and for some reason, I quite fancy a large bowl of trifle. . .
"Trifle is one of the oldest desserts in the UK and it has originated somewhere in 16th century and was originally a dish of cream boiled with various mixes. The word trifle derives from the Middle English trufl which in turn came from the Old French trufe (or truffle), meaning something of little importance. Originally, in the late 16th century, the culinary meaning of the word trifle was a dish composed of cream boiled with various ingredients... Trifle is the one of the richest English desserts and it is served on special occasions like Christmas. This dessert has popular variants like “Sherry Trifle” often referred to as “High Church” and the recent jelly soaked sponge cake. As per as historical records the first Trifle recipe was published in The Good Hyswife’s Jewell, 1596 by T. Dawson, followed by a rennet variation of the preceding recipe by the legendary cook Robert May, followed by complete transformation to the existing trifles with macaroons soaked in wine and then the trifle made today probably gives you with a final form with sponge cakes, layered with fruits, custard and whipped cream on the top.
"Over the years trifle has been transformed completely with the addition of flavours and the replacement of ingredients to make it more gorgeous.
"A recipe is as follows: Halve a sponge cake from the middle, sandwich it with jam and soak it with fruit syrup, red wine or any fruit pulp; top it with a layer of fresh fruits like bananas, papayas, strawberries, peaches and pineapples; prepare a thick custard, let it cool and then tip it over the sponge cake and fruits; and finish it with cream, cherries and the berries you like the most."
(any True Brit will know that that is not how you make trifle, but I'll spare you an explanation) (apart from the fact that it's not trifle unless it has flaked almonds on top of the custard)