I was looking forward to this month's IIP as this month's theme was very open and there were many ideas running through my head. This month's theme is COLOUR.
I decided to make Christmas trifle. It's full or colour and my Christmas nowadays is not complete without a trifle of some sort. We're lucky in Australia to have Christmas in Summer. There are lots of beautiful fruits that are available. I decided to add strawberries, kiwi and mangoes in my trifle. Not only will it be colourful but also delicious.
There are no hard and fast rules on making trifle. You can add any fruit and as many layers you like. Your trifle can be quick and easy by using store bought cake and custard or you can make it as complicated as you like. You can also make it in a large trifle bowl or make individual ones. There is only one rule when you want to make trifle. You need to be organised. The buttercake needs to be made a day before you want to make the trifle that way it holds up a lot better. You also need to make the jelly before hand so it's set before using.
In my house, my English Hubby is actually a little picky about his trifles and likes the traditional ones. I listened to his "suggestions" and tweaked it a little.
My first layer was buttercake that I crumbled a little. I placed the cake pieces in a single layer at the bottom of the bowl. I then made raspberry jelly according to packet instructions (less 50ml water) and poured over the cake. Place the bowls in the fridge for a couple of hours to set the jelly.
My second layer is an assortment of fruits. Be as colourful as you can, after all, it is for Christmas. I diced them into smallish pieces and placed them randomly over the cake and jelly layer. I also pre-made lime flavoured jelly and cut it to the same size pieces and scattered that in as well. For another flavour contrast, I add dollops of my homemade strawberry jam I made earlier in the week.
The next layer is a nice thick layer of custard and then topped with whipped cream.
Recipe for Buttercake:
250g softened butter
1 tsp vanilla extract
275g caster sugar
335g self raising flour, sifted
1. Preheat oven to 180degC and grease 22cm round cake pan
2. Beat butter, vanilla and sugar in a bowl and beat with electric mixer until light and fluffy. Beat in the eggs, one at a time, then stir in flour and milk, in two batches.
3. Spread the mixture into pan and bake for 1 hour. Stand cake in pan for 5 minutes then turn out onto wire rack to cool.
Recipe for Custard:
6 large egg yolks.
2 rounded tbs cornflour
4 tbs caster sugar
1. Bring the milk and cream to the boil in a non-stick saucepan. Beat the egg yolks, cornflour and sugar together in a bowl, then gradually wisk in the hot milk and cream.
2. Return the mixture to the pan and cook over a low heat, stirring constantly for about 10 minutes. The mixture should be thick enough to coat the back of the spoon. Do not let it boil or it may curdle.
3. Transfer to a bowl and leave to cool.
Merry Christmas and Happy Holidays to everyone, especially those who attended the party.