Richard Simmons Royal Trifle Recipes

Steps:

• Cut pound cake into 1/2 inch thick slices;.
• halve each slice, lengthwise;.
• place on a cookie sheet.
• Drizzle cake slices with sherry.
• allow to stand 10 minutes, or until wine is absorbed.
• line the side of an 8-cup glass serving bowl with cake.
• arrange remaining cake in bottom of bowl.
• Dissolve gelatin in boiling water in a large bowl.
• stir in ice cubes until melted.
• chill until gelatin is syrupy.
• fold in fruit cocktail and lemon juice.
• chill about two hours.
• Prepare custard mix with milk, following label directions.
• pour into a medium sixed bowl,cover with plastic wrap.
• chill at leasr one hour,.
• Beat cream with sugar in a small bowl til stiff.
• fold half the cream into the chilled custard and pour over firm gelatin in bowl.
• just before serving, garnish trifle with remaining whipped cream and strips of angelica and candied cherries Cook time is chill time.

Steps:

• Custard.
• In saucepan, heat 2 1/2 cups milk until scalding.
• In bowl, mix together sugar, cornstarch, flour and salt; whisk in egg and remaining 1/2 cup cold milk.
• Gradually whisk in hot milk and return to saucepan.
• Cook over medium heat until mixture thickens, then remove from heat and stir in margarine and vanilla extract then refrigerate.
• Cake.
• Line bottom of 13 x 9 inch baking pan with wax paper. Lightly coat paper with cooking spray.bowl, In a bowl beat eggs and sugar until thick. Gradually beat in water, vanilla extract and almond extract.
• In another bowl, sift together flour, baking powder and salt. Gradually add to egg mixture, mixing until just blended. Pour evenly into prepared pan. Bake for 12 minutes, or until center of cake is springy to touch. Cool 5 minutes.
• Dust tea towel with icing sugar and turn cake out onto towel. Carefully peel off paper. Roll up cake and towel together, lengthwise; cool completely.
• To assemble trifle: Unroll cake and spread with jam; roll up again and cut into 1/2 inch slices and arrange in serving bowl. Top cake slices with fruit and custard. Cover and refrigerate 4 hours or overnight.

Steps:

• First, make the custard. Tip the caster sugar, cornflour and vanilla into a mixing bowl and add the eggs and egg yolk. Whisk with a hand whisk until smooth and blended.
• Pour the milk and double cream into a pan and heat gently until hot, but do not boil. Pour this over the egg mixture and immediately whisk until blended. Wash the pan to remove any scum from the milk and pour the custard back into the clean pan. Heat gently, stirring constantly until thickened. Don't panic if the custard starts to look lumpy as it thickens, just continue to heat and whisk until the custard is thick and smooth. Pour into a jug and cover the surface of the custard with cling film to prevent a skin from forming. Set aside to cool.
• Tip the stoned cherries into a pan with half the jam or conserve and cook over a medium heat for 5-10 mins until softened and saucy. Remove from the heat and leave to cool slightly.
• Spread half the slices of Madeira cake generously with the remaining cherry jam. Sandwich with the remaining cake slices, then cut in half. Pour the kirsch or brandy into a shallow bowl, dip each sponge sandwich into the liqueur, then arrange in the base of the trifle dish (you will need a shallow, straight-sided, 20cm round glass dish about 5cm deep). Line the edges of the dish first to create a stripy effect, then fill in the centre with the remaining sandwiches, pouring over any remaining liquid.
• Spoon over the cherries and any juice from the pan, then scatter over the broken biscuits. Pour over the cooled custard, then spread whipped cream over the top. Decorate with fresh whole cherries and chill for a few hours, or make it a day ahead and chill for up to 24 hours before serving.

Steps:

• First, make the jelly. Put the gelatine in a small bowl, cover with water and set aside to soak. Meanwhile, tip the sugar, lemon zest and juice and 400ml water into a pan over a low heat and simmer, stirring occasionally until the sugar has dissolved. Add the strawberries and bring to the boil, then reduce the heat to a simmer and cook for 5 mins until the strawberries have broken down. Pour the mixture through a sieve into a jug. Squeeze the excess water from the gelatine and stir this through the strawberry mixture until dissolved, then stir in a drop of red food colouring, if using.
• Pour the custard into the base of a 3-litre trifle bowl and top with the cake pieces. Drizzle with the berry cordial and scatter with the raspberries. Slowly and carefully pour over the jelly mixture and chill for 5 hrs until set.
• When the jelly layer is set, make the orange cream layer. Put the cream, sugar and orange zest in a pan over a low heat and bring to a simmer. Turn up the heat to medium and bubble for 3 mins exactly, then immediately remove from the heat and stir in the orange juice. Pour the mixture through a sieve over the set jelly layer and chill for 4 hrs.
• Whip the double cream, icing sugar and vanilla bean paste to soft peaks using an electric whisk, then dollop the whipped cream over the trifle using a large spoon. Chill for at least 1 hr or until ready to serve. Halve most of the strawberries through the stem and scatter these over the trifle along with the mint leaves. Serve the orange slices and remaining whole strawberries in a bowl on the side.