Trifling

Today's a busy day.  We're organizing a British fish and chip night for the seniors this evening.  And somewhere along the line, a trifle inserted itself into the plan.   I have never made a trifle.  In fact, I'm not sure I've even eaten one.   But since we're intrepid, we found that almost everyone we know has their favorite trifle recipe.  And only too happy to share.  Why are they all so different yet strangely the same?

Foolishly undaunted, we set to this morning and made four trifles - we have to feed 50!    Since we have four to play with they are all differently similar.  Or similarly different. 

For the custard, most of our sources agreed on using Bird's custard powder.  The only time I've ever used this stuff was for the middle layer of Nanaimo Bars.  And that uses such a small amount that a tin lasts a long, long time.  I was impressed with the soft, fluffy powder when I opened the pack.  It's no longer a tin with a nifty fitted lid that I found quite satisfying as a child. Yes, my mother also used it.  And I remember that she had  to chip away at the hardened contents, too. Nanaimo Bars were only made at Christmas back then.

I think they look pretty - and pretty good, too.  They should pass the taste test after the whipped cream and gingersnap crumbs are on.  I hope.  The rest of the dinner is coming from our favorite fish and chip place.  I know everyone will be happy about that.