Category Archives: 1970’s

Mum's trifle

Mum’s English Trifle

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A fun dessert made with cake soaked in jelly (jello) and topped with custard and cream.

Ingredients

Amounts will depend on personal preference for the depths of each layer.
This is a rough guide only and makes enough to feed at least 8 hungry people 8*)

600ml (1 metric pint) Milk

2tbs custard powder (actual amount will depend on your brand)

250ml thickened cream

enough jelly (jello, not jam!!!) crystals to make 2 litres of jelly (Remember, jello, not jam!!!)

1/2 plain vanilla sponge cake, slightly stale

2 fresh peaches

Method

Break the stale sponge cake into medium size pieces and use them to line the bottom of a large pyrex bowl (or any bowl that will take extremes of both heat and cold). Don’ fill the bowl more than halfway.

Prepare 2 litres of jelly and pour over the cake without disturbing the cake too much or it will turn to mush! The best way to do this is to pour it gently over the back of a spoon, very close to the cake so it splashes gently. Push any cake that is sticking out into the jelly (jello).

Chill overnight in the fridge or until jelly (jello) has firmly set. Prepare a thick custard according to the directions on the packet. Let cool and pour carefully over the set jelly (jello)/cake mixture. Chill until the custard is firmly set and top with whipped cream and slices of peach.

Variations

Put the fruit into the jelly (jello) with the cake.

Make individual servings in decorative dessert glasses and top with shaved chocolate.

Add your favourite liqueur to the jelly but make sure the kids don’ eat it before you can!

Serves at least 8

Yorkshire puddings with gravy

Yorkshire Pudding

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A delicious accompaniment to any roast or with the addition of a few sausages you can make an old style kid’s favourite, Toad in the Hole :)

Ingredients

4 eggs

2 cups whole milk

2 cups self raising flour

dash of salt & pepper

butter (enough to grease muffin tin)

Method

Preheat oven to 400 degrees F and warm a muffin tin (this is the only way to get your Yorkshire pudding to cook properly, and that was told to me by a lady from Yorkshire so I believe it!)

In mixer bowl combine eggs, milk, flour and pepper & salt. Beat vigorously with fork for 1 1/2 minutes.

Pour in batter into preheated muffin tin no more than half-way. Bake in 400 degree F oven for 30 minutes. Serve with a roast, baked potatoes, and your favourite veggies.

Serves 8