Recipes, re-invented from cooking shows
Retro Cherry Trifle
Prep. Time:
Baking Time:
Total Time:
45 mins
40 mins
4 hours
Serves:
8 trifles
Connie created this dish for Great British Bake Off ™ Series 17. Her retro trifle layers home-baked sponge, tinned cherries, thick custard and whipped cream in the classic 1970s order. Nigella loved that it delivered exactly the retro trifle Connie promised. This version answers Paul's call for more...
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Ingredients
FOR THE SPONGE: 1 1/4 cups (150 g) all-purpose flour 1 1/2 tsp (6 g) baking powder 2/3 cup (150 g) unsalted butter, softened 3/4 cup (150 g) granulated sugar 3 large eggs, at room temperature 2 tbsp (30 ml) whole milk 1 tsp (5 ml) vanilla extract
FOR THE CHERRIES AND KICKER SYRUP: 2 cans (15 oz / 425 g each) pitted dark sweet cherries in syrup, drained, syrup reserved 1 cup (240 ml) of the reserved cherry syrup 1 tbsp (15 ml) lemon juice Finely grated zest of 1/2 lemon 1/4 tsp (1 ml) almond extract 3 tbsp (45 ml) cream sherry or kirsch (optional; leave out for alcohol-free)
FOR THE CUSTARD: 1/3 cup (40 g) custard powder, such as Bird's 3 tbsp (40 g) granulated sugar 3 cups (720 ml) whole milk
FOR THE TOPPING: 1 1/4 cups (300 ml) heavy cream, well chilled 2 tbsp (15 g) powdered sugar 8 glacé or maraschino cherries 2 tbsp (15 g) toasted flaked almonds (optional)
EQUIPMENT: Eight 12-oz (350 ml) glasses or glass dessert bowls 8-inch (20 cm) square cake pan, lined with parchment Stand mixer or hand mixer Wire rack Small and medium saucepans Piping bag with a large star nozzle (optional)
Method
STEP 1: BAKE THE SPONGE
Preheat the oven to 350°F (180°C). Whisk the flour and baking powder together. Beat the butter and sugar until pale and fluffy, about 3 minutes. Beat in the eggs one at a time, adding a spoonful of the flour mixture with the last egg. Fold in the remaining flour mixture, then the milk and vanilla. Spread in the lined pan and bake for 22 to 25 minutes, until golden and springy and a skewer comes out clean. Cool completely on a wire rack, then cut into 3/4-inch (2 cm) cubes. Day-old sponge soaks best.
STEP 2: MAKE THE KICKER SYRUP
Drain the cherries, reserving their syrup. Measure 1 cup (240 ml) of the syrup into a small saucepan, add the lemon juice and simmer until reduced by about a third, 6 to 8 minutes. Take it off the heat and stir in the lemon zest, almond extract and the sherry or kirsch, if using. Taste: it should be bright and clearly cherry, with the lemon lifting the sweetness. Toss the drained cherries in 3 tablespoons of the warm syrup and set the rest aside for the sponge.
STEP 3: MAKE THE CUSTARD
Mix the custard powder and sugar with 1/4 cup (60 ml) of the milk to a smooth paste. Heat the remaining milk in a medium saucepan until almost boiling, pour it onto the paste while stirring, then return it to the pan. Cook, stirring, until thick and glossy, about 2 minutes. Press plastic wrap onto the surface and cool to room temperature.
STEP 4: LAYER THE SPONGE AND FRUIT
Divide the sponge cubes among the eight glasses. Spoon about 1 tablespoon of the kicker syrup over each portion so the sponge is moist but not swimming. Spoon the coated cherries over the sponge.
STEP 5: ADD THE CUSTARD
Stir the cooled custard smooth and spoon about 1/3 cup (80 ml) over the fruit in each glass. Level each glass with a gentle tap. Chill for at least 2 hours, until the custard is set.
STEP 6: TOP AND SERVE
Whip the cold cream with the powdered sugar to soft peaks. Spoon or pipe it over the custard. Finish each trifle with a glacé cherry and a few toasted flaked almonds. Serve chilled.
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Instructions
FOR THE SPONGE:
1 1/4 cups (150 g) all-purpose flour
1 1/2 tsp (6 g) baking powder
2/3 cup (150 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
3 large eggs, at room temperature
2 tbsp (30 ml) whole milk
1 tsp (5 ml) vanilla extract
FOR THE CHERRIES AND KICKER SYRUP:
2 cans (15 oz / 425 g each) pitted dark sweet cherries in syrup, drained, syrup reserved
1 cup (240 ml) of the reserved cherry syrup
1 tbsp (15 ml) lemon juice
Finely grated zest of 1/2 lemon
1/4 tsp (1 ml) almond extract
3 tbsp (45 ml) cream sherry or kirsch (optional; leave out for alcohol-free)
FOR THE CUSTARD:
1/3 cup (40 g) custard powder, such as Bird's
3 tbsp (40 g) granulated sugar
3 cups (720 ml) whole milk
FOR THE TOPPING:
1 1/4 cups (300 ml) heavy cream, well chilled
2 tbsp (15 g) powdered sugar
8 glacé or maraschino cherries
2 tbsp (15 g) toasted flaked almonds (optional)
EQUIPMENT:
Eight 12-oz (350 ml) glasses or glass dessert bowls
8-inch (20 cm) square cake pan, lined with parchment
Stand mixer or hand mixer
Wire rack
Small and medium saucepans
Piping bag with a large star nozzle (optional)
Heading 5
Ingredients
STEP 1: BAKE THE SPONGE
Preheat the oven to 350°F (180°C). Whisk the flour and baking powder together. Beat the butter and sugar until pale and fluffy, about 3 minutes. Beat in the eggs one at a time, adding a spoonful of the flour mixture with the last egg. Fold in the remaining flour mixture, then the milk and vanilla. Spread in the lined pan and bake for 22 to 25 minutes, until golden and springy and a skewer comes out clean. Cool completely on a wire rack, then cut into 3/4-inch (2 cm) cubes. Day-old sponge soaks best.
STEP 2: MAKE THE KICKER SYRUP
Drain the cherries, reserving their syrup. Measure 1 cup (240 ml) of the syrup into a small saucepan, add the lemon juice and simmer until reduced by about a third, 6 to 8 minutes. Take it off the heat and stir in the lemon zest, almond extract and the sherry or kirsch, if using. Taste: it should be bright and clearly cherry, with the lemon lifting the sweetness. Toss the drained cherries in 3 tablespoons of the warm syrup and set the rest aside for the sponge.
STEP 3: MAKE THE CUSTARD
Mix the custard powder and sugar with 1/4 cup (60 ml) of the milk to a smooth paste. Heat the remaining milk in a medium saucepan until almost boiling, pour it onto the paste while stirring, then return it to the pan. Cook, stirring, until thick and glossy, about 2 minutes. Press plastic wrap onto the surface and cool to room temperature.
STEP 4: LAYER THE SPONGE AND FRUIT
Divide the sponge cubes among the eight glasses. Spoon about 1 tablespoon of the kicker syrup over each portion so the sponge is moist but not swimming. Spoon the coated cherries over the sponge.
STEP 5: ADD THE CUSTARD
Stir the cooled custard smooth and spoon about 1/3 cup (80 ml) over the fruit in each glass. Level each glass with a gentle tap. Chill for at least 2 hours, until the custard is set.
STEP 6: TOP AND SERVE
Whip the cold cream with the powdered sugar to soft peaks. Spoon or pipe it over the custard. Finish each trifle with a glacé cherry and a few toasted flaked almonds. Serve chilled.
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