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Trifle

edited 30 November -1 at 1:00AM in Old Style MoneySaving
95 replies 14K views
hollydayshollydays Forumite
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edited 30 November -1 at 1:00AM in Old Style MoneySaving
I have lined the base with slices of swiss roll-can i also add fruit now,then pour over the jelly? Did my mum used to add half the reserved fruit juice from the can to jelly rather than make it all with water?Do you need to make the jelly a bit firmer in a trifle?
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Replies

  • If you want your jelly to taste like the fruit then add the fruit juice.Other than that just make up as normal and pour the jelly over the fruit and sponge and leave it to set.Are you putting Custard or Blancmange on next?

    Lesleyxx
  • Pink.Pink. Forumite
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    Hi hollydays,

    I line the dish with sponge, then add the fruit on top of that. Like your mum I use the juice left over from the fruit in the jelly, but only so it doesn't go to waste. I make the jelly slightly firmer than usual, although I don't think it's necessary. Then top with custard cream and decorate.

    Pink
  • hollydayshollydays Forumite
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    thanks-just like to doublecheck.
  • hollydayshollydays Forumite
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    ravylesley wrote: »
    If you want your jelly to taste like the fruit then add the fruit juice.Other than that just make up as normal and pour the jelly over the fruit and sponge and leave it to set.Are you putting Custard or Blancmange on next?

    Lesleyxx

    Was going to put custard-but i didnt know you could put blancmange on-i do have a packet in the cupboard as it happens-is it better?
  • It all depends I tend to use a blancmange if it compliments the jelly layer i.e a raspberry blancmange if I have used raspberry jelly.I find its a bit tastier but the custard is just as good

    Lesleyxx
  • grannybroongrannybroon Forumite
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    I did mine this morning. Put sponges in bowl with a good sherry drizzle, then rasps out the freezer and then rasp jelly, custard, cream and decorative rasps tomorrow morning!

    GB xxxxxxxxx
  • hollydayshollydays Forumite
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    I had to use strawberry jelly cos teso had run out of raspberry last night-i could either use strawberry blancmange,or vanilla blancmange-or custard with extra double cream added-what do you think?Not adding it till christmas day
  • rev229rev229 Forumite
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    We are trying to save some money on shopping this month so we are aiming to run down the store cupboard and chest freezer. The the following month I will spend twice as much to re- stock both:confused::confused::confused: (or is that just me)! Anyway In_laws coming for Lunch on Saturday homemade steak pie mash and veg for lunch. However found a strawberry jelly at the back of the cupboard :confused: kids don,t like jelly so don't know how it got there! and a tin of value fruit cocktail. Already have some tinned birds custard. Thought I could make a trifle, kids like jelly when in a trifle:confused::confused: however can,t quite remember what goes where i.e sponge (will make myself) at the bottom jelly and fruit next then custard or jelly and fruit, sponge then custard! Actually do I need sponge at all? Any help welcome thanks
  • debbymdebbym Forumite
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    I'd say sponge on the bottom then fruit and jelly poured over both and allowed to set followed by custard. Sponge is there to bulk it out I guess:confused:
  • lucasmumlucasmum Forumite
    324 posts
    I never put sponge in my trifles but only because I don't like them! If the fruit cocktail is in juice you can use that to make up your jelly, if not I sometimes make it up with a slug of apple juice. Then add a layer of custard then a layer of whipped cream. It looks nice if you have some grated chocolate on the top but only if its in the house.
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