There it is, the Christmas trifle in all its glory.
We’re not really pudding people but this, my husband’s trifle, is a given in Chez Tracey on Christmas Day.
When we lived in Sydney and celebrated Christmas with my parents and siblings it was this trifle we’d take as our offering. Christmases at home are celebrated with this trifle (and my lemon curd pavlova), and it’s this trifle that’s been requested again by the friends who hosted us for Christmas last year and will be doing so again this year.
Even though we had Christmas lunch at a pub in Tetbury (in The Cotswolds) in 2019, Grant still had to find something in the house we were staying in to make a trifle in – having “leftover” trifle for Boxing Day breakfast is a Christmas deal-breaker for Sarah.
This year he’ll be making 2: one to take to Cooroy for Christmas lunch and a smaller one for the family dinner on Christmas Eve to provide leftovers for Boxing Day breakfast.
As for the recipe? Well, that’s a closely guarded secret so I’m afraid I can’t give you quantities as Grant doesn’t really know!
The bottom layer is a booze-soaked supermarket-bought sponge roll with berries and port wine jelly. He cuts the sponge roll into pieces and dunks them into the jelly. The next layer, once the jelly is set, is custard, but custard made with custard powder. Finally, on Christmas morning, he’ll whip some cream and decorate it will strawberries.
And there you have it!