Langley Family Christmas: English Trifle

Petrina Arnason remembers plenty of British foods in the cupboards growing up.

  • Dec. 9, 2015 12:00 p.m.

from Petrina Arnason, a Township councillor

It can be modified to suit a variety of tastes and preferences. My mother came from a British background but was not allowed in the kitchen while she was growing up. Therefore, many of the dishes that she created as a young wife and mother were influenced by the culture and times in which she was learning. Her efforts were also abetted with staple ingredients such as the Birds Custard Powder which was always found on our cupboard shelf. Somewhat more traditional and sophisticated trifle recipes call for exotic ingredients such as port and perhaps homemade preserves in place of the Jell-o. But despite its humble ingredients, it was for many years the rich ending to a family Christmas turkey dinner which was enjoyed by all.

English Christmas Trifle

1 homemade sponge cake or layer cake made from scratch or mix, broken into pieces

Raspberry jam

1 small packet of raspberry Jello

Large tin of well drained fruit salad mix

2 cups custard sauce made with Bird’s Custard Powder according to package directions

1 cup whipping cream

Prepare jello and refrigerate until firm, then cut into bit size pieces. Break or cut sponge cake into pieces and line the bottom and sides of a glass bowl. Place a small amount of raspberry jam on the exposed cake pieces. Arrange fruit on top of cake, layer with jello pieces. Prepare custard according to package directions. Allow to cool, whisking occasionally to prevent lumps. When cool enough, cover the cake and fruit with the custard and refrigerate. Whip cream and cover the custard with it and chill completely before serving.

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