Friday, October 29, 2010

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.

13 comments:

Penny McKinlay said...

But will it be a tipsy trifle? The alcohol is the key ingredient in my opinion!

Peg said...

Mmmmmmmm!

Rudee said...

They look pretty tasty to me. Is that custard powder a Canadian thing? I've never seen it here in Detroit, but really, that's a quick fix if it's worthwhile. If it's British, I can probably get it from my local grocer that carries foods from all over (except Canada!).

Rudee said...

...and don't you think this would have made a good Ruby Tuesday shot? Be sure to recycle this on a Tuesday.

Ginny said...

It does look quite lovely with all those ladyfingers around it! And the ingredients sound yummy. I have never heard of custard powder, wonder if it is called by a different name here? I know these will NOT be trifling to the seniors, it will be the hit of the evening!!

Mimi said...

Looks yummy.
My Mum used Birds Custard Powder too, though she sometimes made "real" custard too. The powder is very handy, and with a bit of cream added, it's nice and rich.
I couldn't make trifle without sherry!
Hope everyone enjoyed their dinner!

Stephanie V said...

Penny, we decided against the liquor because there were so many ideas about which one is right. It tastes pretty rich without it...not the same, I know.

Rudee - Bird's is British so you should be able to find it. If not, just hop across the border...you can get it in any supermarket. Good idea re RT.

Ginny - thanks...I'm sure it will be a special dessert.

Mimi - if you have any on hand try the Nanaimo Bars. Just follow the link. I know you love chocolate!

deb said...

Looks yummy!! I've never seen or known about powdered custard stuff (& I live in Canada too!), but maybe that is why I never had any luck with Naniamo bars either...

Joanna said...

Oooooh, that trifle looks good with the custard on top. I love Bird's custard--it's comfort food to me.

Angie said...

I'm a senior & British!!! Can I come? Yesterday I had 2 slices of sponge cake made with custard powder! Isn't it funny how things like this happen - don't even think about Custard one minute & then there it is again!

jeannette said...

I'm curious about the Nanaimo bars?

Ciara said...

YUM!! Feels like Christmas...

EmptyNester said...

That looks YUMMY! I bet it was delicious!

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