Trifle is defined by the Oxford Dictionary as; A cold dessert of sponge cake and fruit covered with layers of custard, jelly, and cream. The word trifle derives from the French word “trufle,” and means something whimsical or of little consequence. Trifle is believed to have its origins in England in the 1500’s first appearing in a cookery book by Thomas Dawson. While most traditions and certainly culinary tastes have changed considerably over the years, the humble trifle has not only survived but continues to thrive into the 21st century.
I am not one for “favorite things”, I struggle to nominate a favorite colour, song or item of clothing. I consider myself more of a mood driven person, with changing preferences. People who know me would also contest to my love of food, especially fine food. So I am puzzled myself by my consistent and unrelenting love of trifle. When I think of trifle it evokes such strong emotions and memories that I can not recall a time when I have been able to say no to a serve of trifle if on offer.
Some years ago I started chatting with family and friends about my love of trifle and it did not take long before I found some kindred spirits who would awaken to tell their stories of “mum’s trifle”. As people talked about their mum’s trifle, I could sense that the fondness I felt for this most humble dessert was shared by others. Typically there was also agreement about how mum’s trifle was the best. It seems that the unique combination of sponge, custard, cream, fruit, sherry, and most contentious jelly or no jelly that each of our mum’s made was just the right fit for our individual tastes.
Being a psychiatrist and believing I having a fairly good grip on reality, I know that there is a fair chance that my mum’s trifle would not win any awards on any professional circuits, but for me , it is hard to beat. Despite my clear obsessions for trifle, I would for example never order a trifle in a Michelin star restaurant, because I know I would most likely disappoint.
So some time ago I came up with the idea to create a trifle coffee table book. The idea being that I would love to collect stories about a variety of mum’s trifle and what people believed it was about their version that made it special. I hoped to conduct research, which would included tasting a considerable amount of these trifles which would allow me to develop a connoisseur’s taste for trifle. From this research would emerge a book featuring a collection of the worlds most loved mum’s trifles.The content would not only contain recipes but stories, memoirs and mouth watering pictures .
Unlike many of the ideas I get, this one did not seem to ever diminish completely and at times of quite and rest, the idea would re-emerge. Many people along the way had suggested I write a book and some of my friends and colleagues had written not one but several books by now. The book they all expected me to write of course would be about my profession, my journey and my insights as a psychiatrist. But so much has been written in this genre already and I struggled to recognise anything new I could add. The book I remained more excited to produce is my trifle book.
Whenever I found the thought entering my mind again, I was immediately excited by not only the gastronomic research required but also by the mental image of this incredible book bursting with colour. I would at times bring up the idea of the trifle book in social situations for fun and lighthearted relief but more times that not the response was “do it”. So today I met a patient who I had not seem for a few months and she said” have you started working on your trifle book yet because I am dying to send you my recipe .”
So here I am, starting the “A Little Trifle Crazy ” blog. The name also suggested by the same patient earlier today. What next? I really want to start a conversation with you the greater audience about trifle. So please send me your stories or invite me to come around for a taste.
Cheers Jason
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A Little Trifle Crazy 