Ingredients

So it doesn’t take long when talking  about trifle before there is disagreement about ingredients. There is of course no denying the need for sponge and custard, but it seems everything else is up for grabs. Trifle is one of those dishes that doesn’t require a precise eye or great technique and this is why so many pride themselves in being able to knock up a pretty good rendition.

Trifle for me is about colour, texture and taste, and this is where everyone has an opinion. Should the sponge be soaking in Sherry or should it be lightly drizzled. Should there be more custard or more sponge. Finally and probably the most contested …Should there be Jelly?

The interesting thing about a trifle is , that I am not sure you can ever get a total fail. There are always ones you prefer more, but I am not sure if I have ever disliked a trifle so much that I didn’t want seconds. For me the only possibly fatal error in making a trifle is to make it too dry. There are many elements that can add moisture to a trifle so there is really isn’t any excuse for a dry Trifle.

I am a very visual person so the other essential ingredient for a Trifle, has to be a transparent vessel. I need to see the pretty layers people! If you are making trifle in a non transparent bowel I think there is something not right. Presentation is everything. In recent years I have noticed the trend towards individual serves of Trifle in pretty glasses or bowels and I have to say, I like this a lot. Don’t get me wrong, I still get very excited about a large trifle bowel but I consider myself a progressive foodie and like to see a new take on the classic.

By the way, I have just started a 9 week weight loss challenge and my trainer is not impressed about this blog. I have promised him I will not be starting my research ( taste testing ) phase until I have finished the 9 weeks, but I just hoping that writing and thinking so much about trifle isn’t going to increase my Carb load.

Cheers