Traditional Trifle – No jelly

  • abt 2 tablespoons butter
  • 750g dessert apples, peeled, cored and thinly sliced
  • punnet of blueberries or blackberries
  • 100g soft sugar either brown or natural
  • 1 teaspoon cinnamon or to taste
  • 1/2 teaspoon nutmeg
  • 2 packets trifle sponges, broken apart
  • 300g packet toffee sauce
  • 100g pecans broken or chopped
  • 500g custard either good quality vanilla or homemade
  • 500 g whipping cream, whipped

melt butter in a large frying pan, add the apple slices and saute until slightly softened. Add sugar, freshly ground cinnamon and freshly grated nutmeg, Cook until apples are almost tender, add the blueberries or blackberries, total 10 to 15 minutes. Allow this to cool

Arrange broken sponge pieces in the bottom of a trifle bowl, spoon over a quarter of the apple mixture, including juices, drizzle with toffee sauce, sprinkle with nuts, then cover with custard and the whipped cream, continue the layers ending with a layer of whipped cream.

Chill in the fridge for at least 1 hour before serving.

Just before serving drizzle with toffee sauce and nuts

Roman Remains or what can I do with this?

As a teenager I was a member of the Girl Guide Association and was lucky enough to go on the annual camp.
Our guiders called the supper eaten on the last night of camp ‘Roman Remains’.
This was essentially a meal of all the food remaining in the Kitchen tent – not left overs, just things that had not been used. We had some pretty interesting concoctions – I don’t know where the term came from but it is one that has stuck, and is used in our house for any meal made from the items left in the cupboard / fridge at the end of the week / holiday.