And as the classic all-time favourite movie is airing, the one and only, majestic Ian Fleming’s Chitty Chitty Bang Bang, we’re celebrating all that’s delicious, delightful and deliriously decadent with our Truly Scrumptious Trifle! One for festive frolics and a super indulgent pudding for Christmas time and special occasions.
Serves 6 – 8
For the awesome base:
4 trifle sponges
A little raspberry, strawberry or blackberry jam
250g frozen mixed berries, defrosted
150ml sherry or Madeira
For the dreamy custard:
3 large egg yolks
50g castor sugar
1 tsp of cornflour
275ml of whipping or double cream
1 vanilla pod or 1 tsp of vanilla essence
For the fluffy topping:
325ml of whipping or double cream
50g flaked almonds, toasted
Dawn: This is one of my all-time favourites that makes me really think it’s Christmas!
Andrew: The ingredients alone are very decadent…how do we start?
- Taking the trifle sponges, cut each in half, lengthways and spread one side of each with the jam preserve of your choice. Position in the base of a large glass bowl and prick the top of each sponge with a fork.
- Pour the sherry or Madeira over the sponges, making sure each is covered in the golden looking liquid. Set aside in the fridge while you make the custard to allow the trifle sponges to absorb the liquor. You may wish to prepare these the night before you use to serve the trifle, if you wish.
Dawn: While we’re waiting for the sponges to do their job, we’ll start to make real custard. A wonderful treat and tastes like pure silk on the tongue. So here’s how we start:
- Put the egg yolks, cornflour and castor sugar in a bowl and mix together until they are combined to become a bright, yellow jewel.
- Put the custard whipping or double cream in a saucepan adding either the vanilla pod which is first cut its length and the seeds scraped out along with the outer pod put into the cream, too or add the tsp of vanilla essence.
- Gently heat the cream and vanilla mixture on a hob until hot then add to the egg mixture, stirring as you do to combine the ingredients.
- Now pour the custard ingredients back into the saucepan that you’ve used for heating up the cream and return to the hob.
- Heat gently, stirring constantly.
Dawn: You must stir the mixture constantly to avoid any lumps forming if it’s left alone.
- The custard will start to thicken and when it does, take the saucepan off the hob, remove the vanilla pod if you’re used one and set the custard aside to allow it to go completely cold.
- Remove the trifle sponges from the fridge which will have absorbed the liquor by now.
- Peel the bananas, slice and scatter across the trifle sponges. Add the defrosted mixed berries, too.
Andrew: Can I use fresh fruit, Dawn?
Dawn: Yes, Andrew. I’d look at using any ripe soft berries such as strawberries, raspberries and/or blackberries. If you have them, you can also add red and blackcurrants.
Andrew: Mmm…fruit! Now what?
- With the cream set aside for the fluffy topping, whisk it to a thick consistency with an electric hand mix.
Dawn: You’ll know the cream is ready when you can make upright peeks in it.
- Make sure the custard is cold and pour this over the trifle sponges and berries base.
- Next, scoop out all the delicious, fluffy cream topping and make sure all the custard is covered.
- Finish the trifle off by scattering the toasted flaked almonds all over the fluffy topping.
Dawn: And hey, presto! Truly Scrumptious Trifle! My favourite!
Andrew: It looks too wonderful to tuck into! Did I tell you a man was found in a doorway covered in sponge, fruit, custard and cream! Police are warning that his attackers are not to be trifled with!
Dawn: Hilarious, I’m sure!
Andrew: It is! Do carry on!
Dawn: Carrying on…it’s a really lovely treat recipe and one I make once, possibly twice a year because it’s so high in sugar! But every mouthwateringly delicious bite is to be savoured and it really, really is Truly Scrumptious!
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