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Old 13th October 2012, 09:58   #1 (permalink)
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Not to be trifled with !

As I may have previously mentioned in our early days the War Department was dispatched to the Emerald Isle for extensive retraining in the kitchen by The Mother. All the bases were covered, and The Mother was at least comfortable though not entirely convinced, that her pride and joy would be suitably catered for.
Recently though I have taken a hankering for sherry trifle and when my request was dispatched to the kitchen I was met with that dazed blank look which I took to mean either ‘shove it up your ar*e or do it yourself”!
Assuming it’s the latter I wonder if any of you kind folk could advise me in simple steps how I could achieve this culinary extravaganza.
Thanking you in advance.
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Last edited by SLEEPY; 13th October 2012 at 12:51..
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Old 13th October 2012, 10:03   #2 (permalink)
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Re: Not to be trifled with !

there are tradional ways of doing a trifle, but years ago i used jam swiss roll as the bottom layer, followed by very cool jelly before it sets. put in fridge to set, then cool custard over this, and again allow to cool in the fridge, then lots of whipped cream or cream of your choice on the top.then sprinkle hundreds and thousands or similar on top.
easy to make, so enjoy.

i mention the swiss roll as i am constantly asked to do it again, as was much tastier!
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Last edited by arrian; 13th October 2012 at 10:52..
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Old 13th October 2012, 10:05   #3 (permalink)
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Re: Not to be trifled with !

Thanks Arrian but what about the sherry and how much?
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Old 13th October 2012, 10:06   #4 (permalink)
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Re: Not to be trifled with !

As above - but don't forget raspberries on top of the sponge, fresh if possible. Oh yes and the sherry poured over the sponge. Traditional recipes don't use jelly but I an partial to jelly in mine.
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Old 13th October 2012, 10:15   #5 (permalink)
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Re: Not to be trifled with !

Now we are getting there!
Any other additions ?when discussing this complex issue over a few pints recently one of my cronies suggested that a drop of port would be a worthy alternative if their was no sherry.
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Old 13th October 2012, 10:17   #6 (permalink)
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Re: Not to be trifled with !

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Thanks Arrian but what about the sherry and how much?
ooops! forgot about that! depends on how much of an alky you are! only joking.

i don't thing i've ever measured, and it would depend on the size of the bowl. so just cover the base of the trifle.
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Old 13th October 2012, 10:17   #7 (permalink)
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Re: Not to be trifled with !

Soak sponge fingers in Sherry and place in the bottom of individual trifle glasses.
Top sponge with a tablespoon of chopped soft fruit such as strawberries or raspberries.
Add a red jelly till it just comes up to the level of the top of the fruit layer.
After jelly is totally set, add a layer of cool custard.
After custard has set, top with whipped double cream with a little extra sherry stirred through it.

Gorgeous, even though I'm not a custard freak!
This was my Mum-in-Law's best 'Plonky Pudding'!!!
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Old 13th October 2012, 10:18   #8 (permalink)
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Re: Not to be trifled with !

Plenty sherry Sleepy, don't be shy. Use any fruit that you are partial to. Enjoy.
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Old 13th October 2012, 10:26   #9 (permalink)
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Re: Not to be trifled with !

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Originally Posted by SLEEPY View Post
Now we are getting there!
Any other additions ?when discussing this complex issue over a few pints recently one of my cronies suggested that a drop of port would be a worthy alternative if their was no sherry.
Port only be be used with brandy ,if you have a queasy stomach lol ..Bebs x
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Old 13th October 2012, 11:11   #10 (permalink)
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Re: Not to be trifled with !

I have never seen Port or Sherry in Turkey. Do they have it or similar?

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