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  • FIRST POST
    • hollydays
    • By hollydays 24th Dec 07, 4:56 PM
    • 17,302Posts
    • 13,480Thanks
    hollydays
    Trifle
    • #1
    • 24th Dec 07, 4:56 PM
    Trifle 24th Dec 07 at 4:56 PM
    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?
Page 1
  • ravylesley
    • #2
    • 24th Dec 07, 5:03 PM
    • #2
    • 24th Dec 07, 5:03 PM
    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.
    • By Pink. 24th Dec 07, 5:08 PM
    • 17,431 Posts
    • 40,365 Thanks
    Pink.
    • #3
    • 24th Dec 07, 5:08 PM
    • #3
    • 24th Dec 07, 5:08 PM
    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
    • hollydays
    • By hollydays 24th Dec 07, 5:15 PM
    • 17,302 Posts
    • 13,480 Thanks
    hollydays
    • #4
    • 24th Dec 07, 5:15 PM
    • #4
    • 24th Dec 07, 5:15 PM
    thanks-just like to doublecheck.
    • hollydays
    • By hollydays 24th Dec 07, 5:16 PM
    • 17,302 Posts
    • 13,480 Thanks
    hollydays
    • #5
    • 24th Dec 07, 5:16 PM
    • #5
    • 24th Dec 07, 5:16 PM
    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
    Originally posted by ravylesley
    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?
  • ravylesley
    • #6
    • 24th Dec 07, 5:34 PM
    • #6
    • 24th Dec 07, 5:34 PM
    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
  • grannybroon
    • #7
    • 24th Dec 07, 5:39 PM
    • #7
    • 24th Dec 07, 5:39 PM
    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
    • hollydays
    • By hollydays 24th Dec 07, 5:49 PM
    • 17,302 Posts
    • 13,480 Thanks
    hollydays
    • #8
    • 24th Dec 07, 5:49 PM
    • #8
    • 24th Dec 07, 5:49 PM
    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
    Last edited by hollydays; 24-12-2007 at 6:29 PM.
    • rev229
    • By rev229 30th Apr 08, 11:18 AM
    • 1,028 Posts
    • 796 Thanks
    rev229
    • #9
    • 30th Apr 08, 11:18 AM
    basic trifle
    • #9
    • 30th Apr 08, 11:18 AM
    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
    • debbym
    • By debbym 30th Apr 08, 11:24 AM
    • 460 Posts
    • 2,747 Thanks
    debbym
    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:
  • lucasmum
    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.
    • Pink.
    • By Pink. 30th Apr 08, 1:19 PM
    • 17,431 Posts
    • 40,365 Thanks
    Pink.
    Hi rev,

    There's an earlier thread that should help so I've added your post to it to keep all the replies together.

    Pink
  • l21ynz
    Recipe for 'normal' trifle please
    Hiya does anyone have a recipe for 'normal' trifle please? I had a look through the indexed collection but never came across any, unless I missed it.

    Many thanks
    • greenbee
    • By greenbee 20th Oct 08, 9:03 PM
    • 13,274 Posts
    • 226,129 Thanks
    greenbee
    Layer of sponge, moistened with alcohol/fruit juice.
    Layer of fruit
    Layer of custard

    That's pretty much it!
  • 3XsAlady
    I always layer a dish with trifle sponge fingers, top with tinned strawberries (save juice to add flavour to jelly) pour strawberry jelly on top & after jelly has set I add either a pt. pink blancmange or pt. custard followed by whipping cream & top with chocolate flake - delicious
    Last edited by 3XsAlady; 20-10-2008 at 9:30 PM.
  • l21ynz
    thank you both will give it a go tommorow
  • Olliebeak
    I know that this isn't what you would call an 'proper trifle recipe' but it's what I've always done. Real 'posh trifle' doesn't have jelly at all and includes proper whisked custard - but this is what my family have always enjoyed and Christmas is never the same without it .

    Always use a large, pretty glass dish - often to be found in charity shops at this time of year.

    I do a value swiss roll and add the drained contents of a tin of fruit cocktail.

    Then make up a pack of jelly with a quarter pint of boiling water and then add the juices from the fruit cocktail - helps to cool it down a little. I like to keep the total amount of 'jelly liquid' to 3/4 pint to make sure it sets quite firm - don't like sloppy jelly lol.

    Pour that over the swiss roll and fruit and leave to set in the fridge.

    In the meantime, make up a pint of custard using custard powder (no tins or instant stuff or it will be sloppy instead of set). Allow that to cool and watch out for a skin forming (you may just have to remove the skin as it will spoil the custard).

    When its cool but still a little runny, spread across the top of the set jelly and put back in the fridge.

    Just before serving, whip up some double/whipping cream and swirl over the top of the custard - looks good to 'rough it up' a bit.

    Sprinkle with whatever you fancy - I prefer crushed chocolate flake bars myself .

    *You can add some sherry to the jelly instead of the fruit juices for grown ups.
    ** I've seen the jelly topped with Angel Delight instead of custard - makes it a bit 'lighter' to eat - but then the cream needs to be piped instead of spread.
    *** For any pernickety ones who don't like fruit/cake in their trifle, individual ones can be made in small fancy glass dishes (thinking No1 son here!).
    Last edited by Olliebeak; 20-10-2008 at 9:52 PM.
    • Fitzio
    • By Fitzio 20th Oct 08, 9:56 PM
    • 2,196 Posts
    • 11,971 Thanks
    Fitzio
    I make mine like Olliebeak (although I have never added the fruit juice, must try that), and always use raspberry jelly (and an M&S swiss roll!!). Also agree that you have to use custard powder and milk. So much nicer than bought ones. Mmmm...
  • Olliebeak
    Should have added that, for some reason to do with enzymes I think, you can't get jelly to set with pineapple and/or pineapple juice. I think that there's another fruit the same (possibly kiwi fruit :confused so should be avoided apart from decoration.
  • ~Chameleon~
    Try chocolate swiss roll and tinned pears, topped with custard and cream
    “You can please some of the people some of the time, all of the people some of the time, some of the people all of the time, but you can never please all of the people all of the time.”
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