Don’t get me wrong I heartily enjoy a decent roast dinner, positively relish thinly sliced lamb served with Yorkshire puddings and copious amounts of mint sauce – to the horror of my French friend. I am equally as happy shoving half a lemon up a chickens arse or shovelling down egg and chips on a weeknight.
Really though when attention is turned to great English food it is the pudding that eclipses all. My up-bringing is littered with memories of fabulous desserts – steamed treacle sponges, Queen of Puddings tied with a warning that the jam is ‘really, really hot’, gorgeous Blackberry and Apple pie with lashings of custard, Elderberry ices made from garden harvested fruit, clove scented Apple pies, strawberry tarts topped with whipped cream and rhubarb crumble.
So I made a trifle.
Nigel’s Delightful Trifle to be specific, lifted from Slater’s Kitchen Diaries (page 234). Blackberries substituted for blackcurrants and a ready-made Madeira cake (which was actually rather nice for just 87p) for the sponge.
As I was waiting for the fruit to cool the book’s pages flipped over. Two pages back is a recipe for Peach and Blueberry Cobbler; another pud to sample and devour!