On Sun, 07 Nov 2004 01:56:21 +1100, David wrote: >Hmmmmmm. Yes, but I had to change Mum's somewhat 'cos she was strict >Methodist and never touched a drop :) Now let me see if I can recall how it >went - haven't made one in a few years.
My family's version is similar. My grandmother used to insist her recipe was 'proper English trifle' from her mother's recipe, dating to around 1850 - but I reckon any English family could claim that. >In a huge casserole dish put chunks of a stale plain cake or sponge (not >stale enough to be mouldy :). Saturate it (although not enough to make it >loose shape) with brandy, red wine - you know the usual stuff. Sherry is our referred tiple for this. >Now add lots of fresh fruit - particularly strawberries, red seedless >grapes, blue berries, black currants (whatever you like really). >Pour a fairly think custard over the lot. Let it cool Agreed up to here >and then top with a >dark red flavoured jelly Skip this bit - according to grandma jelly in trifle is a 20th century bastardisation. >and put it in the fridge. >Of course you serve it with huge dollops of fresh whipped cream. Which grandma also said - not very 1850 is it? >I find it much easier to make it this way rather than in individual glasses >(sometimes called parfait glasses) - far too fiddly Too right. -- Definition of Terror: A female Klingon with PMS. Steph Peters delete invalid from [EMAIL PROTECTED] Tatting, lace & stitching page <http://www.sandbenders.demon.co.uk/index.htm> Scanned by WinProxy http://www.Ositis.com/ To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
