All this talk about basic puddings got me thinking about trifles. I
know trifles don't have particular recipes but are layers of good stuff
like cake, jam, pudding, fruit, liqueur and cream in varying amounts. I
was going to ask about favorite pudding types for trifle. I was
thinking that butterscotch might be better than vanilla.


I looked up trifle recipes and learned that they're made with custard,
not pudding. The difference between a custard and a pudding is that
custards are bound with eggs where puddings are bound with starch.


With all this summer produce (we've been out to the local orchard today
for peaches), I believe a trifle is in order, perhaps something with
pound cake, raspberry jam, apricots, amaretto, butterscotch custard or
pudding, whipped cream and blueberries on top.


--Lia

Brits often say there IS such a thing as a classic trifle. And they can feel
very strongly about it. Consider yourself lucky you didn't post this in a
UK group.

Here's is an example of a recipe by Delia Smith:

http://www.deliaonline.com/recipes/t...e,1567,RC.html

"Jke" > schreef in bericht
...
> Brits often say there IS such a thing as a classic trifle. And they can
> feel very strongly about it. Consider yourself lucky you didn't post this
> in a UK group.
>
> Here's is an example of a recipe by Delia Smith:
>
> http://www.deliaonline.com/recipes/t...e,1567,RC.html
>
And she adds a number of non-traditional versions he
http://www.deliaonline.com/search/?qx=trifle

"Julia Altshuler" > wrote in message
. ..
> All this talk about basic puddings got me thinking about trifles. I
> know trifles don't have particular recipes but are layers of good stuff
> like cake, jam, pudding, fruit, liqueur and cream in varying amounts. I
> was going to ask about favorite pudding types for trifle. I was
> thinking that butterscotch might be better than vanilla.
>
>
> I looked up trifle recipes and learned that they're made with custard,
> not pudding. The difference between a custard and a pudding is that
> custards are bound with eggs where puddings are bound with starch.
>
>
> With all this summer produce (we've been out to the local orchard today
> for peaches), I believe a trifle is in order, perhaps something with
> pound cake, raspberry jam, apricots, amaretto, butterscotch custard or
> pudding, whipped cream and blueberries on top.
>
>
> --Lia
===============
I have, what I consider, a good trifle recipe using sliced jelly roll you
purchase in a supermarket instead of other types of cake.
and fresh raspberries; excellent. I know the traditional trifle uses
custard, but I have always used instant vanilla pudding mixed with a little
cool whip topping and a touch of almond flavoring.

Jke wrote:
> Brits often say there IS such a thing as a classic trifle. And they can feel
> very strongly about it. Consider yourself lucky you didn't post this in a
> UK group.


Aw, but I love it when people get passionate and argumentative about
food. Is there another reason for this usenet group?


I take it that corn flour in British equals corn starch in U.S-ian?
I wouldn't have thought that nuts belonged in trifle, but I suppose that
could work.
Thinking about it, strawberry shortcake is related to trifle since you
have cake, fruit, syrup and cream.


--Lia

Yes, corn flour is brit-speak for cornstarch.

Julia Altshuler wrote:
> Jke wrote:
> > Brits often say there IS such a thing as a classic trifle. And they can feel
> > very strongly about it. Consider yourself lucky you didn't post this in a
> > UK group.
>
>
> Aw, but I love it when people get passionate and argumentative about
> food. Is there another reason for this usenet group?
>
>
> I take it that corn flour in British equals corn starch in U.S-ian?
> I wouldn't have thought that nuts belonged in trifle, but I suppose that
> could work.
> Thinking about it, strawberry shortcake is related to trifle since you
> have cake, fruit, syrup and cream.
>
>
> --Lia

Yes, corn flour is brit-speak for cornstarch.

