in the rear to clean up custard in the microwave. When the custard comes to a boil it will be nice and thick and it is done. 4. Put a piece of plastic wrap right on the surface of the custard and leave it on the counter to cool for a half hour. While it cools, take the trifle dish out of the fridge so that it can get the chill off. If you put burning hot custard into a very cold bowl you will most assuredly crack your dish – I’ve seen it happen. Put the trifle dish in the fridge with the top lightly covered (not on the surface of the custard as before). 5. When whole dish is nice and cold, cover with freshly whipped cream and serve.
The prep time is spread out as you complete the layers. It is a good dessert to make for special occasions because of the flexibility with the preparations and the make-ahead aspect.7.6.716
This recipe, in my opinion, proves that I am only a tourist foodie and not a true foodie. While I occasionally go all out and make everything from scratch using pricey ingredients, the truth is that it is exhausting to do every day. A true gourmet would prepare a trifle using fresh raspberries, homemade pound cake (or at least a $10 cake from a patisserie), artisan jam, and “from scratch” custard made with farm-fresh eggs. I used Bird’s Custard Powder and Jello in my recipe because that’s how my mom makes it. I really don’t recommend substituting vanilla pudding mix. It’s entirely up to you, but that would be way too sweet. My grandmother, Marjorie Potter, shared this recipe with me. She immigrated to Canada on the Queen Mary as an English war bride soon after World War II. My grandmother loved her vegetables boiled until they were grey in the good English tradition. Not many of her recipes have made it into modern times, but this one has.
Considering the photos, I debated whether or not to post this recipe. They aren’t perfect. If you’ve ever had trifle, you know that the custard that went up the side a little bit and the uneven settling of the Jello/raspberry mixture are insignificant once it’s in the bowl. Although you will have the individual parts, the bowl is a little disorganized. This is a rustic trifle that is perfect for a casual gathering with loved ones and is definitely not appropriate for a fine dining establishment.
Serves 8 (or two gluttons over the course of a weekend) Ingredients: 1 pound cake from the store, 1/3 cup Harvey’s Bristol Cream (sherry), 1 small package (84 g) of raspberry Jello, 1 cup boiling water, and 2 1/2 cups frozen raspberries
The preparation time spreads out while you finish the layers. Because of the make-ahead feature and the flexibility of the preparations, this dessert is a great choice for special occasions. 7. 6. 716.
1. Cut the cake into slices and line the trifle dish’s bottom. Two layers of cake should be enough. You will use most of the cake. Eat the portion of the cake that isn’t fitting in the trifle bowl now, before anyone else does. Drizzle the sherry evenly over the cake. If you like Harvey’s Bristol Cream, pour yourself a glass. 2. Place the Jello powder in a heatproof dish (I use a large Pyrex measuring cup) and cover with 1 cup boiling water. Add the frozen berries and stir until they are just beginning to set, after it has completely dissolved. Evenly distribute the berry mixture over the cake. Refrigerate the trifle dish for a minimum of two hours. 3. Combine the sugar and custard powder in a sizable glass measuring bowl, then whisk in the milk. Cook in the microwave on high for 6-8 minutes. Stir every two minutes, but don’t leave the microwave unattended as the food cooks quickly and can boil over. Cleaning up custard from the microwave is an absolute pain in the ass. The custard will be nice and thick and done when it reaches a boil. 4. Place a piece of plastic wrap directly over the custard’s surface and let it cool for 30 minutes on the counter. Remove the trifle dish from the refrigerator to allow it to defrost while it cools. I’ve seen it happen: if you put scorching hot custard in a bowl that is extremely cold, your dish will definitely crack. Place a thin layer of foil over the top of the trifle dish and refrigerate (not on the custard’s surface as before). 5. Once the entire dish is chilled, top it with just-whipped cream and serve.
set? why would it need to set? either homemade or in an ambroisia box, it turns out beautifully. it just solidifies a tiny bit and turns out lovely.
Set? Since custard is a liquid, I don’t think it does. I must admit, I just buy a tub of decent stuff with bits of vanilla in it and pour it over so that it runs through the spaces between the cake pieces; if you’re making it from scratch, maybe use less milk.
Ambrosia is too runny, in my opinion, to be great right out of the can. After whipping up some double cream, which is fairly stiff, my MIL adds a tim of Ambrosia. Comes out great and tastes lovely.
Reminds me of my Mums trifle. She used Birds from a packet. We cut the trifle with a knife.
When I made my instant custard, it was fairly thick, but over night it turned to water, and the liquid flew everywhere as I picked up the trifle. it just wasnt custard any more. Maybe one cant use instant – ie, hot water . custard on a trifle, unless you plan to consume it right away? It doesn’t set and doesn’t change in any way. must be tipped off the top and placed directly into the sink. Ill stick to buying trifles in future. Too much trouble.
FAQ
How much custard powder for set custard?
How do you thicken birds custard for trifle?
Does birds custard powder thicken?
Can you thicken shop bought custard for trifle?