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Trifle
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I use Jelly! because my nan always did
I have seen recipes that spread jam on the sponge instead, I always splash sherry on the sponge so it wouldnt work for me.
good luck
Jex
and she finally worked out after 4 months, how to make that quote her sig! :rotfl:I will pay jexygirl the compliment of saying that she invariably writes a lot of sense!0 -
Right....we've got with jelly - husband got left in the kitchen on his own an made the decision!
It's now in the fridge but presumably not going to set in time for lunch!Piglet
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Hi Pitlanepiglet,
I'd be linched by the kids if I didn't put jelly in the trifle! I think it's just down to personal choice.
As you've made your trifle now I'll add this to the existing trifle thread to keep the replies together.
Pink0 -
Thanks all, the trifle was lovely with jelly and my "rock 'ards" (as the fairy cakes have now been renamed :rolleyes: ) were lovely and squishy. It was a high class trifle, "rock 'ards" and some cheap brandy (no sherry to be found) and the peach juice, tesco value peaches, raspberry jelly, tesco value tinned custard, proper whipped cream and some flakes of tesco value chocolate!
It set just about in time and went down very well....there is still some in the fridge for later!
Lots of the recipes mentioned spreading jam on the sponge but I couldn't quite work out why and I certainly couldn't be bothered to try!Piglet
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My friend has her late MIL's recipe for trifle but as it's hand written there are no quantities and she is struggling to get it right.
She believes it is an old Fanny Craddock recipe.
The basic ingredients are
Lemon swiss roll soaked in orange juice & sherry - no problem there!
Custard - again no problem Chocolate finished with Cream - no problem
PROBLEM LAYER
Layer of chocolate melted with sugar syrup - this layer should be soft but set like a rock when my friend made it!
Can anyone please advise what the ratio of sugar syrup to chocolate should be and quantities & advice how to make the sugar syrup.
Thank you0 -
Can anyone help? PLEASE?0
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**Thanks to everyone on here for hints, tips and advice!**:D
lostinrates wrote: »MSEers are often quicker than google
"Freedom is the right to tell people what they don't want to hear" - G. Orwell0 -
Hi,
If it is like the centre of a truffle it is half the sugar syrup to chocotate.
You weigh the sugar syrup ie 4oz sugar stryp to 8oz of chocolate. Hope this helps
Sue x0 -
forgot to say the texture is like the centre of a strawberry chocolate0
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:TThank you very much ladies:T - am just about to pass on the info. I'm sure my friend will be delighted. - She was!0
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