Can I please have your best full proof trifle recipe?

[Iamblossom]

I did Jamie's last year and it was a disaster....

sorry FOOL Proof [face palm]

This is from Leiths Cookery Bible (Prues book) this custard was excellent and I used Madeira cake instead of vic sponge. Turned out brilliantly.

God, that picture quality 🤦🏼‍♀️🤦🏼‍♀️🤦🏼‍♀️🤦🏼‍♀️ let me know if you can't decipher it and I'll try again.

www.bbcgoodfood.com/recipes/black-forest-trifle

If you like chocolate, this one by James Martin is lovely and very easy to make.

Mine is basic but very easy.

Madeira cake in the bottom of the bowl, on top one large tin fruit cocktail in juice and one tin mandarin oranges. Drain the juice into a jug first, so that you can use only what you need to soak the sponge with. (Reserve some mandarin slices to decorate at the end) then soak the sponge with the juice, or add some Marsala if you want it for just adults. Put the trifle in the fridge to chill as it will help the custard to cool and set.

Make the custard with custard powder and sugar as the instructions on the tub, but instead of all milk use half and half full fat milk and double cream, this makes it taste like M&S finest custard, and it sets. Let it cool a while before pouring over the cake and fruit layers, and wait until it’s cold and a skin has formed. Whip cream to top the trifle and decorate with reserved fruit.

Trifle sponges spread with jam and covered in frozen berries in bottom of dish. Pour over copious quantities of booze of your choice.
Make a pint and a half of custard as per the instructions on the custard powder pot.
Pour over fruit/sponges and put in fridge till cool and set. Whip as much double cream as you can get away with. Pour over trifle. Decorate with cherries and almonds.

Scoff.

This one is delicious. Cherry jam gives the cherry taste and frozen berry mix. I buy madeira cake.

It's really quick to do too

www.bbcgoodfood.com/recipes/very-berry-trifle

Line bottom of bowl with trifle sponges or plain sponge cake.
Genorous glug of Spanish sherry - adults version
Cover with 2 tins of drained raspberries
Pour over raspberry jelly .
Leave in fridge overnight.
Layer of custard fresh/or good quality M/S one
Allow further couple of hours to set.
Top with fresh whipped cream
Almonds and crushed chocolate flake to decorate.
Delicious and lasts 2-3 days in fridge,

Mine is much like deadsetindestructions - everyone else seems to be lacking jelly!

Trifle sponges, cut in half and cover with jam before sandwiching back together and pop in bottom of dish.
Pour over sherry (Harvey’s Bristol Cream, preferably!)
Drain a can of fruit cocktail and add to the disk. Can add a banana and a few fresh berries or grapes if you have them.
Pour over strawberry jelly and pop in the fridge overnight to set.
Make up bird’s custard powder with full fat milk and pour on top.
Back in fridge to set. No fancy topping on the custard please.
Get a big spoon and some single cream and eat the lot!!

I’ve made trifle this way for 20 years and my mum has made it the same way for 20 years longer. Have never had anyone not like it!

I make a super-non-traditional Baileys trifle

Cadbury's mini rolls halved and thrown into the bottom with some raspberries, glugs of baileys over the top. Madagascan vanilla (shop bought ha!) custard with melted white choc swirled through it layered on top of mini rolls.
Whipped double cream folded with more baileys and spread on top. Crumble some Cadbury's flakes over it and voila!

I love traditional children’s style trifle - eg with jelly. I think only posh people leave jelly out and do jam/proper fruit instead.

I’m coeliac, so I use GF shop bought Madeira sponge at the base, a couple of teaspoons of sherry sprinkled over (not if DS is having it), tinned mandarins, then jelly (strawberry usually). Leave it in the fridge to set, then top with good quality shop bought fresh custard, whipped cream and sprinkle chopped Cadbury’s Flake or nuts on top according to preference.

I love cooking and home baking, but draw the line at doing all the elements of a trifle from scratch on Christmas Eve- there’s too much else to do. I’d never have Christmas without a trifle, we eat it on Boxing Day.

ooh thanks very much for all your replies. Agree it is most likely to be eaten on Boxing Day...

...think I will go more traditional than chocolate - thanks for your help!

Merry Christmas

Raspberry and white chocolate trifle
Madeira cake- shop bought, spread with raspberry jam in bottom of a dish, top with frozen raspberries and a slug of raspberry liquer, brandy or sherry. Leave to soak for a bit.
Melt 100g white chocolate and stir into some shop bought custard- carboard carton type is fine- pour this onto the cake/ raspberries.
Top with whipped cream and white chocolate shavings. I don't eat jelly or would make one with jelly in it for retro feel

Never jelly! Good sponge. Lots and lots of booze - Sherry/ Madeira/ Cointreau. Tin of fruit cocktail, jar of black cherries and some fresh raspberries. Birds custard. Make it extra thick. Lashings of whipped cream and decorate with toasted almonds, glacé cherries, Angelica- hard to get now, and ideally make little leaves and stems from it for the cherry ‘flowers’ and a scattering of edible gold stars. Perfection in a bowl. Have been making it like that all my life, in the tradition of my mum and grandma, and won’t be changing now! Oh, I need some now...

Trifle is one of those things where every family has their own recipe, and no one else’s is ever as good as the stuff you’ve been weaned on!

@Deadsetondestruction

Line bottom of bowl with trifle sponges or plain sponge cake. Genorous glug of Spanish sherry - adults version Cover with 2 tins of drained raspberries Pour over raspberry jelly . Leave in fridge overnight. Layer of custard fresh/or good quality M/S one Allow further couple of hours to set. Top with fresh whipped cream Almonds and crushed chocolate flake to decorate. Delicious and lasts 2-3 days in fridge,

Do you pour liquid jelly on the sponge cake?

Our family recipe is a jam Swiss roll sliced up or trifle sponges at the bottom, a drained tin of fruit cocktail and generous slug of sherry on top, then strawberry jelly. When that has all set top it with custard made with birds custard powder, chill it so the custard sets and top it all with whipped cream and a crumbled up chocolate flake.
It's delicious but not really traditional trifle!
I once made a "proper" trifle with egg custard and no jelly, a nigella recipe I think, and although it tasted really nice, everyone preferred the normal one. I suppose it's what you are brought up with - the jelly/tinned fruit trifle has been served at every Christmas meal I've ever known, so it's a bit nostalgic.

My mother in law's trifle is the best traditional one. A very specific Swiss roll from local bakery and jelly and custard. No fruit at all as her offspring won't eat fruit. So it tastes so bad for you and so delicious - or did when I ate jelly !

Madeira cake spread with jam.
Throw sherry over the cake.
Poach berries with a little sugar and water until they go all syrupy.
Custard.
Whipped cream.
Grated dark choc on top.

We do a black forest one.
Chocolate Swiss roll sliced and arranged on bottom, glug of Kirsch, black currant jelly, tin of black cherries, whipped cream, cherries and crumbled flake to decorate.
It’s awesome

Swiss roll, tin of fruit cocktail, raspberry jelly, ambrosia custard (or birds powder if you prefer rubber set custard), cream. Our trifle is really classy!

Tried many posh recipes over the years and still go back to this, just reminds me of mums Christmas.

cheesehelperselfer

I’ll be having that. 😍

Thanking you!

My mum's trifle is legendary, jam roll, a big glass of sherry, tinned raspberries, raspberry jelly, custard & topped with whipped cream & hundreds & thousands.