Glorious Trifle – made in a jiffy.

Last month I put on a recipe for a homemade quiche. I promised to put on another for the desert. So here is a delicious trifle.

Please note that some of the ingredients are shop bought. The only difference is not in the taste but the amount of hard work put in to achieve this desert. As an author I need all the time I can get. Especially when coming to crucial points in the novel I am writing at the time of posting on a blog.  Yet even authors need to eat besides drinking gallons of coffee.

So Trifle a la Maison and the shop.

INGREDIENTS.

Have one trifle dish ready large enough for one pint of trifle.

One packet of bovine gelatine cubes to your taste.

One tin of custard sold by your nearest supermarket.

1 tin or tube of double cream.

Nine sponge fingers especially produced for adding to the jelly. Chop them up into cubes.

Fresh berries, either strawberries, blueberries rinsed through under the tap. Or, add your favorite tin fruit.

1 small packet of sugar sprinkles.

CAUTION: Timeout to explain why there may be typing errors.  If there it is because my sixteen-week cockerpoo puppy is at the teething stage and is nipping my toes as I type. She has a special penchant for my designer sandals. I don’t own many pairs of shoes actually I can count them on one and a half hands, but I do have a weakness for the odd designer pair. OOO-OO-OOuch  she’s managed to nip me again.

So to return to the menu, after giving her my tee shirt to chew on. It was a freebie from a buy one get one free sale. It already has neat little holes from those baby teeth. Now she’s engrossed in adding a few more. She’s just looked up at me and I can’t resist picking her up and giving her a big hug and kisses on her soft furry baby cheek.

To continue.

Melt enough cubes for one pint of jelly in half a pint of boiling water.

Add another half pint of cold water.

Stir in the rinsed fruit.

Add the sponge fingers – remember to chop them up into cubes.

Put in fridge to cool and set.

When set, add the tin of custard or as much as you wish.

Whip the cream up and carefully and lightly spread over the custard.

Sprinkle over some ‘thousand and one’

Then garnish with some berries.

Voila!!

One superb trifle.

Put in the fridge to set even more.

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Katy Walters

About Katy Walters

Katy lives on the South coast with her husband and a loving hyper friendly dog who likes to greet and lick everyone on sight. She has a BA Hons (Psych) BA Eng.Lit. MA in Religion and Mysticism and a Hon Dr. Science for research into pain control. She was a psychologist and hypnotherapist before changing direction for full time creative writing, Her main genres are historical romance, crime and science fiction.

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