00:14well hello there folks and a very warm festive welcome back to what's for tea it's lovely to
00:20see you and i hope that i find you very well and for this week's retro recipe or archive recipe
00:26i'm going to do this wee retro trifle we have a trifle every year it's a bit of a christmas
00:32tradition all over scotland actually there are more complicated trifles out there but this one
00:38is fairly simple sometimes i do my jelly from scratch using gelatin and fruit but i'm going
00:44to keep this one simple just because it doesn't take quite as long so let me hand you over to
00:50me
00:50from a few years ago and i will catch up with you just at the end so i'm using two
00:56packs of these
00:57jelly blocks so i've got one strawberry and one raspberry but really you can use whatever
01:02flavor jelly you prefer i just like the combination of both flavors so just make it up as indicated on
01:10the back of your pack i just chop mine into small chunks and then i add some boiling water and
01:16just
01:16stir that around you know obviously until the wee jelly blocks have melted so i've done that for the
01:21strawberry one and i'm also going to do that for the raspberry one as well but with the raspberry one
01:25i'm going to add slightly less water just to give me a firmer jelly because obviously you're piling
01:31everything you know everything else on top of it so i want this a wee bit firmer so i've used
01:36half the
01:36amount of water in the raspberry one but again it's up to you you would typically add some kind of
01:41canned
01:42fruit to this so i'm going to add some canned strawberries and don't worry if when they come
01:47out of the can they'll look a bit anemic because they will but once you add your jelly you know
01:52you
01:52wouldn't really notice that so just pour your jelly on top of that and you want to let this set
01:57in the fridge but before you do that you can add some trifle sponges or savoyarde biscuits something
02:04like that just something that's going to sort of puff up and expand and absorb some of your jelly
02:10you could even use madeira cake as well or some kind of sponge cake if you don't have these it's
02:15no problem you know it's not a big deal so pop that into the fridge just until it's set mine
02:20took
02:20about three hours so you're best off doing this in the morning now i'm going to go on and do
02:25the
02:25custard so traditionally we would use bird's custard powder so again just make it up according to the
02:32back of your pack so i'm just popping in some sugar and the custard powder and then some whole milk
02:38just pop a wee drop in just to get it going and smooth out all the lumps and then you
02:42can pour
02:43the rest of your milk in or pour it all over the top of your cooker it's up to you
02:47you just want to
02:48stir this continually until it starts to simmer and thicken and i'm going to add in some white chocolate
02:53buttons to mine just to give it a nice sort of creamy vanilla flavor again this is completely optional
02:59you don't have to do this but this is just something i like to do with powdered custard because
03:04it doesn't really have much of a flavor and i'm also going to take some more of the trifle sponges
03:09and i'm going to spread some raspberry jam on two of these now this is something i've never seen done
03:15before other than by myself but it does make a big difference it gives you a nice a cakey custard
03:21so i just cut these into chunks and i'm just going to arrange them around the side of the bowl
03:26just like
03:27this and then slowly pour in my warm custard and it will lift the biscuit up you know the
03:32big sponge pieces will lift up and they will stick to the side of the bowl it's some kind of
03:36magic
03:37but make sure you do it nice and slowly yeah you can see it going there do it nice and
03:42slowly and
03:43they will stay on the outside if they don't you can just push them back with a spoon but they
03:47will
03:47stick to the side of the glass so pop that into the fridge to set again and then once you're
03:53ready
03:53you can do your dream topping now we use dream topping but i think in other parts of the world
03:58it's known as dream hot but it's just a very nice sort of creamy almost like cream but it's a
04:03lot
04:03sweeter than cream so just make this up again according to your pack instructions i'm using two
04:09packages of this just keep mixing until it's nice and light and fluffy just like this and then when your
04:16custard is set you just want to pop that on the top and you're going to have to let this
04:20set as well
04:21so much of this is just letting things set you know it just takes a wee bit of time but
04:26like i
04:26said you're better doing this first thing in the morning or even the night before would be ideal
04:30so pop this into the fridge to set i gave this one overnight because it's quite a thick layer it
04:35did
04:36take a wee while the last thing i'm going to do is finish it off with some whipped cream this
04:40is just
04:41some double cream and i added in a wee touch of icing sugar and a wee dash of almond extract
04:47as well
04:48just to give it a nicer sweeter flavor again it's up to you how you decorate the top of this
04:53this is
04:54just typically what i like to do i've added some flecked almonds some of these wee cocktail cherries
05:00that you get in the jar and they are lovely they've got such a strong artificial cherry flavor
05:06i've added some white chocolate stars and then just some of these wee star sprinkles as well but i mean
05:12you know i've got all of these things in the cupboard so i don't have to go and buy a
05:16lot of this
05:16stuff so you just use whatever you've got my mother just used to use the chocolate vermicelli
05:22or the hundreds and thousands or chocolate sprinkles whatever you like to call them so
05:26please do just use what you have and doesn't it look fab and this looks amazing on the you know
05:33on
05:33your dinner table at christmas but as soon as you start hacking into this obviously the shape
05:39complete you know completely changes so i'm not going to do that i'm just going to leave it here
05:43nice and pretty for you but do let me know if you're planning on giving this one a go like
05:48so yeah absolutely delicious and highly recommended you give it a go if you do like these kinds of
05:53things it's a much simpler version of the one that i normally do and i do have a more complicated
05:59version where you do the custard from scratch and like i said the jelly from scratch which i will
06:04leave down below just in case you want a more challenging version but thank you so much for
06:09watching if you're still here and a huge thank you to you all for watching leaving your lovely
06:14comments for those that share the videos those that have left me a super thanks donation or bought
06:19me a coffee using the buy me a coffee link and i will catch up with you during the week
06:24so yep take care
06:25and bye for now bye now
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