to think that putting jelly in trifle is a very common thing to do?

[DameHermione]

Trifle,when made properly does not have jelly.

Cake, some sort of juice, whether sherry or juice or liqure, fruit, custard and cream.

No jelly.

It is such a disappointment to dig in and discover a layer of insipid eobbliness.

AIBU to suggest real trifle has no jelly and to add it smacks of the lower classes?

I actually think the notion of a cholcoate trifle is quite the most disgusting and simply wrong thing I have ever heard. Dame Hermione is leading us all up the garden path methinks.

trifle needs jelly to make it a trifle

Jelly in trifle is ace. If that gives you the vapours, you must just pardon me while I just finish off my chip butty and sugary, milk-in-first-tea on the patio before paying a visit to the toilet and then settling myself on the settee in front of the telly for the evening.

Honestly, when one is feeling a bit dirty, the baileys trifle is most excellent.

Chocolate trifle is lovely - but does not have jelly, I don't think.

No greylady! No jelly! I'm starting a petition.

The best time to eat trifle (with jelly of course) is the day after a party, for breakfast. Yum.

With the amount of sherry my mum puts in the trifle, the jelly never sets anyway.

I've just eaten a ready made trifle (with jelly) that I bought in Iceland . Now thats common

mmmm syllabub.....

It may be common, but real trifles are common. They have large amounts of sherry (the most important ingredient) sponge fingers, jelly, tinned mixed fruit, birds custard, cream and walnuts.
Other versions are posh but inferior imitations.

Reactionaryfish I used to hate the look of chocolate trifle, looked far too claggy if you know what I mean. Tried the M&S (they let me in even though I'm common) one in the two dine for £10 (Only time I can afford a meal from there) and it was AMAZING! Cake, mousse, chocolate custard and cream.

DH always said I was common for having jelly in my trifle....

A potential GDIL of my nan once scraped off the crumbled up flake nan had carefully covered the (jelly based) trifle in and replaced it with flaked almonds, because the flake was "common". Words were had.

I make my Christmas trifle using naice Swiss roll and jelly. I do make the custard from scratch though and it's always in a crystal bowl from Tiffany's .

First you either slice up a swiss roll[plain-just jam] or any plain sponge cake[madeira if feeling posh].
Place slices in bottom of grandma's crystal trifle bowl.
Pour a large glass of medium sherry [Amontillado is nice]over the cake and leave to stand.
Make up a jelly using half water and half fruit juice[slightly less than recommended amount of liquid].
Leave in fridge to set.
When set chop it up briskly and add fresh fruit or maybe tinned mandarins.
Put chopped jelly on top of cake.
Add layer of custard then layer of whipped cream-decorate with either fruitor sprinkles.
Chill for at least an hour then serve.
If making for children omit the sherry and use freit juice instead.

this may sound a bit strange but how do you make a trifle (with jelly) im quite intrigued and have a sudden craving

Trifle is inherently common the addition of Jelly therefore enhances it-OBVIOUSLY

fruit

It's the "sucking" noise that the jelly makes when you're dishing out that determines the quality of the trifle.

ooh x posts thanks thegreylady

BestLaidPlans you don't make the swiss roll? Naice or not, that's common. Tiffany's is common. Good lord, I shall have to get the wine smelling salts out!

Don't think I have ever felt so strongly on Mumsnet-checks this is in 'Am I being unreasonable' Yes

How on earth would one achieve that satisfying squelch upon digging in the serving spoon without Jelly?

Bonding with 'dress down friday'-inbox me...

Custard is shite, forget the jelly.

I love jelly in trifle. M&s trifle has jelly in it.

I can't stand trifle its gross, however I have to say I've never heard of it being made without jelly.