Like every loving couple, the hubby and I have our agreements like politics, a good glass of sauvignon blanc and the perfect way to spend a day with the kids … kayaking at Grandma’s.
And, then we have our disagreements … like which video games the boys should be allowed to play, when he should go for the “snip” and what proper trifle is.
You see, for as long as we’ve been married, the proper trifle recipe is something we’ve never agreed upon.
I grew up in England with a Scottish mother who made trifle the way her mother taught her. With jam. No sponge-soaked jelly (aka strawberry flavoured gelatine). So, when I make it myself I do it the same way, but the hubby always moans about it not tasting right.
He also grew up in England, with his mum hailing from ‘Boro. Theirs is a family recipe made with the jelly.
So, just whose recipe is proper?
A quick look at the ever trustworthy Wikepedia website tells me that traditional (aka proper) trifles do not contain jelly. And, that the first trifle was actually just a thick cream flavoured with sugar, ginger and rosewater, It wasn’t until later when milk, custard and alcohol soaked bread were added.
Where does that leave us?
Well, we both agree that proper trifle is a delicious and elegant dessert that absolutely must have copious amounts of sherry. Besides that, it’s all a bit of a deadlock, I’m afraid.
How about you? What’s your take on proper trifle? Jelly, jam or both?
Jam (UK) = Jelly (US)
Jelly (UK) = Jello (US)