To ignore St. Delia of Norwich?

[KickAssAngel]

I live in the US and I'm going to a potluck at a friend's house tomorrow. Last time I made trifle (a couple fo years ago), it was very well received, and my friends all loved my English style. So, I thought I'd just check the recipe before going to the store for ingredients.

I have TWO tried & tested cook books - one that was the "modern" version of my mum's old one (this modern one is itself over 30 years old) and Delia.

BOTH of them say that trifle is made with trifle sponges, raspberry jam, and a sprinkling of sherry. Then custard. Where's the JELLY?

WIBU to ignore these ancient sages, and to make mine with trifle sponge (SOAKED in Pimms (can't get sherry)), then strawberries in strawberry jelly, made with Pimms instead of water, then the custard?

I'm sure that's how I normally make it - about once every two years. I'll pour the jelly over the sponges whilst it's still liquid so that they are a jellied, strawberried delight with Pimms flavoring.

I proper love trifle, but it's so much faff to make, so only do it for big group things. It's not like you can just make it for one person.

But I can think of many different ways to do one. Chocolate ones, Coffee ones, cherry ones, blueberry ones, just about any fruit ones really, mixed fruit. I could write a whole cookbook just on trifle.

OK - I have to go to work now. I'm teaching American kids how to bake at summer camp. I think I may plan to teach trifle later this summer!

Hang on, hang on...... everyone has just glossed over this - you can't get sherry in America?

I'm more appalled by that than the lack of egg cups!

I haven't trusted St Delia, since my great Scone debarkle. I followed her recipe to the letter and they were disgusting! So wet and soggy.

I moved over to St Mary and now make a lovely scone, soft inside with a hard bottom.

Enjoy your trifle, it sounds yum!

Well, if it was me I would try both ways then lob both into the nearest bin. Trifle is Satan's own pudding

Kickass, my Dh adores strawberry trifle- he would seriously consider moving to the US for yours! It sounds delicious (pimms idea is inspired, much more summery than sherry anyway!) I may steal the recipe...with Ambrosia instead of Birds though (less of a faff but I imagine you can't get it over there)

How are we having this conversation in the middle of summer? This is a Christmas argument debate, surely?

Normally I'm with the pedants traditionalists but I was brought up on my DM's sherry trifle and it contained jelly, so jelly all the way, yes! Sod the miserable buggers who want to take all the joy (and squidgy stuff) out of life - here's something for your trouble !

Trying to imagine it with Pimm's and strawberries... hmm or mmm?

Delia's "cheats" chocolate and cherry trifle is bloody amazing.

She does have some odd ideas sometimes though.

I am sure the jelly in trifle thing must date from the 1950s/60s when there was a proliferation of packets of quick desserts; jelly, dream topping, blancmange, angel delight, instant whip etc etc and loads of 'recipes' to use them up.

My aunt used to make a thing that was a biscuit base and edges, with blancmange (or something similar) in a lurid puddle, that we thought was the bees knees.

I like raspberries (you can use the frozen ones, makes it set faster) in raspberry jelly with confectioners custard on the top. Not really trifle, but lovely (not a fan of the sponge).

My MIL used to make a really delicious trifle with sponges and tinned crushed pineapple. No jam.

Ooh, I was just about to mention that! My DP does it when we have guests - there's never any leftovers

Delia's trifle in the Christmas book is pretty good, made with oranges and sponge with sherry drizzled over and definitely no jelly (jelly in trifle shudders) But I mixed things up a bit by substituting raspberries for the oranges and raspberry jam for the marmalade...other than that it takes six egg yolks and a pint and a half of double cream. But it's good stuff, I tell you, it could raise the dead it's so full of nourishment!

The chocolate and cherry trifle, that is!!

My mum did posh cooking at college and never put jelly in hers so I don't. Strangely enough my daughters do!

Shocked at no sherry in US though!

I'm liking the idea of Pimms trifle.
The go to in this house is Amaretto, choc & banana trifle - definitely no jelly.

Jelly is for children, trifle is not.

I am curious, how do you manage without sherry?

I'm not usually a trifle fan, but DH makes a poached pear and eggnog one which is divine. Orange jelly, sponge soaked in and custard made with Advocaat.

According to Waitrose, sherry is the new 'in thing', so maybe it will reach US?

Delia is not the boss of you OP. Do what you want.

Hmmmm - after reading this I am wondering if I should do raspberries in jelly, with Advocaat poured over this weekend.........

I have a wonderful trifle recipe from an ancient copy of Delia's How to Cheat at Cooking. Basically you use trifle sponges well soaked in sherry, orange jelly with tinned mandarins in, sliced bananas, tinned custard, and double cream. If you feel less cheaty, no doubt you make the custard from scratch. But it's delicious! I may double the sherry allocation

They do have Sherry in the U.S. I saw it on Frasier.

Haha OP - to be fair to you, the sogginess is why I like them

Plenty of sherry here in Canada. Surely they must sell it down there...

There should be no jelly in trifle, ever!

Team Strawberry 🍓

Seattle must be more cultured...