Summer /Christmas /Any day Trifle

I always think that a trifle has a little treat for everyone. Whether you like sponge cake, fresh fruit, whipped cream or thick custard, it really is a pudding that covers most bases. Plus it can be served on special occasions all year round (see, I told you I would sneak a bit of Christmas in, but don't tell Chahna)

As a child I always loved the custard layer and would have liked the sponge too if the alcohol hadn't ruined the taste. So when Mum served her trifle on Boxing day, I would use the serving spoon to carve out as much of the custard layer as I could without collapsing the whole delicate structure and exposing my illicit behaviour.

You can make an easy cheats trifle (we won't judge you) but it doesn't have the same cook's satisfaction or the same quality of texture and taste, as the fully home made version. Whether you use pre-made sponge or make your own, take into account the celebration occasion and the amount of other dishes you have to prepare. You are part of the celebration too, so don't end up stuck in the kitchen all day.

A trifle is a colourful, layered dessert, so I will break the full trifle recipe down into a separate recipe for each of the layers. This may make it seem long and complicated, but actually most of the layers are pretty simple and you have already mastered the custard technique in the ice cream post.

The Trifle Sponge

If you have decided to make your own trifle sponge, the recipe is a little different from a classic sponge cake recipe. The reason for this is that a trifle sponge requires a lighter consistency and an extra airy, but sturdy texture. This will allow it to absorb both the custard and the added alcohol or fruit juice, whilst at the same time retaining its shape.

The Genoise Sponge

This is the perfect sponge for a trifle. Airy, sturdy and with a mild flavour which won't distract from the other yummy flavours in the pudding.

Recipe

1. 4 large eggs

2. 125g (4oz) caster sugar

3. 125g (4oz) plain flour

4. 40g melted, unsalted butter

Method

This sponge is all about air, so try to keep this in mind at every step of the process.

1. Grease and line an 8inch (21cm) springform cake tin

2. Preheat the oven to 180C (160C/350F)

3. Place the sugar and eggs in a large mixing bowl and whisk together with an electric or hand whisk until very thick and globby

4. Sift the flour over the bowl and gently fold into the mixture using a metal spoon. Aim to keep as much air as possible in the mixture. Use a cutting and lifting motion in a figure of 8 to retain every scrap of air

5. Pour the melted butter down one side of the bowl and fold in to combine using the same figure of 8 motion

6. Then pour the whole mixture into the cake tin and place in the oven as quickly as possible. Do not open the oven door for the whole cooking time of 25 minutes. This cake is all about air and you dont want to lose a molecule

7. Cook for 25 minutes, until golden and springy

8. Remove from the oven and once the cake tin is cool enough to touch, release the sides and base before transferring the cake to a wire cooling rack.

You can honestly now say that you are a magnificent home baker, heading up to professional levels.

You have made all of the trifle components from scatch, and these days very few people do that. Even the top TV chefs usually use shop bought trifle sponge. But not you - you are magnificent. Definitely get your family or friends to bow down before you as you take your finished trifle to the table.

If you need to go with shop bought trifle sponge, then nothing lost. The overal taste may be fractionally different, but the sponge still absorbs the alcohol or juice and miraculously holds its shape. I do wonder though what added chemicals are needed to allow this all to happen.

That is why my preference is for a "made from scratch recipe", but I also understand that this is not always easy. It depends on our current life situation, our money, time and the demands of our family and friends. So home made or bought sponge have their time and place and it is up to us as home cooks to decide which one fits the occasion best.

If you use a pre-made trifle sponge, you will need at least 5 of them, depending on the size and how thick you want this layer to be.

For either home made or shop bought sponge, you will still need to add the following ingredients to complete the trifle layer.

1. 2 tbs seedless raspberry or apricot jam

2. 150 mls medium dry sherry or madeira , you may prefer fruit juice if it is a summer trifle.

3. 275g fresh or frozen raspberries ( in the summer , use any bright , seasonal berry )

4. 2 medium bananas , peeled and sliced .

The Custard Layer

This is my favourite of all the layers. Once you have learnt how to make a decent custard, you will be welcome in my house any day.

Recipe

1. 425mls double cream

2. 4 large egg yolks

3. 25g golden caster sugar

4. 1 level dessert spoon of cornflour

5. 1 tsp vanilla extract

Method

1. Gently heat the cream in a saucepan until just below simmering.

2. Whisk the egg yolks, sugar, cornflour and vanilla extract together in a mixing bowl

3. As you whisk , gradually add the hot cream to the mixing bowl , whisking continuously

4. Pour the whole mixture back into the saucepan and continue to whisk on a low heat until the custard starts to thicken

5. Pour your delicious, creamy custard into a clean bowl and leave to cool completely. As the custard cools, a skin will form over the surface. Simply peel this off with a metal spoon and either discard it, or else see it as a delectable custard taster just for you (that's how I see it anyway)

Putting It All Together

1. Assemble the sponge layer in the bottom of a large, decorative glass bowl. If you are using shop bought trifle sponge, you will need about 5 sponges, more if you like this layer thick.

   If using a home made Genoise sponge, break your sponge into large pieces and fit into the bottom of the bowl to cover the area completely

2. Spead 2 tablespoons of seedless raspberry or apricot jam to fully cover the sponge surface

3. Pour 150mls medium dry sherry, Maderia or fruit juice over the sponge layer. If this is a Summer trifle, fruit juice is usually a better, lighter and more Summery flavour

4. For a Summer trifle use strawberries and raspberries to spread over the jam as the next layer. If it is a Christmas trifle, then spread frozen raspberries topped with a layer of peeled and sliced bananas to create the fruit layer

5. Now for the best bit. Pour the thick, creamy custard over the top of your whole ensemble and press down with the back of a spoon so it forms a level layer

6. Whip 275mls to 300mls double cream until thick and spread over the custard layer

7. For a Summer trifle, decorate the cream with fresh strawberries and raspberries, but a Christmas trifle suits a sprinkling of toasted almond flakes over the cream. (Toast 50g flaked almonds in a dry saucepan over a medium heat for 1-2 minutes. Shake them frequently to prevent burning and remove from the heat as soon as they are a golden brown colour. Once cooled, scatter them over the cream layer and dot with a few raspberries for extra colour)

8. Cover the bowl with cling film and place in the fridge until you are ready to serve.

9. Obviously you will need to serve with a whole "Ta Da flourish", maybe some stiring classical music , or the National Anthem, whatever suits the occasion.

10. If you are having a dinner party, accompany your Summer trifle with coffee or coffee liquors

11. If it is a Christmas or Boxing Day dessert, then heck, you've had enough food by now, so a home made, hard work trifle is totally enough on its own.