A trifle for Christmas
It’s Christmas Day and all over the world people are celebrating. And feasting.
Here, it’s summer time, but because so many of us have ancestry from the northern hemisphere, we all still dream of a white Christmas (though many of us have never experienced snow) and the shop windows are full of fake snow — even while we’re roasting in the heat.
A lot of people still eat the full traditional Christmas dinner, with roast (baked) meats and vegetables, followed by the traditional plum pudding.
I love plum pudding, but this year I made trifle instead. If you’ve never made trifle, it’s easy — more a case of assembling a dish, rasher than cooking. In this case, I bought sponge cake, sliced it thin and made a kind of sandwich with lemon curd (home made — also easy)
Put a layer of cake in the bottom of the bowl, sprinkle it with sherry (or orange juice), then layer in fruit, custard, fruit, jelly (jello) and repeat the process. I always use fresh fruit – for this one I used mostly mangoes and lots of blueberries, strawberries, youngberries and raspberries, but I’ve also used other fruits in the past — bananas, passionfruit, peaches, apricots, kiwifruit — anything yummy, really. Mostly I try to use fresh fruit, but if fresh fruit is in short supply, a little added good canned fruit, like sliced peaches, is fine.
The final layer is freshly whipped cream topped with fruit. It’s light and yummy, and even nicer the second day. (In fact I did all except the final whipped cream and fruit layer the night before.) And perfect for dessert in the warm weather.
Do you like trifle? Do you usually have plum pudding for Christmas dinner or not?
Wishing you all the best for the festive season.