The whole Northern Hemisphere Christmas theme just really doesn’t make sense when we try and replicate it down here. I mean, do we really need a stinking hot turkey on a stinking hot day? Why must we swelter and try and stuff ourselves with heavy rich Christmas Pudding? Ok, so not everyone tries to do this, and I’m a big fan of seafood platter entree on Chrissy day. I will however demand that, next to my beloved Pavlova[1], is a trifle in all it’s stodgy podgy creamy glory.
English Trifle with Rasberries and Sugared Nuts
My Narnie (grandmother) made awesome trifles. All 30+ plus of us grandkids loved them. Perhaps the sherry was her secret weapon in ensuring we all piped down for the afternoon after our massive hangi[2] feast and sugar highs? ;)
When we lived in the UK I relished the thought of making a trifle in it’s correct setting. It had to be a traditional English trifle too, no jelly crystals and Edmonds[3] custard powder for me!
I searched Google and came across this recipe developed for the Great British Menu by chef Galton Blackiston, owner of Morston Hall, an 18th century brick-and-flint manor house which he restored and transformed into a hotel and restaurant in 1991. That sounded traditional English enough for me!
English trifle with a sorbet of Norfolk raspberries and sugared nuts
Original recipe can be found on BBC - Food - Recipes
I have made this trifle twice now and it is not a recipe for the fainthearted. Here are all the components that make this delectable dessert:
Sponge – handmade of course (but I always cheat and buy it or use sponge fingers)
Sugar syrup – made with sparkling rosé wine!
Raspberry sorbet – to serve with the trifle, not actually in it. I’ve never bothered to make it because I don’t have an icecream machine!
Straining the raspberries
Rosé and Raspberry jelly – again made with sparkling rosé wine and fresh raspberries
English custard – made from scratch and flavoured with heavenly (and expensive) vanilla bean
Sugared nuts – pinenuts, almonds, hazlenuts and pecans candied with icing sugar and Grand Marnier (yum!)
Nuts, icing sugar and Grand Marnier
A trifle wouldn’t be a trifle of course without generous amounts of Marsala, raspberry jam and whipped cream!
It is all put together like this:
- Sponge, soaked in Marsala
- Spread with jam
- Spoon over rosé and raspberry jelly
- Pour on the custard
- Top with lashings of whipped cream
- Sprinkle with chopped sugared nuts
Drooling yet?
It’s not an easy recipe, but it’s an experience, it’s fun and my God it is to die for!
My top 5 tips for not stuffing it up
- Buy the sponge, but buy good quality, and save yourself a step
- The recipe calls for leaf gelatine which is not easy to find. It is also not easy to know what ‘strength’ it is, so err on the side of caution and use less rather than more. A slightly sloppy jelly is better than one that is like rubber.
- Don’t over boil the raspberries or the rosé syrup or you will reduce it by too much. You want more liquid than less so that your trifle is nice and moist. If you get caught out, just add more rosé from the bottle (if you haven’t drunk it all ;))
- Don’t skimp on the quality of the ingredients. If you’re going to go through the trouble of making this awesome trifle, you want it to taste awesome too!
- Don’t try and make it all on the day you are going to eat it. The nuts can be done in advance and kept in an airtight container. Make the jelly and custard and once cool assemble the trifle and leave overnight for all the flavours to meld together. Add the nuts just before serving or they will go soggy!
If you attempt it, good luck! It is a truly delicious trifle.
Laney
1 A controversial meringue based dessert invented in NZ or Australia (depending on which side of the Tasman you stand on ;))
2 Big feast of meat and vege cooked in a Maori underground oven
3 Famous NZ producer of baking ingredients and the much loved Edmonds Cook Book
I’m linking up with Kate from Puddles and Gumboots where you’ll find lots of other great ideas for making Magical Christmas Memories
Oh yum that sounds delicious, though I must say, I will never attempt to make it I’m sorry! I’m terrible at stuffing up desserts at the best of times, so I know I’d only destroy this one (my family would eat it anyway, they’re used to my kitchen disasters.)
I agree that Christmas HAS to have pav and trifle. No hot roast lunch for me (well, it would be lovely if my mum cooked it. Again, something I’d destroy.) but a good supply of food that can be nibbled and munched on all day. A nice antipasto platter, good ol’ chips and dip (as requested by the lad) and maybe a big fat juicy ham. Nom!
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I’m definitely with you on the juicy ham! I love the all day snacking too ;)
That looks and sounds delicious!
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It is amazingly delicious! I’m so glad I made two last time because there was lots left over for breakfast! One is big enough if you are serving other desserts too.
