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15:26 : Not Pie! Trifle!
So after this weekends pie extravangaza my mind turns to sherry trifle.
My mothers recipe for sherry trifle does not use Jelly only custard. This would seem to be a contentious issue. This can mean only one thing. Yes sports fans its a poll.


Poll #458483 Trifle

So what would put in a sheery trifle

Sherry
1(6.7%)
Trifle sponges
0(0.0%)
jam
0(0.0%)
custard
0(0.0%)
jelly
0(0.0%)
cream
0(0.0%)
hundreds and thousands
0(0.0%)
MEAT!
0(0.0%)

What type of jam?

strawberry
5(50.0%)
raspberry
3(30.0%)
blackberry
1(10.0%)
other
1(10.0%)

What type of jelly?

Strawberry
3(27.3%)
Raspberry
5(45.5%)
lime
1(9.1%)
orange
1(9.1%)
lemon
0(0.0%)
other
1(9.1%)

Type of custard?

Birds
8(61.5%)
homemade
3(23.1%)
other
2(15.4%)

Should your trifle be left ot mature for at least a day?

Yes
11(73.3%)
no
4(26.7%)

ticky

circle
0(0.0%)
box
1(7.1%)
black hole
2(14.3%)
pie
1(7.1%)
trifle
2(14.3%)



Current Mood: apatheticapathetic
Current Music: the cars outside
Tags: , ,

Comments

[User Picture]
From:non_trivial
Date:20050321 14:22 (UTC)
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I personally would use a fruit coulis instead of jam. I tend to use drained fruit cocktail. Although I often use swiss roll with raspberry jam as the cakey base.

(And I get my custard from Marks and Sparks - mainly because real vanilla pods are too expensive)
[User Picture]
From:rjw1
Date:20050321 14:25 (UTC)
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> I personally would use a fruit coulis instead of jam

bob hands jakob the beret of prentiouness
[User Picture]
From:non_trivial
Date:20050321 15:50 (UTC)
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I accept gratefully - but my point still stands, as coulis is both less gelatinous and tarter, which makes it a better choice IMHO.
[User Picture]
From:billyabbott
Date:20050321 14:32 (UTC)
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Birds custard made from custard powder out of a tin. Such is The One True Way of making custard.

And ignore the recipe on the back, that makes too thin custard.
[User Picture]
From:exedra
Date:20050321 15:49 (UTC)
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I find it makes it juuust right because I take 1 tablespoon to mean 1 tablespoon piled two inches high
[User Picture]
From:mstevens
Date:20050321 14:43 (UTC)
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Apple pie is best!
[User Picture]
From:rjw1
Date:20050321 14:55 (UTC)
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well according to the lj pie off 2005q1 my steak, kidney, mushroom and ale pie is best!
[User Picture]
From:billyabbott
Date:20050321 15:13 (UTC)
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but my cherry and raspberry pie is best in the sweet category
[User Picture]
From:easterbunny
Date:20050321 15:15 (UTC)
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(Mostly) Apple pie has the best pastry, and is a runner up for best sweet pie (with fellow runners-up apple and toffee, apple and raspberry, and apple crumble).
[User Picture]
From:exedra
Date:20050321 15:51 (UTC)
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I dont think I've ever made trifle that used trifle sponges, they seem a bit odd, and swiss roll makes SUCH a super base! I don't use jelly either as my first trifles were during the period when my mum wasn't letting us eat jelly, never bothered since. Alywas like peaches though. Yummy peaches.
[User Picture]
From:therealdrhyde
Date:20050321 20:59 (UTC)
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I think that leaving trifle to mature breaks some fundamental law of nature. It is in fact NOT POSSIBLE for something as tasty as trifle to survive more than a few hours.

Incidentally, if you want to be really lazy, buy some of those sponge and jam roll things, slice them, soak in sherry (and I really do mean SOAK them), add jelly, then custard and cream and hundreds and thousands and MEAT.

OK, the hundreds and thousands are optional.

Whisky trifle is also nice. Use a cheap cooking whisky like Glenfiddich or The Singleton.
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