NB adding fresh kiwi, pineapple or papaya will prevent the jelly from setting.. Bird's Strawberry Trifle Dessert Kit. Perfect dessert in just a few easy steps!. Just add water, milk/milk alternative & sugar. Makes 6 portions. Suitable for vegetarians. Bird's. Whip up your own delicious strawberry trifle in a few simple steps for the perfect dessert to enjoy at home with loved ones. Use milk or a milk alternative to make your perfect custard. Vary the milk quantity in the custard and/or topping for your desired consistency. Add more or less sugar to suit your taste. Finish with a slice of fresh fruit* and sponge fingers before adding the jelly or grate a little more chocolate over the top. Bird's® is the original custard brand, established in 1837 and loved by generations ever since. Unwanted Food or Drink Products - Once supply conditions are broken, there are a number of factors outside of our control that can affect the quality of a product. Therefore perishable goods such as food and drink cannot be returned. I have quite a few trifle recipes on this blog, but this English trifle recipe is one that my family has always loved. Recipes can vary from family to family, but the basic elements remain the same. A sponge cake soaked in spirits layered together with custard, whipped cream, and fruit. I believe one of my aunts used to add banana slices to hers as well!

Now repeat those layers two more times. Garnish with fresh sliced strawberries or raspberries and chill in the refrigerator until ready to serve. Because you are brushing the cake with sherry, you want the cake pieces to be small enough to soak it up. I sliced my cake in half horizontally. To make the trifle, cut the brownies or chocolate cake into fairly thin slices and spread with the jam. Sandwich together and arrange in the bottom of a large trifle bowl. Pour over the kirsch or cherry brandy, then sprinkle over the cherries.Growing up, my family always used Bird’s Custard Powder in our English trifle. However, it’s hard to find where I live, so I went ahead and made the custard from scratch. I really do love pudding, but for this dessert, I insist on using custard. There’s something about the beautiful aroma of custard that reminds me of the house we lived in before coming to America. I savor it.

We also love our desserts, or “puddings” as they are called in the UK, and sometimes combine chocolate with traditional recipes to create things like chocolate trifle. My very British friend, Sheila Chocolate trifle is a twist on a British classic, and the chocolate flavor is fantastic with the other parts of this trifle. Add some chocolate buttons for a truly British dish! Drain the cherries, reserving the syrup. (If the cherries contain stones, you may wish to stone the cherries at this point, especially if serving children – you can do this by poking with a skewer, halving the cherries and removing the stones, or using a cherry stoner. Otherwise, leave the stones in place and warn people before they begin to eat.) raspberry gelatin (Jello), prepared, but make it so you can put the dessert together before it is completely setSpread the jam on the pieces of pound cake and place on the bottom of the ramekin or bowl you are using.

If you want to avoid using kirsch, you can use tinned cherries that are in syrup, or the cherry pie filling. Or, you can de-stone fresh cherries! It is entirely optional, and where all you are doing is layer different bits, it is very easy to use what you want. For reasons of hygiene and safety, personal grooming products, cosmetics or items of intimate clothing cannot be returned.

How to Make English Trifle

Sheila made hers in one large bowl, but I made individual chocolate trifles so you can see both ways of serving them. This trifle is a perfect summer dessert as there is no baking, and it is served cold. Not to mention that it has to be prepared ahead of time, so it’s great for dinner parties or get togethers. To make the custard begin by heating the milk in a saucepan. You just want it to come to a simmer, you’ll see steam rising from the surface as well. (If you are using Bird’s custard, follow the preparation instructions on the canister for two pints.)

Over the years, trifles [in America] have been adapted to fit into a family’s tastes. Some use pudding, some don’t include sherry or Madeira wine, but instead non-alcoholic juices, and some even use chocolate and other ingredients. When you’re ready to assemble the trifle, layer one-third of the cake cubes, jam side up, in the bottom of the trifle dish. Use skimmed, semi-skimmed, whole, coconut or almond milk to make your perfect custard. Vary the milk quantity in the custard and/or topping for your desired consistency. Add more or less sugar to suit your taste. Add fresh fruit of your choice* with the sponge fingers before adding the jelly. Top with sliced fruit or grate a little more chocolate over the top.I had never had a chocolate trifle before and was really amazed at how all the flavors worked together so well! Of course, I had to ask for the recipe. Sheila has graciously permitted me to share her recipe with you and I don’t know about you, but I’m elated that she did! Keep refrigerated until ready to serve. If you’re looking for these mini glasses, I’ve added a few links to some different shaped and sized sets, below. I use both glass and the plastic ones, depending on the occasion. Next, layer on the rasberry gelatin, just before it has completely set (see pic.). Place the trifles in the fridge while you make the custard.