Re: [lace-chat] David do you trifle?

[Steph Peters]

On Sun, 07 Nov 2004 01:56:21 +1100, David wrote:
>Hmm. Yes, but I had to change Mum's somewhat 'cos she was strict 
>Methodist and never touched a drop :) Now let me see if I can recall how it 
>went - haven't made one in a few years.

My family's version is similar.  My grandmother used to insist her recipe
was 'proper English trifle' from her mother's recipe, dating to around 1850
- but I reckon any English family could claim that.

>In a huge casserole dish put chunks of a stale plain cake or sponge (not 
>stale enough to be mouldy :). Saturate it (although not enough to make it 
>loose shape) with brandy, red wine - you know the usual stuff.
Sherry is our referred tiple for this.

>Now add lots of fresh fruit - particularly strawberries, red seedless 
>grapes, blue berries, black currants (whatever you like really).
>Pour a fairly think custard over the lot. Let it cool 
Agreed up to here
>and then top with a 
>dark red flavoured jelly 
Skip this bit - according to grandma jelly in trifle is a 20th century
bastardisation.
>and put it in the fridge.
>Of course you serve it with huge dollops of fresh whipped cream.
Which grandma also said - not very 1850 is it?

>I find it much easier to make it this way rather than in individual glasses 
>(sometimes called parfait glasses) - far too fiddly
Too right.
--
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Re: [lace-chat] David do you trifle?

[David Collyer]

Dear Yvonne and other interested friends,
David I was wondering if you have a good trifle recipe. You always seem to
have great recipes which I hoard in my files but I haven't seen one for
trifle yet.
Hmm. Yes, but I had to change Mum's somewhat 'cos she was strict 
Methodist and never touched a drop :) Now let me see if I can recall how it 
went - haven't made one in a few years.

In a huge casserole dish put chunks of a stale plain cake or sponge (not 
stale enough to be mouldy :). Saturate it (although not enough to make it 
loose shape) with brandy, red wine - you know the usual stuff.
Now add lots of fresh fruit - particularly strawberries, red seedless 
grapes, blue berries, black currants (whatever you like really).
Pour a fairly think custard over the lot. Let it cool and then top with a 
dark red flavoured jelly and put it in the fridge.
Of course you serve it with huge dollops of fresh whipped cream.
I find it much easier to make it this way rather than in individual glasses 
(sometimes called parfait glasses) - far too fiddly
That'll do.
Love
David in Ballarat


Thanks, Yvonne.
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Re: [lace-chat] New car - UK

[Margery Allcock]

I love my Honda Jazz.  It's easy to get into and out of, and easy to drive,
and the fuel economy is great - I've averaged 45 mpg since I bought it 2
years ago, and on long journeys it's reached 58 mpg.  The back seats fold in
all sorts of unusual ways (including the usual
forwards-to-extend-the-boot-space); in fact I can get a stack of large
crates on the floor in the back once the seats have been folded away like
cinema seats.  I had a Rover 200 before, and the Jazz has more boot space -
I took my Sainsbury baskets to try for size before I decided to buy this (3,
against the Rover's 2, flat on the floor).

My FIL swapped his old Volvo for a Toyota Yaris, and was very pleased with
that.

Both of these get good write-ups in the car magazines for design and
reliability.

But it's a very personal choice, picking a car - good hunting!

Margery.

[EMAIL PROTECTED] in North Herts, UK


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