Monday, August 18, 2014

Recipe: Aunt Alma's Trifle

I know a lot of additions have been made to trifle over the years, and Americans added Jell-O (???) but this was the first one I ever had. My step-grandmother Alma Welborn made it and before she passed away she told me the recipe.
I usually make this in a glass bowl but I wanted to make a bit more so I used this 9x13 for the example. The recipe is for the bowl.

  • 1.5 packages lady fingers
  • 1 cup Sherry
  • 2/3 jar of jam (prefer raspberry)
  • 4.5 tablespoons custard powder
  • 3 tablespoons sugar
  • 2.5 cups milk
  • small container whipping cream

Place the lady fingers on a baking sheet and pour over 1 cup Sherry.  Let sit until moisture is absorbed.
Place the lady fingers in the bottom of the bowl using a fork until the bottom is covered, use about half. Spoon 1-2 to 2/3 jar of jam overtop of lady fingers, then cover with remaining lady fingers.
Make custard according to package directions, using 1.5 times more custard powder than required. For mine I used 4.5 tbsp. custard powder, 3 tbsp. sugar and 2.5 cups milk.  Place in microwave and heat on high for 8 minutes or until starting to set, beating every two minutes. So I put it in for 2 minutes, beat, then put it back for another 2 until it's starting to set. You can make it on the stove but it's very tricky and you will get lumps.
Pour over lady fingers while hot. Cover with cling film, ensuring the cling film is sticking to the top of the custard, not the top of the dish. Otherwise you'll get a film on the custard.
Place in fridge until fully cooled.  Whip small 250 ml container of cream and spread on top of custard.
The more you can let this sit the better it will taste, so try and leave overnight.  I am usually unsuccessful.

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