So week three of Jenny and Helen’s Great Bloggers Bake Off and this week the theme is puddings. When I was watching this week, it struck me that I had never made a trifle. My mum used to make one when I was little with tinned fruit and very sweet tinned cream but as I have grown up, it is not something that I have wanted to make myself. Until today. Now one of the things that I dislike about traditional trifle is the sponge at the bottom, there is something about the texture of sponge fingers that puts me off. Then it came to me to try bread instead as one of my favourite fruit puddings is Summer Pudding with the juice soaked bread around the outside. Amazingly, it worked really well and two bowls later, I could quite happily eat the whole bowl. The nice thing about trifle is that anything goes when it comes to the fruit you use and if you don’t want to make the custard, ready made would work just fine too.
Wash and prepare the fruit and put to one side. Take your bread a cut it into shapes with a biscuit cutter. Line the bottom of your trifle bowl with the bread shapes.
Make your jelly according to the packet instructions. Using a spoon, carefully tip small amounts of the jelly onto your bread pieces so that they all soak up some of the jelly mixture.
Place your fruit on top of the bread and tip the rest of the jelly over the top. Cover and place in the fridge to set for about two hours.
To make your own custard, place your milk and 300ml of cream into a medium saucepan with the vanilla pod and seeds and warm gently until it is just starting to boil. Remove from the heat and leave for 10 minutes.
Whisk your sugar and egg yolks in a separate bowl until they are pale and fluffy. Slowly pour the cream ans milk mixture into the sugar and eggs and combine. Return the mixture to the saucepan and warm on a low heat for about ten minutes or until it has thickened.
If it is not thick enough, mix together a tablespoon of cornflour with a tablespoon of water and quickly add to the custard and continue to heat for a couple more minutes until it is thick.
Cool the custard and gently pour over the jelly. Put the bowl in the fridge for another half an hour or so to allow the custard to set.
Whip the cream and spoon or pipe it onto the top of your trifle and scatter a few of the remaining berries over the top.