Page 19 - fdo_5dec15

Here are notes from Pauline:
If possible, make the trifle, except the top layer of custard, three or four days
before eating. This allows the alcohol to permeate the mixture. Add the last
layer of custard a few hours before serving and decorate. Cool in fridge. I
often leave out the custard in the in-between layers as it makes a rather rich
trifle and some people prefer it more fruity. [Note from Ruth: I haven’t made
this recipe in a while, but I’m pretty sure I use the second layer of custard.]
Fresh fruit is best, but dried fruits such as apricots and firm fruit such as
cherries or grapes can be soaked overnight in medium sweet red wine. If using
canned fruit, use the syrup to make the jelly and add fruit juice to make up
the pint. Frozen juices are satisfactory, also Rose’s lime juice, diluted. Fresh
lemon juice is invaluable if the canned fruit juice is rather sweet.
If you’re using custard powder, follow the instructions on the tin and add the
egg yolk after making the custard.
Fruit combinations: Pineapple – if fresh must be cooked – with mandarin
oranges, apricots, grapes, bananas), orange and/or lemon and/or grapefruit
jelly, sherry.
Pineapple, oranges, apples, pears, grapes, lime and/or orange and/or
grapefruit jelly, sherry.
Strawberries, raspberries, cherries, red currants, grapes, lemon or lime jelly
(I know, I said red jelly – it’s all a matter of personal taste), Kirsch and cherry
herring mixed.

Link to Harbord Bakery’s website.

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