Friday, 16 January 2015

Black Forest Trifle

One of the puddings I did for us over our delayed Christmas, was Black Forest Trifle. Personally I prefer jelly in a trifle and next time we do this, we all agreed it needed some to hold the soaked sponge together.

We bought a cheap chocolate cake (I ran out of time to bake one), sliced it and after putting it on the bottom of the dish, added some of our home made Damson vodka and some juice from a jar of Aldi pitted cherries:
Then a pint of chocolate sauce was made, allowed to go almost cold before being put on top of the cold sponge and cherries:
Then whisked cream was added but I forgot to photograph it before tucking in. It was very nice.

The jar of pitted cherries had been drained and gave 1/2 pint of juice only a few tablespoons of which went on the chocolate cake base.

The rest was added to normal raspberry jelly to give FDiL some pudding with ice cream as she is not keen on trifle. It gave it a wonderful flavour but again, forgot to take a picture.

Finally, ask anyone who knows me and they will tell you whether eating out or in, if anything is wrong, it will be mine. I'm the one that gets a rare bone in fish fingers/cakes, whose meal is under done etc. On this occasion, I was the only one to get a pip, on three separate occasions - weird isn't it!

Have a lovely weekend everyone and keep safe in the next batch of rain, wind, sleet and snow.

18 comments:

  1. Sorry kevin collins but I don't give out my email. You can add a comment and I will answer here if applicable.

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  2. Mmmmmm.. I love the sound of this. When you say chocolate sauce was this a custard? It reminds me of chocolate blancmange that I used to love but haven't had it for years. Must remedy that! P x

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    1. 1 tablespoon heaped cocoa powder, 2 rounded tablespoons cornflour mixed with a little milk from one pint, sugar 2 level tablespoons then the rest of the pint of milk.

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    2. Then I suppose you bring that to the boil and stir until thickened??

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    3. I do it in the microwave but yes. Or warm the milk, add the rest of ingredients then stir and bring to the boil.

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  3. Though it looks delicious I'm afraid that this sort of thing is now officially off the menu for this rotund little Welshman DC :(

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    1. You could use sugar free jelly, which we do, plus a small amount of custard, cuts the calories way down,

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  4. Aw poor you ... it's always the way isn't it one person gets all the pips, bones etc and everyone looks at you in amazement. It was me at Christmas with our Mandarins, Satsumas and Clementines every one I ate was full of pips (and I hate them) and all Lovely Hubby's and guests were pip free :-(

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  5. Ooh, I've just worked out how to comment so I shall start commenting on the blogs I read regularly - hooray! That trifle looks lovely. I don't think I've made chocolate custard since my son was very young. Perhaps I shall remedy that this weekend :)

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    1. We love it, see my reply to Patricia above.

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  6. That made me laugh. My dad was ALWAYS the one to get the cherry pit in a pie.
    I really enjoy your blog.
    Regards,
    Marie

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    1. Hi, glad to hear from you Marie, I have just allowed anonymous comments again. That facility might disappear though in the future:)

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  7. Replies
    1. It was but we reckon it would be better with jelly.

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  8. Always jelly in a trifle - first the 'cake' layer, then jelly then custard. Only way to go.
    Cathy

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