Wednesday, December 24, 2008
Wishing you all a magical Christmas...
Grandma and my Aunt Polly were teetotallers "not a drop of alcohol shall pass my lips" but at trifle making time they could be found in the kitchen whisky bottle in hand, with much tasting along the way to make sure the trifle was strongly flavoured enough.
Anyway here's a basic recipe for whisky trifle, the way our family does it anyway. All quantities are approximate :-)
Take one basic sponge cake (I use the size you make in a rectangular sponge roll tin) and cut it in half and sandwich it together with a generous layer of raspberry jam.
Cut it into cubes and place in bowl.
In a jug dissolve about 2 tbsp sugar with about 1 -1 1/2 cups of hot water, add a generous quantity of whisky; I don't measure this but add enough to get a decent flavour (probably half a cup or more) the flavour does develop on standing but you should be able to taste the whisky at this stage!
Pour this over the sponge, you need to get the sponge really wet, this is the secret of a good trifle.
Make 2 cups of custard -(I use 2 tbsp of custard powder and 2 tbsp sugar and 2cups milk), but you could use real egg custard or bought custard.
Pour this over the sponge. Refrigerate when cold.
You probably could eat it the same day but I find it better the next when the flavour has developed.
Serve with whipped cream.
A little tip! The trifle at the bottom of the bowl has the best flavour!!