Friday (already) (again)

I didn't have to google the image, so I guess that we've already had chesnuts - but, seeing as the nights are drawing in. . . it's probably time for some more
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)


Mel said...

Oh!! OH!
Thanks to you and himself--I've done the chestnut deal.

Now, this trifle stuff--dunno that's allowed given it's probably not exactly glutten free (yes....LOL.....I meant that!).

Reminds me of this Danish cake soaked in juices with fruit and whipped cream that my grandmother made (which is one of the few things I remember about my maternal grandmother---). Drat that I don't remember the name of it.....all I remember is how awesome it tasted.

<-- will contact the sister in hopes of getting more information!

Yes, thank you--since I've still not indulged in a 'sinful pleasure' yet......trifle, please!

I mean, what's a wee bit of gluten gonna hurt......

Sorrow said...

From the post previous, what i really wanted to say, but didn't know if the mini teen would find it even remotely humorous is that Thanksgiving is when we give thanks that we aren't part of Britain any more.

I, Like The View said...

sorrow I was trying to explain that to her - but she just didn't get it!

Mel is there such a thing as gluten free cake. . . track one down!

and your Danish cake story reminds me of my mother's Blurt Kaka (from her time in Norway) - sponge soaked in pineapple juice, layered with chunks of pineapple and covered in whipped cream. . . it was one of my favourite deserts when I was little (she only made it on special occasions)

Dave said...

Just at the moment I've lost my appetite (and ¾ stone) but I'll try a little bit of trifle, thanks.

Mel said...

Ha. Obviously you've never tasted a gluten free cake/cookie.

<-- HAS!!!!

*gak, choke, turning green*

I, Like The View said...

how about ameretti biscuits Mel? apricot kernels, egg white and sugar. . .

Dave a trifle of trifle coming up - which is your favourite part? I'll make sure you have double helpings (a small double helpings, that is)

mig said...

Oh I'm sad. I've never liked trifle and it sounds so gorgeous.
I rather like the sound of the 16th century version though.
And anyway, chestnuts, especially when they look so inviting Oh Yes. I'll have some of them.

I, Like The View said...

mig my children don't either, so sometimes I buy mini ones, single portion, for myself as a treat

it's not quite the same as a spoonful or two from a huge bowl, all sloppy and slurping and squelching tho