Brandy, sherry, or rum trifle.

October 13, 8:15 PMPasco County Food ExaminerSusan Slade

Previous Next

2 comments Print Email RSS Subscribe

Subscribe

Get alerts when there is a new article from the Pasco County Food Examiner. Read Examiner.com's terms of use.

Email Address   Include other special offers from Examiner.com Terms of Use

What a gorgeous dessert and not just because it is English. I may be a little biased but all my friends ask me to make it whenever they are visiting.

1 regular or sugar free packet of jello.

1 packet of Bird's custard mix or 1 and a half ounces of the powder if in a can.

1 pint of milk.

2 ounces of sugar or use a sugar substitute for diabetics.

1 packet of Lady fingers, sponge cake, or pound cake.

1 can of fruit cocktail. Again use the no sugar added for diabetics.

3 tablespoons of whichever alcohol you like.

Cool whip, double cream, or canned whipped cream.

Decorations for top.

In a large serving bowl, put the lady fingers or cake across the bottom and up the sides of the bowl. Gradually pour the alcohol over the cake so it soaks into it. Make the jello in a Pyrex bowl using a little less water than the directions. Add the drained fruit cocktail to it. When slightly cooled pour this over the cake base and put it in the refrigerator until set.

Next make the Bird's custard as per the instructions, making sure to stir the custard so that it doesn't stick or burn. To cool my custard down quickly. I normally put the saucepan into cold water and keep stirring it, making sure that no water gets into the saucepan. Once it is almost cold, but not quite, get out the bowl from the fridge and gradually pour the custard over the now set jello. Smooth the top of it and then put the dessert back in the fridge until the custard is solid.

If using double cream beat it firmly until the liquid form peaks. If using cool whip or canned whipped cream put on top of the custard. The final decorations I will leave up to you. I love to put glace cherries and half walnuts on the top of mine but grated chocolate is amazing. If you use strawberry jello then use fresh slices of strawberry to decorate and the same goes for raspberries. The sky is the limit.

I used to make this every Sunday for the family when I lived in England but now I only make it on special occasion for friends. You can buy the Bird's custard powder in the Sweetbay supermarket on the corner of Rowen Road and S.R.54. If you want double cream you may have to go to one of the English stores in the area. I sometimes use the whipping cream from Super Wal-Mart and that works great too.

For photographs of this dessert check out my most recent trifle recipe.