I’m blogging about this because it is the perfect vintage dessert. It’s been around for centuries now and the version most often found on the British table is not a delicate or sensual thing – it is a bolshy technicolor Pat Butcher of a pudding. French trifles are delicate, vanilla scented custardy delights, I bet the Italians do something subtle with feather light sponge, but no. Not for us. imageFor the base of a classic British trifle you need a block of rubbery jelly, some trifle sponges and a tin of fruit cocktail. You know, the tin full of beige lumps that may have once been fruit? If you’re lucky you’ll find two half cherries in there.
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Get a nice glass dish, layer your trifle sponges in the bottom, ladle on your fruit and cover with jelly.

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Let this set in the fridge, then make up some Bird’s custard. Radioactive yellow custard, from a cardboard tub. I find that if you use nice fresh custard from the supermarket, a skin doesn’t form and therefore it’s hard to spread the double cream on top.image

This is the final step, use a flat knife to spread double cream over your custard layer, and then decorate the top as you wish. When I was a kid hundreds and thousands were the only option. Now I like to grate some chocolate on.

The thing is, even though I’ve been so disparaging about this dessert, I wouldn’t have it any other way. I love the colours, the layers, the big squelching spoonfuls and the general tackiness of it. I think it’s one of the first desserts I learned to make and I’ve made very few changes over the years to how I make it. It’s always an event too. Oooh, a trifle. Nothing more exciting to have proudly sitting in the back of your fridge. Go on, have a go! I dare you…

It is with the gauntlet thrown down I say:

It’s only vintage but I like it!

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