Julia Altshuler wrote:
> Jke wrote:
> > Brits often say there IS such a thing as a classic trifle. And they can feel
> > very strongly about it. Consider yourself lucky you didn't post this in a
> > UK group.
>
>
> Aw, but I love it when people get passionate and argumentative about
> food. Is there another reason for this usenet group?
>
>
> I take it that corn flour in British equals corn starch in U.S-ian?
> I wouldn't have thought that nuts belonged in trifle, but I suppose that
> could work.
> Thinking about it, strawberry shortcake is related to trifle since you
> have cake, fruit, syrup and cream.
>
>
> --Lia

pfoley wrote:

> I have, what I consider, a good trifle recipe using sliced jelly roll you
> purchase in a supermarket instead of other types of cake.
> and fresh raspberries; excellent. I know the traditional trifle uses
> custard, but I have always used instant vanilla pudding mixed with a
> little cool whip topping and a touch of almond flavoring.


Don't you appear on that "Semi-Homemade" TV show?

Bob

"Bob Terwilliger" > wrote in message
...
> pfoley wrote:
>
> > I have, what I consider, a good trifle recipe using sliced jelly roll
you
> > purchase in a supermarket instead of other types of cake.
> > and fresh raspberries; excellent. I know the traditional trifle uses
> > custard, but I have always used instant vanilla pudding mixed with a
> > little cool whip topping and a touch of almond flavoring.
>
>
> Don't you appear on that "Semi-Homemade" TV show?
>
> Bob
===
It might not be your "classic" trifle, but it was very delicious. It was
the sliced jelly roll that made it taste so good with the fresh sweetened
raspberries. If you rather make your own classic trifle, substiitute the
pound cake or sponge cake for jelly roll. Jelly roll is made of sponge cake
with raspsberry filling. It added a lot to the dessert. If you don't like
calling it a trifle, just call it a dessert. If you don't wish to use
pudding or cool whip, use custard and whipped cream; that would be up to
you.
Sometimes easy can be very good.
----------------------
>
>

"Julia Altshuler" > schreef in bericht
. ..
> Jke wrote:
>> Brits often say there IS such a thing as a classic trifle. And they can
>> feel very strongly about it. Consider yourself lucky you didn't post
>> this in a UK group.
>
>
> Aw, but I love it when people get passionate and argumentative about food.
> Is there another reason for this usenet group?
>
>
> I take it that corn flour in British equals corn starch in U.S-ian?

I am neither British nor American, but I would say yes.

> I wouldn't have thought that nuts belonged in trifle,

Me neither, but Delia 's recipes have an outstanding reputation, so if she
does it, so can anyone else

but I suppose that
> could work.
> Thinking about it, strawberry shortcake is related to trifle since you
> have cake, fruit, syrup and cream.
>
>
> --Lia
>

"Bob Terwilliger" > wrote in message
...
> pfoley wrote:
>
> > I have, what I consider, a good trifle recipe using sliced jelly roll
you
> > purchase in a supermarket instead of other types of cake.
> > and fresh raspberries; excellent. I know the traditional trifle uses
> > custard, but I have always used instant vanilla pudding mixed with a
> > little cool whip topping and a touch of almond flavoring.
>
>
> Don't you appear on that "Semi-Homemade" TV show?
>
> Bob
> ===========
I am going to post the original version recipe of Jelly Roll Trifle in a
separate posting; look it over; you will probably prefer the original, since
you don't like shortcuts.

>

Julia Altshuler > wrote in
:

> Aw, but I love it when people get passionate and argumentative about
> food.

It's a little known fact that the true cause of the Civil war was a
discussion over putting Sugar in cornbread

Mike H wrote:

> It's a little known fact that the true cause of the Civil war was a
> discussion over putting Sugar in cornbread


And all this time I thought it was over putting beans in chili.


--Lia

Julia Altshuler wrote:

> Mike H wrote:
>
>> It's a little known fact that the true cause of the Civil war was a
>> discussion over putting Sugar in cornbread
>
>
>
> And all this time I thought it was over putting beans in chili.
>

No, no, no...squirrels in Brunswick stew.
---
JL
>
> --Lia
>

Julia Altshuler > wrote in
:

> And all this time I thought it was over putting beans in chili.

That's right, there were two reasons lol