I'm not going to defend this trifle. It's a trifle - what more do you need to say? If you're a trifle doubter, this is not the place for you. In fact you're just odd. Trifle doesn't need explaining.
THIS one is a teeny, tiny bit different. Not enough for it to feel worryingly un-trifley and it's not poshed up with, like, proper cake or anything. No, if anything, this trifle is actually a further step down the packet-kitch road that you'd expect to be walking when it comes to trifle.
The way it achieves this is that the topping is blancmange. Not that that should worry you. Blancmange is just the same as cold custard-powder custard, but not yellow. That's it. Here, the lack of yellowness is desirably Christmassy, a snowy blank canvass upon which you can strew any number of festive sprinkles, by which I mean silver balls obviously.
It's also got white chocolate in it too, in case you need anymore persuading.
The red, Santa's belly, bit is red jelly ('strawberry' I think they call it), sponge fingers and tinned fruit. If the tinned fruit is leaning too far to the naff for you, you could merrily use frozen raspberries, in fact I would have done if I'd had any.
As far as what else you need, it's just silver balls really. I happened to have some rice paper snowflakes which went on there too and there would be no shame in little icing snowmen or such like.
Go on, make this trifle, you know you want it. People may have a brief moment of judging you, but there you go, these are the trials you have to go through if you are to be true to your trifle loving. Own it.
- About 12 trifle sponge fingers/ boudoir biscuits
- 2 or 3 tbsp cordial - maybe a winter spice one? Elderflower or even just Ribena...
- 1/2 a tin of fruit cocktail or a handful of frozen raspberries
- 1 pack of red jelly
- 1 pint milk
- 4 tbsp cornflour
- 2 tbsp caster sugar
- 100g white chocolate
- Silver balls etc etc
- Arrange your sponge fingers in a delightful bowl, sprinkle over the cordial, then scatter over the fruit.
- Make up the jelly according to the packet - you could use the juice from the tin.
- Pour the jelly over the fruit and sponge and put it in the fridge to set.
- To make the blancmange, mix the milk, cornflour and sugar together in a pan. Heat gently until it's thick like custard, take it off the heat.
- Break in the white chocolate and stir until it's melted into the blancmange.
- Pour the blancmange over the jelly as soon as the jelly is set enough to hold it.
- Chill, then get your festive groove on with the silver balls.
- Serve with no sense of irony and an acceptance that, despite first appearances, is pure class.