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Two helpings and you're over the limit
This story concerning a trifle comes from Justice of the Peace Norma Hayes.
"LEN and Flo Parker were well-known Brogo farmers before they retired to Bega.
Len was a great gardener and Flo was a very good cook.
"She was especially renowned for the delicious trifles she made for special occasions such as weddings and dance suppers.
"After one such occasion a local man was driving home when he was stopped by police and found to be 'over the limit'.
"He told the police that he had not had too much to drink, but that he had had two helpings of Mrs Parker's trifle!
"The wonderful lady died some years ago and with her went the trifle recipe."
While we can't know what ingredient made Mrs Parker's trifle so heady, it was probably sherry, Marsala or port, all considered suitable for adding zing to a trifle.
Trifle recipe
The word ‘trifle' to describe a confection of sponge cake with custard, jelly, fruit and cream is a British usage, and the dessert itself undoubtedly came from Britain.
The addition of sherry or port certainly gave the trifle a deeper, richer flavour, lifting it from the status of a dessert to a dish that could grace festive tables, wedding celebrations and any special occasion.
This recipe is fairly typical; use the soft fruit of your choice, either fresh or canned. Apricots, cherries, peaches (all with stone removed!) strawberries and raspberries are all suitable.
400g packet sponge rolls, or plain sponge cake.
125ml sweet sherry, Marsala or port
2X400g cans fruit, drained, or similar quantity
of fresh soft fruit.
500ml cold prepared custard
142g packet raspberry or strawberry jelly made up according to instructions and set in a shallow tin
300ml double cream
fresh fruit and chopped nuts to decorate
Cut sponge rolls into 1cm slices and use half the slices to line the base and sides of a glass bowl. Sprinkle slices with half the sherry, Marsala or port.
Arrange half the apricots on top of the cake and cover with half the custard.
Chop jelly into cubes and sprinkle half over the custard. Place another layer of cake slices on top, moisten with remaining sherry, Marsala or port. Add another layer of apricots, custard and jelly.
Beat cream until thick and fill a piping bag. Pipe cream in a lattice pattern over top of trifle and decorate with fruit and nuts. Chill until ready to serve.
And don't eat more than one helping if you're driving!
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