Trifle *

[kedigato]

This is the trifle that I made yesterday & today to take over to the kids house for dessert this evening. It is sort of an international one ;D

I started off using a double portion of German cherry jelly.
Put Lady Fingers in it.
Added a large tin of fruit salad.
Then an English jelly, a Hartley's orange flavoured one. (Only had the one of them)
Then a double portion of a green banana flavoured jelly bought in Cyprus last January.

- - - this was done yesterday and today I did this - - -

Next came a double portion of the English Bird's Custard, which I tinted red with food colouring.
Then another double portion which I left yellow.

Garnished it with fresh kiwis.

PRINTABLE RECIPE: www.freewebs.com/dagsstudio3/trifle%20pdf.pdf










Unfortunately, the custards didn't set properly in spite of using less milk than the recipe called for.

[DAG]

Well I think it looks great, if you are not happy with it, just send it over! ;D

[kedigato]

Thanks DAG, but it is too late, half of it was eaten up last evening! Bet the rest will be gone sometime today, and the bowl brought back tomorrow when they all come here to us for lunch.

[linda]

ohhhh wow kedi that looks delicious

[capney]

One word......WoW....

[kedigato]

This is the trifle that I made for great-grandson's first birthday yesterday -




- one of the guests carrying it out to the table on the patio -





- first I made one portion of Waldmeister jelly ( Woodruff, no lime jelly over here)
- then a double portion of lemon jelly and put a large tin of sliced peaches in it
- next a double portion of raspberry jelly
- a double portion of vanilla pudding
- when it was set, a large tin of fruit cocktail
- finally another double portion of vanilla pudding that I coloured with beetroot juice
- wrote "Tom" on the top with tinned mandarine oranges and garnished it with Lemon Balm leaves (have it in the garden)




Waldmeister / Woodruff - en.wikipedia.org/wiki/Galium_odoratum (have it in the garden, use it for Maibowle, etc.)

Zitronemelisse / Lemon Balm - en.wikipedia.org/wiki/Melissa_officinalis

[letitia]

Oh dear Kedi, Alfie has had to fit a new keyboard as I've ruined the other one drooling. ;D That looks absolutely delicious I don't mind not being able to eat many puddings until I see something like this Trifle was one of my Dads favourites and we often had it as kids. It really takes me back. When we're shopping to morrow I'm going to get sugar free everything and make one Alfie says thanks for sharing
and he's keeping his fingers crossed for one over here ;D ;D

[DAG]

Looks interesting kedi, curious to know what vanilla pudding is?

[kedigato]

Ann, oh dear, sorry I made you mess up the keyboard! I tried the sugar-free jellies last time we were in Florida and they are OK. Actually, they were rather nice and I said that I would use them again and save on all that sugar. I think I also found sugar-free pudding mixes over there as well. I must check that out over here as I'm sure they have it. Never thought about it as I just grab what I am used to buying.

Oh, I came across jam-making stuff in Florida, not the great choice of such as here but I found it interesting that I found sugar-free jam-making envelopes of whatever it was. They were very small envelopoes. I bought one packet to try but didn't get around to it. I've seen jam-making sugar for diabetics here but by the size of the packets, there must be some sugar substitute in it. No doubt you have it all over there as I'm sure you make jam and preserves, don't you?

DAG, vanilla pudding is similar to custard, which they don't have over here. I usually have vanilla flavoured pudding in the house, sometimes chocolate or caramel, but there are other flavours as well. It comes in the cooking type, which you do in a pot on the stove, and also the instant. The instant is OK but the other tastes much better, but still not as good as the custard in England.

Dr Oetker is the biggest and most well-known brand but there are various other companies that make this pudding mix as well. It comes in envelopes and you just add sugar and milk, both for the cooking and instant kinds.

Then there is a vanilla sauce, a thiner and pourable pudding. I don't usually have that in the pantry, but I've found that adding more milk to the regular pudding makes a decent sauce for pouring.

[letitia]

I do make jams and chutneys Kedi, thats one of my favourite things to do. I love looking into a cupboard filled with pickled onions, beetroot, shallots and eggs, strawberry, raspberry, cherry, rhubarb and plum jams. As well as apple butter, apple jelly and apple and blackberry jelly, four or five different chutneys and relishes and any other preserve I can find things to make them from. I always feel great feeling of satisfaction looking at them. I do use sweetener in some of them but the sweeteners I use don't make jam so I use ordinary sugar and take the advice of my diabetic nurse and don't use diabetic products ( she says they're not worth the extra cost) just eat less at one time .
Johnnies housemate/landlord/(as Johnnie says) Welsh Dad says as long as I keep them supplied with jam. chutney etc Johnnie will have a roof over his head ;D ;D

[kedigato]

Ann, I know exactly how you feel when a cupboard is opened and all that scrummy self-made stuff greets you.

I haven't made as much as I used to these past few years as we're not here when some of the fruits and veggies are ripe, but I make the most of what is while we're here. I want to get some more rhubarb this week (store-bought as we don't have much and it's not ripe yet anyway) and make up at least one more batch of jam.

The red and black currants will also be ripe in time for me to make jam or jelly, not much, but I'll use what is there. Apples are great for filling up the amount of black currants needed, and orange juice goes a treat with the red ones for jelly.

Unfortunately, we'll probably not get to use our red peaches or grapes this year but have some who will come and gather and use them. So they won't go to waste.

[capney]

I suppose there`s none left...