Ingredients with Measurements:
- 1 package of Bird's Custard Powder
- 1/2 cup of granulated sugar
- 4 cups of milk
- 1 pound of fresh berries (strawberries, raspberries, blueberries)
- 1/2 cup of sherry or fruit juice
- 1/2 pound of sponge cake or ladyfingers
- 1 cup of heavy cream
- 1 tablespoon of powdered sugar
- 1 teaspoon of vanilla extract
Special equipment needed:
- Trifle bowl or large glass bowl
- Whisk
- Saucepan
- Mixing bowl
- Electric mixer
Step-by-step instructions:
1. In a saucepan, mix the Bird's Custard Powder and sugar. Gradually add the milk while whisking to avoid lumps.
2. Cook the custard mixture over medium heat, stirring constantly until it thickens and comes to a boil. Remove from heat and let it cool.
3. Wash and slice the berries. Reserve a few for garnish.
4. Cut the sponge cake or ladyfingers into small pieces.
5. In a small bowl, mix the sherry or fruit juice with 1/2 cup of water.
6. In the trifle bowl, layer the sponge cake or ladyfingers, followed by a layer of berries, and then pour a little of the sherry mixture over it.
7. Pour half of the cooled custard over the fruit layer.
8. Repeat the layers of sponge cake or ladyfingers, berries, sherry mixture, and custard.
9. Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
10. Spread the whipped cream over the top layer of custard.
11. Garnish with the reserved berries.
12. Chill the trifle in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 30 minutes
Cooking time: 10 minutes
Temperature:
Room temperature for serving, chilled for storage
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 53g
Protein: 6g
Sodium: 150mg
Substitutions for ingredients:
- Use any type of fruit or berries you like.
- Substitute the sherry with apple juice or orange juice.
- Use pound cake or angel food cake instead of sponge cake or ladyfingers.
- Use whipped topping instead of heavy cream.
Variations:
- Add a layer of chocolate pudding or Nutella spread between the layers of custard and fruit.
- Use chocolate cake instead of sponge cake or ladyfingers.
- Add a layer of caramel sauce or dulce de leche between the layers of custard and fruit.
Tips and tricks:
- Make sure the custard is completely cooled before layering it in the trifle bowl.
- Use a serrated knife to cut the sponge cake or ladyfingers into small pieces.
- Chill the bowl and the whisk attachment before whipping the cream for best results.
Storage instructions:
Cover the trifle with plastic wrap and store it in the refrigerator for up to 3 days.
Reheating instructions:
Not applicable
Presentation ideas:
Serve the trifle in a clear glass bowl to show off the layers.
Garnishes:
Fresh berries, mint leaves, chocolate shavings
Pairings:
Serve with a cup of tea or coffee.
Suggested side dishes:
Not applicable
Troubleshooting advice:
- If the custard is too thick, add a little more milk and whisk until smooth.
- If the whipped cream is too runny, chill the bowl and whisk attachment for a few minutes before whipping again.
Food safety advice:
- Keep the trifle refrigerated until ready to serve.
- Use fresh ingredients and wash the berries before slicing.
Food history:
Bird's Custard Powder was invented in 1837 by Alfred Bird, a chemist from Birmingham, England. It was originally created as a way to make custard for his wife who was allergic to eggs. The powder became popular during World War I when fresh eggs were scarce.
Flavor profiles:
Creamy, fruity, sweet
Serving suggestions:
Serve the trifle as a dessert after a meal or as a sweet treat for a party.
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Region: British