A Trifle watery

Lady_Aitch

SallyForth wrote: »

I never put jelly in a trifle, to me that's no better than doing a Birds one. The base should be sponge, not those silly finger things, but proper sponge cake, like a madeira, which soaks up all the juice from the fruit and alcohol (if you are using any), fruit, and then topped with custard, and cream. Perfect.

I agree. I use Delias recipe. Sponge cake with a covering of jam or swiss roll, soaked in sherry or fruit juice, mix with frozen raspberries, no need to defrost, cover with real custard ( M&S ) is fine if you dont want to make your own, top with double or whipped cream. Works every time.

liney

If the jelly was definately set initially, then it sounds like it didn't like the custard you used and reacted to it, or the custard was still too warm when you added it.

When I do trifle I use chocolate sponge, tinned cherries, a liquer and top with custard and whipped cream at the last minuite; I don't bother with jelly.

Bronnie

My favourite trifle uses a can of black cherry pie filling, (not just the tinned cherries in juice, but the thickened sort) mixed with a jelly made up with just slightly less water. You can add extra drained tinned cherries too if you like lots of fruit, which I do. This makes a wonderful thick oozy fruity layer and because of the starch in the pie filling you don't get any wateriness.

Great to hear of different variations on the trifle theme, but I don't think we have to be too snobby about "proper" trifle, it's often one of those traditional family things to make it a certain way especially at Christmas!

Icey77

Hmm, sounds like my trifle has a bit taken from all the above

I have raspberry jelly with raspberries then maderia cake with raspberry jam then confectioners custard (birds yellow custard with extra sugar and cream) and then whipped cream with a crushed flake on top. Yum, yum yummy!!!

Ps - I don't pollute my trifle with sherry or the like - I want my dessert in my bowl and my booze in my glass :beer:

meritaten

Pears (even though well drained) can still be a bit watery so they may have been your problem here. Try using a different fruit such as fresh strawberrys or raspberrys. tinned fruit always make my jellies watery and it took me ages to work that out!!! DUH!
My family ALWAYS make Trifle the way the OPs do! its delicious and kids absolutely love it, ...........and I have found sometimes that jellyless (is that a real word?) trifles can be a bit dry.

Bronnie

Icey77 wrote: »

Ps - I don't pollute my trifle with sherry or the like - I want my dessert in my bowl and my booze in my glass :beer:

Some of us have both y'know!!

A raw beaten egg, carefully mixed bit by bit into a little hot made-up Birds custard, before combining the lot gives Birds custard a more authentic home-made custard consistency too.