Awesome recipe Laney!
We don’t do a baked dinner/lucnh here either, it is usually a seafood feast. We usually have roast meat too but it is always cooled. To bloody hot here in Central QLD to be sitting down to a roast dinner at Christmas.
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Thanks Amy! I’ve made it twice now and it is so worth the effort. I love ham off the bone at Christmas and lovely seafood and salads. Yum!
Thanks for this! Trifle is my husbands all time favourite dessert, and in his eyes no Christmas is complete without one. I’ll file this away to make soon :)
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Great! I love that some of you are going to give it a try :)
Haven’t had trifle in ages! it looks very yummy but because I’m not sure I could shift my laziness to make it, I’ll just have to enjoy the calorie free version from your picture and my imagination!
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The calorie free version! Ha ha. You’re missing out though ;)
My goodness, that is one full-on elaborate trifle! But it sounds heavenly. Thanks for sharing it – and for your tips on making it! I look forward to attempting this one day!
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I hope you do give it a try and that you love it as much as I do :)
I love the idea, look and individual ingredients of trifle but I have never enjoyed eating any of the trifles I’ve tried. Maybe I need to have a go at making one myself, might try your recipe :-)
Kate @ Puddles and Gumboots’s last post..Magical Christmas Memories and Traditions
You remind me of my Dad! He loves custard, pastry and icing, but doesn’t like vanilla slice/custard squares! Even though each component is intensive, the overall trifle is actually quite simple in this case. It’s not full of chunky fruit and big blocks of jelly. It’s more about flavour. I love it!
Mmmmmm! Yummy!! Can’t wait to try it!
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It is so delicious. I’m glad you’re going to give it a go.
Outrageous!! It’s lovely to spend some time really crafting a dish, I must admit I much prefer to do this with no little helping hands. Cooking or baking alone is a big treat. Am mentally filing this…
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Yeah, I’m pretty sure I’ll be making this year’s one when the CrashKids are asleep ;)
We make chocolate trifle at Christmas, which is chocolate sponge, raspberry jelly and homemade chocolate mouse with raspberries thoughout a d grated chocolate on the top. It’s so yum. Even better when the sponge is soaked in Baileys, but I’m nervous about doing that when the kids eat it!
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Yummo Jess! Chocolate and trifle – does it get any better?
Trifle at my grandmas is not the same unless you grab the BIG ladle & get some of the yummy alcoholic goodness from the bottom…. the sponge is usually so soaked that it splits apart. I had to continually remind myself when I was pregnant last christmas that the trifle was OFF LIMITS!
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My MIL makes separate trifles for the kids with just orange juice soaked sponge. I’m so glad I’m not pregnant or breastfeeding this Christmas!
Oh yummmo! I spent 7 years in the UK and LOVED trifle every dessert! It was amazing to see how many people in the UK don’t know what a pavlova was!! Now back in Perth I crave a traditional Christmas dinner with turkey and the trimmings (including brussel sprouts!) – but alas too hot so my family does the seafood platter too and cold meats usually! Definately one I am going to try! Thank you for providing the recipe for us to use!
You will have had some good trifles then in the UK! I enjoyed our Northern Hemisphere Christmases. They are so atmospheric and cozy.
Wow! That sounds time-consuming. It does sound great, but I’m sad to say I will probably be sticking to the “throw some jelly, custard and cream together with some sponge cake” variety!
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And there’s nothing wrong with that ;)
My MIL makes a couple of trifles every year. They’re awesome, but sadly I no longer eat them, far too non-vegan. Your Narnie’s sound delicious though – worth the extra effort!
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I guess it would be pretty hard to make a vegan trifle.
Oh this sounds divine and I will definitely be trying this recipe. Jess’s sounds great as well. I really miss my Nanna’s trifle, it was the best I’ve ever had.
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I think trifles were popular in their generation and are making a come back – I hope! I’m making them anyway ;)
Oh I do love Trifle, my mum used to make it when we were kids for Christmas, I might try my hand at this one it sounds very luscious!
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The ingredients make it pretty special. I hope it goes well for you!
Oh that sounds way fancy! Much fancier than my mums red and green jelly, sponge, tinned peaches and white wings vanilla pudding topped with whipped cream…
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Yes, it’s a bit fancy, but I’d eat any trifle! Although I’ve never had White Wings vanilla pudding?
That sounds delicious! Much more high-brow than my jam rollettes and jelly, may have to get adventurous and give this one a try – thanks for sharing!
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Do it – get adventurous! You won’t be disappointed ;)
Thanks for linking up your trifle recipe :-)
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