3 of 3 people found the following review helpful.
I came to leave a review and saw the comments left under the three reviews written before mine. Let me assure the answerer to the reviews that I am a proficient maker of trifle and I have made this one – we had it today for pudding after our Sunday lunch; I had prepared it yesterday morning (nicer done in advance, and the author says this too) and left it in our cold garage so the family wouldn’t swipe it from the fridge.
It is a very good recipe, bringing back great memories of my childhood when my gran used the ingredient suggested instead of cake. There were a couple of optional variations I hadn’t thought about, and I used one.
The instructions – ingredients and techniques) are well written and clearly laid out.
Happily we have easy access to Bird’s Custard.
1 of 1 people found the following review helpful.
For example, this one calls for lady fingers instead of my version with pound cake, and a few other variations (and even options like substitutions for sherry if you prefer yours without alcohol) that offered a nice change for me. I also liked the format of this book. The author provides concise but appreciated background on English trifle and some of the more hard to get items (at least here in the United States), without rambling endlessly and loosing track of the purpose of the book, which is simply to share a recipe. Very well done, in my opinion.
One note of warning for new (non-adventurous) chefs or those that need formality and structure, pass on this recipe. It’s loosely structured to allow flexibility in serving amounts but it’s clear enough that this should be no problem for people that know their way around the kitchen. (If you remember back this far, think of the Cajun cuisine chef, Justin Wilson – you could use his casually constructed recipes whether you were cooking for five or 50.)
I was lucky enough to download this recipe when it was offered for free. I would pay for this recipe but I’m not sure I would pay the current $2.99 for it – but then again, I’m still in the boat of consumers that will pay $6 for the print version of a full length, mass-market paperback but wouldn’t dream of paying that much for the e-version of the same book. I don’t know how much printing, cover design, etc. costs, (not to mention that you’re getting a book that has passed through certain quality controls like editing and publishing house standards) so I figure there’s some margin that should be knocked off of e-books because of that.
But I digress, I enjoyed this recipe and would recommend it to others.
0 of 0 people found the following review helpful.
Trifle is like stuffing in the U.S: every family has their own recipe and they are all delicious. I like a more custardy version, but I learned something from this as I had never heard of Bird’s Custard, and the author gives readily-available substitutes for items that U.S. readers might not have access to. I don’t think a rank beginner could make trifle using this recipe, but a moderately-experienced cook should have no problems. Pictures would have helped.